How To Make

Fresh Noodles With Khapli Wheat

? Key Tricks For Best Results

Thinking of fixing up some homemade noodles for a delicious lunch or an early dinner? Then give your regular recipe a nutty twist by using Aashirvaad Chakki Khapli Atta to make fresh noodles. Khapli, with its low GI, prevents the rapid sugar spike that can result from maida (the flour usually used to make noodles). It also adds an earthy, rustic texture and taste to the noodles, which means your regular pastas and stir-fries get more complex in flavour. 

Here are the ingredients you need to make khapli wheat noodles at home: 

• 2 cups Aashirvaad Chakki Khapli Atta

• 2 eggs 

• ½ tsp salt

• 2–4 tbsp water, as needed

• 1 tsp olive oil (optional)

• Extra flour for dusting

The eggs are recommended for elasticity, especially when working with khapli. For an eggless version, replace the eggs with ¼ cup water and increase as needed to form a firm dough. 

Combine the Aashirvaad Chakki Khapli Atta and salt in a bowl. Add the eggs and olive oil, if using. Mix until a shaggy dough forms. Add water a tablespoon at a time until the dough comes together. Knead for 8–10 minutes until smooth and firm. Wrap the dough in cling film or cover it with a damp cloth. Let it rest for at least 30 minutes. This allows the flour to hydrate fully and makes rolling much easier.

Divide the dough into smaller portions. Dust lightly with flour and roll each portion into a thin sheet. Aim for a thickness of about 1–2 mm. Dust the sheet lightly with flour and fold it loosely. Use a sharp knife or pizza cutter to slice thin strips. Unfold the strips and toss them gently with flour to prevent sticking. Fresh noodles can stick together quickly. A light coating of flour between the strands prevents clumping.

Bring a large pot of salted water to a boil. Add the fresh noodles and cook for 2–4 minutes, depending on thickness. Fresh khapli noodles can become soft if left in boiling water too long. Start checking for doneness after 2 minutes. Drain immediately and toss with a little oil if not using right away. Fresh uncooked khapli noodles can be refrigerated for 1–2 days in an airtight container dusted with flour. For longer storage, freeze them in small portions for up to 1 month.

Fresh noodles may seem intimidating, but they're much simpler than their reputation suggests. You don't need a pasta machine—a rolling pin, a flat surface, and a sharp knife are enough. Fresh noodles also cook faster, greatly cutting down on the active preparation time. A little practice and patience, forgoing myths and following simple tricks can make the process a lot easier, especially when working with ancient grains like khapli wheat.

Khapli atta absorbs moisture gradually. A firm dough is easier to roll and cut, while an overly soft dough can become sticky. Thus, resting is essential for khapli dough, a lot more than it is for refined flour. With resting, the khapli wheat dough becomes smoother, more pliable, and easier to work with after hydration. Khapli wheat noodles also tend to feel heartier than refined-flour noodles. Rolling them thin helps achieve a lighter texture.

The nutty flavour of khapli wheat stands up particularly well to garlic butter sauces, pesto, mushroom sauces, stir-fried vegetables, sesame-based sauces, and hearty broths. While it can be paired with lighter sauces, delicate preparations such as lightly dressed olive oil sauces or very mild broths may not provide enough flavour contrast, allowing the wheat's earthy notes to dominate the dish. Your choice of sauce, thus, depends on your familiarity with and preference for khapli wheat’s taste. 

Using the Aashirvaad Chakki Khapli Atta for homemade dishes, from rotis to noodles, is a simple but effective way to prioritise nutritional benefits like high fibre, protein, and low glycemic index. This ancient grain adapts easily to modern-day dishes and allows you to enjoy your favourite meals without feeling guilty about your dietary choices. Try this recipe today and share the slurpworthy results below!