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Copyright © 2025 Foodies Only
5 min
18/02/2026
Khapli flour has great nutritional benefits at each of its stages of harvest and milling to stone-ground flour. The differences between modern-day wheat milling, which removes many of the vital components from the flour produced, and traditional milling, which helps to preserve the entire grain.
Khapli (or Emmer) wheat is one of India's oldest, most widely cultivated grains. It was a staple food for human beings for thousands of years before modern wheat became popular. Khapli wheat flour is becoming increasingly popular because, as people become more aware of what traditional nutrition means, they also want to eat foods that were produced using minimal processing. The purpose of this article is to take you on a journey to know this ancient grain, from its raw state to finely ground flour, while maintaining its fibre, protein and all of its vital micronutrients.
Khapli wheat has existed for 1000s of years, with widespread cultivation throughout India, although over time, the high yield and modern wheat production extended, pushing khapli wheat out of the area except for certain pockets: Maharashtra, Karnataka, Gujarat, and Andhra Pradesh. Khapli wheat is tough and, because of the nature of the seed, very difficult to harvest and thresh; however, due to increased interest in ancient grains, it is being grown again.
When khapli wheat is harvested, the first part of the process is the cleaning of chaff, stones and other impurities. Careful sorting ensures only whole grains continue through the process. Because khapli wheat has a hull, processing typically involves the removal of the husk without the loss of the edible bran layer. This is an important step to maintain the grain’s natural fibres and nutrients that modern-day milling typically removes.
Traditional milling processes are designed to preserve both the bran and the germ. These two components contain a high level of dietary fibre, protein, various vitamins (such as B1), and numerous minerals (such as iron). In contrast to refined milling, which often removes both the bran and germ, producing lighter and less nutritious bottom line flour, stone or chakki milled khapli wheat flour maintains a broad range of nutrients.
The next step is the actual milling of the grain. Traditional milling, by using stone grinders at slower speeds, generates less heat; therefore, the temperature-sensitive components of the grain are not destroyed like in high-speed industrial processing. By preserving these components, the resulting flour has an overall more natural texture, flavour, and nutritional content, something that people appreciate in products like Aashirvaad Namma Chakki 100% Khapli Atta.
Once milled, the flour will be packaged to help protect it from further deterioration and also to reduce the likelihood of being oxidised. It’s best to keep minimally processed khapli flour, which retains its oils and micronutrients, in a cool and dry environment. Most authentic khapli products will mention the use of either stone-ground or traditional milling methods on their labels as a sign that they have maintained their original nutrients.
Nutrient density is what makes khapli wheat flour so unique. It is a natural source of dietary fibre which assists with digestion and helps balance blood sugar by having a much lower glycaemic index than today’s modern wheats. In addition to these benefits, a broader mineral range (B vitamins and iron) will support energy metabolism and overall health. Since the bran and germ have been preserved through careful milling, every chapati or roti made with khapli flour will contain the complete nutrition package.
Khapli wheat flour has many uses, like being used as regular (atta) milled grain for making rotis, parathas, puris, etc. It has a distinctly nutty taste and will impart a unique flavour profile to any dish, making everything you make with it feel very grounded and wholesome. Brands such as Aashirvaad Namma Chakki Khapli Atta help to bring this heritage grain into today’s kitchens, allowing families easy access to this wonderful old traditional grain.
The way khapli wheat flour is milled exemplifies the original principles of foodcraft, keeping the natural form instead of stripping the natural form away. In these times when people are seeking out more nutrient-dense, minimally processed foods, this ageless grain is gaining preference once again. Khapli wheat flour offers a great combination of heritage and today’s lifestyle, from farm through processing to the end user; a great diversity of healthy foods from each bite.
