Khapli Atta

Turns These Seven Deep-Fried Indian Breads Healthier And Tastier

A plate of hot, deep-fried Indian bread accompanied by spicy curry provides one of the greatest comforts of Indian cuisine. However, fried bread made with refined or wheat flour comes with a lot of guilt because it is hard on the stomach, low in fibre, and raises blood sugar levels. Meanwhile, if you swap this flour for Aashirvaad Chakki Khapli Atta, you can enjoy the same breads with the tremendous nutritional benefits of Khapli flour. Here is the list of deep-fried breads that need an instant wholesome upgrade with this heritage flour.

Luchi is a Bengali version of puri, with the main difference being that it uses white flour instead of whole wheat flour. Incorporating Khapli flour into this flatbread guarantees a rich source of fibre and micronutrients such as vitamin B1 and iron. During festivities like Durga Puja, this bread shows up with cholar dal or aloo dum, delivering an addictive bite every time. Additionally, luchi with begun bhaja is a staple breakfast dish eaten in Bengali homes.

Bedmi Puri is a quintessential street food popular in North Indian states like Uttar Pradesh and Delhi. It features a delectable amalgamation of wheat flour, ground urad dal and aromatic spices. These humble ingredients make the airiest fried breads, both spicy and savoury, tempting you to take a bite with or without any side dishes. The addition of Aashirvaad Chakki Khapli Atta enhances its rustic flavour and adds 30% more protein than regular wheat flour.

Mangalore buns, a speciality of Karnataka, are sweet fried bread made with mashed banana, flour, sugar and spiced with a touch of ground cumin. These buns become more nutrient-rich with the addition of Khapli flour, which has a naturally sweet flavour that lets you reduce added sugar without sacrificing the bread's chewy softness. It is a perfect sweet snack that pairs well with milk, a cup of ginger tea, or filter coffee.

Soft and fluffy Bhature with spicy Chole is a delicacy of Punjabi cuisine, but it is very popular throughout India. Using a combination of refined flour and Khapli flour in a bhatura recipe makes the dough puff up, become soft and pillowy, and, at the same time, reduces fat, which refined flour lacks. It is best enjoyed straight from the kadhai alongside a lemon wedge and pickled onions, delivering a delicious burst of flavour with every mouthful.

Radhaballabhi is an utterly delicious, deep-fried, puffy bread that hails from Bengali cuisine. Unlike bedmi poori, the filling of this stuffed poori is a bit more on the milder side in terms of spiciness and has a slight hint of sweetness. Khapli atta lends a deep, earthy flavour to the outer layer of this dish, helping to balance the richness of the dal stuffing inside. This dish contains no onion or garlic, which is why it is made during the Durga Puja festival.

Also renowned as enne pathiri or ney pathiri, Poricha Pathiri is a Malabar recipe made during Ramzan for iftaar. These small, golden-brown discs have a crisp, slightly puffy exterior and a soft, coconut-studded interior sprinkled with sesame and shallots. The flavour is savoury yet nutty, making it tasty enough to enjoy on its own with a cup of chai. The use of Khapli flour instead of standard rice and refined flours gives pathiri its firmness while lending an earthy taste and lots of helpful fibre and minerals, including iron and magnesium.

Aloo Kachori is a type of flatbread from northern India, made from whole wheat dough and deep-fried to perfection. The stuffing for this kachori recipe consists of mashed potato flavoured with spices such as green chillies and ginger. It is rolled out like a poori and then fried into a crispy, golden flatbread. Using Aashirvaad Chakki Khapli Atta to make the dough gives it a nutty flavour and makes it healthier. A coriander-mint chutney tastes best with every piece of kachori.