Khapli Atta vs. Sharbati Wheat: Choosing The Best Flour For Your Recipe

6 Min

17/02/2026

Healthy

Khapli Atta
vs. Sharbati Wheat: Choosing The Best Flour For Your Recipe

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Quick Summary

Eating good food is all about making tough choices. If you’re in the mood for pasta, you have to choose between sauces and pasta shapes. Love something fried and greasy? You can go for burgers or pakoras, or a third thing altogether. And the choices exist at every stage, from the lentil you want to cook to the flour you choose for your rotis. Is a nutrient-dense but earthy Aashirvaad Namma Chakki 100% Khapli Atta the right choice for your morning paratha? Or would you rather go with the aromatic sharbati atta, which produces soft rotis that remain tender for longer periods? The answer does not lie in the atta, but in how you use it!

Deep Dive

Many people fall back on “healthy” as a way to introduce new products into their daily routine, but don’t always check how these additions impact their meal plans. Take, for example, the khapli atta, AKA emmer wheat – an ancient supergrain that has once again become the talk of the town. It works a lot like regular wheat flour and thus is an easy substitute in staples like homemade rotis or parathas, or even baked goodies like whole wheat cakes and cookies. But can it replace existing wheat flour, like sharbati atta, in all dishes? Ever since sharbati atta was introduced to the public, it has been prized for its softness. So, which one is the better flour for your recipe? The short answer: both deserve a spot in your kitchen. For the long answer, complete with details about their nutritional properties, dive in!

Khapli Wheat: Composition & Cooking Properties

Khapli atta isn’t new to the Indian kitchen. But it has made a comeback that could even rival the return of actor Brendan Fraser. The ancient grain earned the title of supergrain because of its nutritional composition. If price points, ease of availability and use are kept aside, then khapli atta is more nutrient-dense (high in fibre, magnesium, and iron) than most other wheat flours. It’s also a better choice for diabetics because it has a low GI (glycemic index).

In terms of flavour, khapli offers an earthy, nutty taste and needs careful handling, as it can turn dense if overworked. It is also easier to digest because of low gluten.

To sum it up, khapli wheat is rustic but nutritious.

Cooking With Sharbati Atta

Sharbati atta is made from a premium variety of wheat grains, specially grown in a select region (Sehore-Vidisha belt) in Madhya Pradesh. Brands like Aashirvaad take special care to carefully select grains with a uniform size and natural golden colour. The flour has a sweet undertone because it grows in a region with black cotton soil. It also includes micronutrients, promises enhanced water absorption, has a cleaner flavour, and guarantees soft flatbreads.

To sum it up in one word, sharbati atta is premium.

Khapli Wheat vs. Sharbati Wheat: Using The Flours

Before finding an answer to the better atta, it’s important to understand that khapli and sharbati wheat are not adversaries. Both have their own benefits and uses, and many households have even taken to mixing the two to achieve the perfect blend. However, if you’re looking to choose one, then choose as per your recipe. Or rather, as per your needs.

Khapli Wheat is the best for:

Nutritious Rotis/Chapatis: Offers a slightly nutty, earthy flavour with higher nutritional value. These are good for diabetics and weight management.
Diabetic-Friendly Products: The grain’s lower glycemic index helps manage blood sugar.
Digestive Health: Known to be lighter and easier to digest due to lower gluten.
Porridge & Whole Grain Use: Khapli is ideal for fibre-rich and nutritious breakfast foods.

Sharbati Wheat is the best for:

Soft Rotis/Chapatis: Renowned for producing soft, fluffy rotis that stay fresh for longer. Thus, opt for Sharbati atta when packing kids' lunchboxes, or cooking for people prioritising softness and taste.
Daily Culinary Use: Provides a better texture and taste for everyday flatbreads. Additionally, sharbati wheat grains are relatively uniform in size. Thus, the flour behaves consistently batch after batch. This predictability is especially useful for home cooks and bakers who want reliable texture without frequent adjustments.
Premium Bakery Products: It is the preferred choice for premium doughs requiring a refined texture.

Thus, khapli shines in rustic rotis, porridges, and dense baked goods, while sharbati performs better in soft flatbreads, stuffed parathas, and layered doughs.

When it comes to roti

Roti or chapati is a daily staple in many Indian households. Using khapli atta results in a denser roti with a nutty flavour, while sharbati atta produces lighter, sweeter-tasting rotis with a fluffy texture.

Choose khapli for rotis that are nutrient-dense, easier to digest, and helpful for glycemic management. Khapli wheat tends to have a different gluten structure compared to modern bread wheat, which is one reason some people find it gentler on digestion.
Choose sharbati for rotis that offer softness and stay tender for longer. Sharbati is prized for gluten strength that contributes to elasticity and softness — ideal for rotis and parathas that need stretch.

Since Khapli offers more nutrition but is priced higher than sharbati (Aashirvaad Namma Chakki 100% Khapli Atta, for example, is priced at INR 199/kg) and has a shorter shelf life, you can also alternate between the two. Or use khapli for select dishes and meals, and pick sharbati for regular consumption. You can even blend. A 70:30 sharbati-to-khapli blend can balance softness with nutrition.

It’s All About The Fit

For most Indian households, the choice of grain comes down to multiple practical considerations, such as health concerns, frequency of use, type of meals, and, of course, price point and availability. And a single atta isn’t the winner. Rather, informed choices, conscious cooking, and better knowledge are.