Khapli Wheat For Stuffed Parathas

? 7 Options To Try For Breakfast

Khapli wheat, or Emmer wheat, has made its way into daily cooking when it comes to simple rotis. Rich in protein, fibre, and minerals, and low in the glycemic index, khapli wheat is not just fit for rotis but also for stuffed parathas. Whether you want to add seasonal produce, go protein-rich with paneer, or try everyone’s comfort food, the aloo paratha, khapli atta lends itself beautifully to stuffed parathas. Find out variations that you can try for breakfast. 

A staple all year round, aloo stuffed khapli wheat paratha brings familiar warmth and comfort. It’s especially handy if you’re new to the taste of wheat paratha. The stuffing is also customisable – you can add chopped onions, adjust the spice level, and even mix in paneer for protein or capsicum for crunch. Use premium-quality khapli atta, like Aashirvaad Chakki Khapli Atta, and mix it with regular atta if you’re new to working with khapli. Also, allow the khapli atta to rest longer, since it absorbs moisture more slowly than your regular wheat atta. 

Khapli wheat is high in protein. In fact, three rotis made from khapli wheat provide ~ 23% RDA of protein of your daily protein intake. Mix that with paneer stuffing (crumbled paneer mixed with sliced chillies, onions, salt, and spices), and you have a protein-packed breakfast your taste buds will thank you for! You can even pack these for office lunch, as khapli retains moisture and stays soft longer. 

Onion parathas, especially those made with khapli wheat, are ideal for those watching their calories. It’s because onions provide all the flavour and few calories. On average, a plain onion filling (onion and spices, with an optional pinch of a binding agent like gram flour) provides ~20–30 calories. The bulk of calories in an onion paratha comes from the cooking fat and wheat. While khapli wheat is not inherently low-calorie, it is rich in protein and fibre and has a low-GI. An onion-stuffed khapli wheat paratha, cooked with minimal oil and paired with low-calorie drinks and sides, makes for a soulful breakfast.

If you’re someone who loves experimenting with fusion flavours, give this zucchini-stuffed khapli wheat paratha a try. Zucchini requires a little care; like radishes, the water has to be squeezed before using, else the paratha may turn moist. However, once you master this little trick, you will have a flavourful paratha, especially because zucchini’s mild flavour profile takes on the spices' flavours. This one looks adventurous but tastes like comfort. 

Lauki has long been treated like a side character in the world of parathas and breakfasts. It’s time to rewrite the story because this hydrating vegetable brings softness and flavour to the khapli wheat paratha. Lightly saute the vegetables with spices before cooking to ensure they don’t turn the dough soggy. Much like zucchini, lauki also takes on the flavour of the accompanying spices and is incredibly hydrating, making it perfect for summers. 

Sattu (roasted gram flour) parathas are widely popular across Bihar and UP in India and can be easily adapted to khapli wheat. The sattu flour filling mixes the flour with chopped onions, ginger, green chillies, coriander, mustard oil, and all spices. You may even add a little pickle masala for added flavour. The texture of the stuffing is crumbly and not wet. The combination of khapli and sattu makes for a highly nutritious, protein-rich flatbread.

There’s no official rule for this, and yet homes across India turn leftover sabzi into a stuffing or filling for parathas and sandwiches. You can continue the tradition even when making a stuffed paratha with khapli wheat. Just make sure to mash the sabzi properly, and adjust the spices or salt because you’re stuffing it in a paratha, not consuming it as a side. You can even add chopped onions to the mix; they add a hint of crunch to the paratha.

Working with khapli, even in stuffed parathas, isn’t tricky. The critical thing to keep in mind is that it needs extra hydration, a generous resting time, and a dough that’s softer than your usual chapati dough. Also, make sure your stuffing is completely free of moisture, and keep it soft enough so it does not poke through the delicate khapli dough. Cook over medium-high heat and enjoy the nutty, earthy flavour of khapli-stuffed parathas!

Parathas have long been a staple of the Indian breakfast or brunch. Whether served with a side of pickle and yoghurt, topped with a cube of butter, or even enjoyed as is, they make for a comforting breakfast. Adding khapli wheat to the mix does not take away from the comfort, but does add a little more nourishment to the plate. And as the list proves, there’s enough variety for breakfast to not be boring!