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10 min
25/05/2026
With food delivery apps that deliver anything from junk food to a pack of chips, in the blink of an eye, unhealthy eating habits tend to dominate urban areas. This adds strain to an already stressed body and mind, which is running on fumes and barely enough food. So, here comes food swaps, where you can use quality khapli atta like Aashirvaad Chakki Khapli Atta to upgrade the usual corn taco shell into a khapli atta taco shell.
A focus on khapli atta has surged in recent times as healthier eating is being focused on by the urban youth, who in turn are convincing older generations too. Taco shells make quick meals easier, whether it’s for a light dinner or a quick brunch, with ample structure and stiffness to hold most bite-sized ingredients well. While corn tacos are a staple, fusion recipes feature other flours, with the latest being khapli wheat. But neither needs to be replaced by the other.
Corn tortillas were passed down from the Aztecs, while flour tortillas were first made after the Spaniards introduced wheat to Mexico. Khapli atta is a little different from wheat flour, with its own ancient lineage. It was one of the first crops to be cultivated by humans, dating back thousands of years, and has been a part of Indian kitchens for centuries before the rise of modern wheat varieties.
Tortillas have been part of the culture in Mesoamerica for thousands of years, with the earliest evidence of nixtamalization, which is the method used to prepare corn for tortilla dough, found in southern Guatemala, dating back approximately 800 to 1000 years BC.
Corn is turned into masa made with nixtamalized corn, where dried corn kernels are soaked in lime and then cooked, and then ground into fresh masa. This method gave corn tortillas a distinctive flavour and aroma, and was the original way tortillas were made. Today, many kitchens use masa harina, a preserved and finely milled corn flour made from nixtamalized corn.
Corn tortillas have a firmer texture and a distinctive flavour that is earthy and slightly sweet. They are also gluten-free, making them ideal for those with Coeliac disease or gluten sensitivity. The corn taco shell is not something to move away from. It is something to have in your kitchen alongside khapli wheat taco shells, each used thoughtfully depending on what you are making.
Like corn in Mexico, khapli wheat in India is a grain with deep roots and a near-forgotten story. Khapli wheat is now making a comeback as people want to return to traditional, more nutritious foods that their grandparents enjoyed, because eating local and seasonal food is good for the body. Khapli wheat makes up less than 1% of India's total wheat cultivation, remaining relatively niche, although it remains a popular choice among health-conscious urban consumers.
What makes khapli wheat so special is that it retains much of its natural goodness and tends to be nutritionally dense. Aashirvaad Chakki Khapli Atta is one of the few mainstream products bringing this grain to a wider audience. Made from carefully sourced khapli emmer wheat, it is stone-ground to preserve the grain's nutritional integrity, carrying the goodness of protein, dietary fibre, iron, and Vitamin B1 in every serving. Three chapatis made with Aashirvaad Chakki Khapli Atta provide approximately 34% of your daily fibre requirement and around 23% of the recommended daily protein intake.
Understanding the nutritional gap helps you make informed choices, especially if you are prioritising health. While corn shells are equally good, you can incorporate khapli wheat shells as a part of a balanced diet, meeting your daily nutritional requirements.
It is roughly 90-100 kcal
The carbohydrates are around 13-14g
Protein content is 1-1.5g
Fat is 4g (if fried or baked)
Fibre: is 1g
It is gluten-free
Glycaemic Index is moderate-high, which varies with preparation
It is roughly 95-110 kcal
Protein content is higher than that of whole wheat, and it supports 23% daily RDA
Fat is low with no trans fat and low saturated fat
Fibre roughly meets 34% daily fibre requirement
It is low in sugar
It has iron and vitamin B1
A low glycaemic index, without a sudden spike in blood sugar.
Note: Corn shells have the advantage of being naturally gluten-free. Khapli wheat shells have the advantage of being nutritionally richer, with more fibre, more protein, lower GI, for those who tolerate wheat and are looking for a health-conscious everyday option.
Soft khapli wheat taco shells are easy to make, and one issue you might run into is their elasticity and the time needed to make the dough; khapli wheat dough needs more time. It needs warm water during kneading, and ample resting time for the bran to hydrate properly. It also tends to be less elastic and slightly dense, smelling nutty and earthy.
2 cups Aashirvaad Chakki Khapli Atta
½ tsp salt
2 tbsp oil or ghee
¾ cup warm water (adjust as needed)
Optional: a pinch of ajwain (carom seeds) or cumin
Mix flour and salt. Add oil and mix until the flour resembles coarse crumbs. Add warm water gradually and knead into a soft, supple ball.
Rest the dough covered for 30 minutes.
Divide into equal portions. Roll each out thinly into circles of about 6-7 inches using a rolling pin. Khapli atta rolls smoothly; do not over-flour the surface.
Cook in a heavy skillet over medium to medium-high heat. When brown spots form and small bubbles appear on top, flip and cook for about 30 seconds on the other side.
Transfer cooked tortillas to a clean kitchen towel or tortilla warmer to keep them warm and soft.
Tips for the best khapli soft shells:
Do not over-knead as khapli atta is lower in gluten and can become dense if worked too hard.
The dough may need a little extra water compared to regular wheat flour to reach the right consistency, as khapli absorbs slightly more liquid.
You can add a pinch of roasted cumin powder or some kalonji to the dough.
Assemble tacos immediately after filling
Hard taco shells made with khapli wheat flour have a pleasant, slightly dense crunch, different from the airy snap of a corn shell, but deeply satisfying in its own way.
Oven-baked method: Preheat the oven to 180°C. Lightly brush soft khapli shells on both sides with oil. Drape each over two oven rack bars or fold over the edge of a baking tray. Bake at 190°C for about 8-10 minutes until crisp and golden.
Pan-fried method: Heat 1-2 tbsp oil in a deep pan. Fold the soft shell in half, hold it open with tongs, and shallow-fry until the shell holds its U-shape and turns golden-brown. Drain on paper and cool slightly before filling.
Tips for crispy khapli shells:
Roll the shells slightly thinner than you would for soft tacos, to get the crispiness.
Khapli atta shells brown quickly due to their wholegrain content; keep a close eye to avoid burning.
Adding ½ cup of finely shredded cheese into the flour before adding water gives a cheesy, crispy finish. Try with a bit of processed cheese.
Once crisped, stand the shells upright and fill them only at serving time.
The choice of shell should follow the filling, not the other way around. Here is a guide:
Light, traditional Mexican fillings: grilled chicken, beef, fish, salsa, guacamole, lime
Simple flavoured fillings where the earthy corn flavour can be tasted
Light dairy preparations where the shell's own flavour is part of the eating experience
Wet fillings in soft form only, as corn tortillas lose pliability as they cool, with starches stiffening and turning grainy; always use warm or very fresh corn tortillas for soft shell tacos
Indian spicy fillings: the nutty, slightly wholegrain flavour of khapli atta holds up beautifully against Indian spices
Wet or saucy fillings (chole, paneer, dal makhani): wheat-based tortillas are far sturdier and hold up better with large quantities of ingredients, making them the right choice for saucy fusion preparations
Paneer and vegetable fillings: paneer tikka, sautéed mushroom masala, all pair well with the wholesome, earthiness of khapli atta
Yoghurt-heavy preparations: the mild tanginess of hung curd or raita-based sauces complements khapli's nuttiness in a way that corn taco shells do not
Paneer Tikka: Marinated and chargrilled paneer with capsicum strips, mint chutney, and thinly sliced onion. Works in soft khapli shells.
Chole Masala: The thick, tangy chickpea curry is robust enough to hold its own against the nutty khapli flavour. Use hard shells here for crunch contrast.
Aloo Chaat Filling: Mashed spiced potatoes with tamarind drizzle, sev, and kachumber. Pairs best with soft khapli shells to prevent the wet filling from cracking the shell.
Rajma or Dal Makhani: Rich, creamy dal fillings topped with a dollop of butter. Use hard-baked khapli shells for support.
Mutton Keema: Minced meat spiced with garam masala, green chilli, and ginger. The robustness of khapli atta stands up to the fat and spice without going soggy.
As wrappers go, what works is only limited by your imagination; corn tortillas are the obvious choice for the usual Mexican tacos, but flour tortillas (or any flatbread) bring a unique flavour and texture. The filling ideas are almost unlimited when you bring Indian spices to the taco.
The reason khapli wheat taco shells are particularly suited to Indianised fillings comes down to flavour compatibility. The slight nuttiness and earthiness of khapli atta goes well with the warm, toasty quality of many Indian spice blends. And from a health perspective, a khapli wheat taco shell filled with paneer tikka or chole is a genuinely complete, nutritionally rich meal.
A taco shell is typically made from corn or wheat tortillas, shaped and fried or baked until crisp. Some modern versions use whole-grain, multigrain, or gluten-free flours.
