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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
7 min
26/02/2026
Khapli wheat, also known as Emmer wheat, is one of Maharashtra’s oldest food grains and is slowly finding its way back into kitchens. This grain was once a staple in rural homes, and was used to make bhakris, kheer, and meals that focused on nourishment rather than refinement. This article looks at traditional Maharashtrian recipes made with Khapli wheat and explains why this grain, now available in modern formats like Aashirvaad Namma Chakki 100% Khapli Atta, is still relevant. Dive deeper to know more.
For generations, food in Maharashtra, and even other states, was shaped by what grew locally and helped people sustain through long working days. Khapli wheat, or wheat, as called in Maharashtra, was one such grain. It was not valued for softness or yield, but for its strength, nutrition, and ability to keep people full for hours.
As modern wheat varieties took over in the early 2000s, Khapli started disappearing from daily cooking because of the tougher husk and lower production. Today, however, the modern diet is all about the traditional grains, and thus, khapli wheat recipes are back into focus. With growing awareness around digestion, blood sugar control, and fibre intake, this ancient wheat is once again being recognised as a smart and sustainable choice. Read this article to know about the traditional khapli wheat recipes from Maharashtra, along with their benefits and the choices available.
One of the most traditional uses of Khapli wheat is in bhakri. Unlike soft chapatis, bhakri made from khapli wheat is dense and has a nutty flavour and firm bite. It pairs well with pithla, thecha, zunka, or simple vegetable curries. Bhakris made from khapli wheat digest slowly, making them perfect for long workdays. When the bhakris are prepared using Aashirvaad Namma Chakki 100% Khapli Atta, the dough holds moisture better while still retaining the grain’s traditional texture, making it easier for modern kitchens.
Khapli kheer is a festive dish that was traditionally prepared during special occasions or harvest-related celebrations in Maharashtra. Unlike rice kheer, this kheer has a deeper flavour and a thicker body. The wheat is slow-cooked until it turns soft and then simmered with milk and jaggery. This results in a dessert that is comforting and filling without being overly sweet. Since khapli wheat is naturally low in sugar content, it allows the flavour of milk and wheat to shine, making it a nourishing dessert along with being an indulgent one.
In many Maharashtrian homes, khapli chapatis are everyday food. Khapli chapatis are usually thicker than the modern-day wheat rotis and traditionally eaten with raw onion, thecha, or seasonal vegetables, in rural style! Khapli chapatis made with Aashirvaad Namma Chakki 100% Khapli Atta offer a balance between tradition and convenience. The atta is rich in protein and dietary fibre, with three chapatis providing around 34% of daily fibre needs and nearly 23% of recommended protein intake. This makes them especially suitable for people looking for long-lasting energy and better digestion.
Khapli wheat stands out nutritionally because it inherently has multiple benefits without processing. It is a natural source of iron and vitamin B1, both of which support energy metabolism. Its high fibre content helps in digestion and prevents blood sugar spikes. Since it is naturally low in fat, saturated fat, and free from trans fats, khapli fits well into balanced and traditional diets. Its lower gluten content also makes it easier to digest for many people compared to modern refined wheat varieties.
The revival of Khapli wheat is more than just nostalgia. It reflects a larger shift towards slower food, regional grains, and sustainable eating. As people are gradually moving away from ultra-refined staples, grains like khapli offer a better way to eat mindfully and keep you connected to local food traditions. Products like Aashirvaad Namma Chakki 100% Khapli Atta make it easier to bring this ancient grain into everyday meals without affecting its original character.
Khapli wheat is more than just an ingredient, at least for Maharashtrians. It is a way of eating that focuses on nourishment, seasonality, and simplicity. Whether you consume it in the form of a rustic bhakri or a comforting bowl of kheer, khapli wheat continues to tell the story of Maharashtra’s kitchens. By returning to khapli-based recipes, through Aashirvaad Namma Chakki 100% Khapli Atta, you are not just improving nutrition but also preserving a culinary heritage.
