Search
Login
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
ITC Portal
Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
17/02/2026
Stone grinding utilises a slower speed and lower temperature to process khapli wheat, allowing for the preservation of natural oils, assimilation of vitamins, and retention of most of the fibre content of khapli wheat. High-speed roller milling at industrial levels will yield a high level of efficiency; however, the process produces a degree of heat and separates out parts of the grain, which will affect the nutrient content as well as the texture.
Khapli wheat also has the honour of being one of the earliest grains grown in India, with a record dating back to the time of cultivation. Khapli wheat is currently produced by approximately one per cent of the total wheat production in India, specifically in Maharashtra, Northern Karnataka, Gujarat and some areas of Andhra Pradesh. Khapli wheat is making a comeback due to increased awareness of health, along with awareness of ancient grains. In order to provide the health promised by khapli, the processing of khapli grain must also be completed with care, as Aashirvaad Namma Chakki 100% Khapli Atta.
The health benefits of khapli (emmer) wheat can be attributed to its high fibre content, protein level, iron, and Vitamin B1. For instance, consuming three chapatis made from khapli flour can provide up to thirty-four per cent of your daily fibre requirements and approximately twenty-three per cent of your daily protein requirements. Khapli grain contains very little sugar and very little fat. In addition, khapli grain has a high concentration of iron and Vitamin B1, which are both good for the metabolism of energy. High fibre content in khapli grain is excellent for maintaining your digestive system. Most of the nutrients contained in khapli grain are found in the bran and germ (the parts of the grain that are most commonly removed during high-speed milling). Aashirvaad Namma Chakki 100% Khapli Atta ensures that all these nutrients are preserved and provided to its consumers.
In traditional methods of chakki grinding, two round stones are used to grind the wheat at a lower temperature, resulting in less heat from the friction created while grinding the wheat. The lower temperatures help preserve the natural oils that exist in the wheat germ. Natural oils create flavour, aroma, and contribute to the nutritional benefits of the wheat germ. Lower temperatures will help preserve heat-sensitive vitamins, such as Vitamin B1, which are naturally found in khapli. When khapli wheat is ground using traditional stone grinding methods, the bran, germ, and endosperm remain intact and in correct ratios, preserving the fibre content of the wheat. This is essential for khapli since fibre is one of its greatest strengths.
Modern methods of milling are designed for volume and consistency rather than preserving the nutritional value of ancient grains like khapli. High-speed, steel roller milling separates wheat into its various components before recombining them; however, high-speed roller milling produces excessive heat due to the friction created between the rollers. Excessive heat can damage delicate nutrients and most of the natural oil present in the wheat germ. This separation and recombination process can affect the structural balance of the flour produced. While this may not be as important for everyday flour, the milling method used has a significant impact on the overall quality of khapli flour, as nutritional density is the primary difference between khapli and other wheat varieties.
Dough produced using flour that is milled using the traditional method (hand ground) often contains a higher proportion of natural oils (in the form of fat) and has a better aroma, smoother texture, and better ability to absorb moisture from the atmosphere. Khapli wheat retains its natural oils when milled using this method, so when made into roti,s they will be softer without any additional fat.
The khapli's primary goal is to continue to preserve the integrity of the ancient grain while making it accessible in the modern kitchen. The Aashirvaad Namma Chakki 100% Khapli Atta product line follows this concept with a focus on ensuring that the wheat's original protein, fibre, iron and Vitamin B1 contents are maintained during processing.
When selecting khapli wheat, it is only part of the decision; how it is milled is necessary for completing the decision. Stone grinding protects the natural oils and delicate nutritional content found in the grain. The industrial milling process typically incorporates high heat, and as a result, diminishes the natural oils and nutrients of the wheat. Therefore, if you are making a conscious effort to shift toward incorporating more ancient grains in your diet because of their nutritional advantages, using traditional milling methods for your flour would be a practical way to maintain the same benefits that attracted you to khapli wheat originally.
