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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
06/02/2026
Civilisations have been cultivating food grains since time immemorial. As society changes, so do food choices. But if something can genuinely benefit your body and taste amazing, chances are, it’s never too far from the kitchen. Case in point: khapli wheat. Once widely cherished for its health benefits, khapli lost prominence as mass production of whole wheat took over. And then, like a leading movie star on OTT, khapli wheat (also known as Emmer wheat) made a comeback. From social media to modern kitchens, it’s slowly making its presence known all over again. But where does it stand when compared to whole wheat?
Health and wellness have been “trending” for a while now. But beyond the trend lies a simple reality: more and more people want to eat better food, have more information about the ingredients available, and make informed choices. Today, this need has seeped into the most basic ingredient in the Indian kitchen – the wheat being used. Indian kitchens have long featured a variety of flours, but in recent years, supergrains like khapli wheat have entered the market. While it may look like the new kid on the block, khapli wheat is actually an ancient, traditionally grown wheat grain. Learn more about how khapli compares to commonly found whole wheat, how to use it, and specific health benefits.
Khapli is among the first crops cultivated in India, with its first cultivation dating back over 10,000 years. In fact, not just in India, khapli was also a common grain in Egypt and even part of the Roman armies and the labourers’ daily diet. The wheat varieties currently used are modern variants of this traditional grain.
Considered a healthier alternative to modern wheat varieties, khapli is often referred to as supergrain. The reason is simple — it is rich in nutrients, low in gluten and glycemic index, and higher in fibre and protein than dominant wheat varieties. With Aashirvaad Namma Chakki 100% Khapli Atta, you get atta produced by the traditional chakki grinding method, which helps retain the natural nutrients and authentic taste of khapli wheat.
In India, Maharashtra, Northern Karnataka, and parts of Gujarat and Andhra Pradesh are known for cultivating Khapli wheat. It was originally used for select dishes or festive occasions, but it is slowly finding its way into daily diets.
It’s not enough to know that khapli wheat is more nutrient-dense than whole wheat. It’s important to understand the exact comparison in terms of the nutritional composition.
Here’s a look at the nutritional composition of 100 g of khapli wheat:
Here’s how 100 g of whole wheat compares across the same parameters:
A quick look shows that, for the same quantity, khapli wheat offers higher nutritional value. The lower glycemic index of khapli is especially important for people with diabetes because it results in a slower rise in blood sugar levels.
The Aashirvaad Namma Chakki 100% Khapli Atta also provides specific nutritional benefits:
The health profile proves that while both whole wheat and khapli wheat provide energy, whole wheat is heavy on carbs, while khapli provides better nutrient density and higher fibre, aiding satiety and digestion, respectively.
While it’s one thing to compare their nutritional composition, another important factor is the ease of use. Wheat flour is used almost daily in many Indian households to make the humble chapati or roti, or even the common paratha for breakfast. This means that a flour that is difficult to work with is unlikely to be used regularly. Especially in busy homes with little help.
However, both khapli wheat and whole wheat work in largely similar manners. They can be used to make soft and pliable dough for rotis, parathas, and other household flatbreads. Both can also be used in recipes for breads, cookies or other baked goods. In fact, khapli wheat can be substituted in most recipes that use whole wheat flour. However, users can expect a slightly nuttier flavour and marginally denser texture than regular whole wheat.
One might pause and wonder what led the highly beneficial khapli wheat to lose market share in the first place. Well, it’s because it has a low yield. Its use declined over the decades, especially in the early 2000s, primarily due to difficulties in harvesting (removing it from its shell) and the rise of high-yield modern wheat varieties (following the Green Revolution). Today, khapli wheat accounts for only 1 per cent of India's total wheat production. Due to limited availability, the price is higher than for whole wheat.
Even though whole wheat has become enmeshed in Indian kitchens, the answer to which is the healthier grain is clear – it’s khapli wheat. Not only is it more nutrient-dense, but it is also not a difficult grain to use, which means it can be easily introduced to your daily diet. It certainly explains why more households are embracing this ancient grain.
