Sweet Or Savoury: 7 Warm

Khapli Wheat Pies

For Every Craving

The Aashirvaad Chakki Khapli Wheat Atta makes for an excellent crust for warm baked pies. However, unlike plain, neutral flour, khapli has a distinct taste and texture, making a uniquely tender, rustic pastry. Thus, it pairs better with certain types of pies over others. For warm pies, go for options featuring bold, aromatic spices, tart fruits, or rich, savoury ingredients. Here are seven examples of sweet and savoury pies to try. 

An evergreen savoury pie that makes for an excellent, hearty meal, the chicken pot pie combines chicken, vegetables, and thick white sauce in a pie. To make the pie, cook diced chicken with onions, carrots, peas, and herbs. Mix with a thick white sauce, fill a khapli pie crust, cover, and bake at 190°C until golden brown. The pie is creamy, herbaceous, and comforting with a flaky crust. 

Earthy, buttery, umami-rich, and slightly nutty, the mushroom and cheese pie features a crisp khapli wheat crust and a creamy filling studded with tender mushrooms. The filling is fairly easy to make, especially if you’re familiar with cooking mushrooms. All you need to do is sauté the mushrooms with garlic and herbs, then combine with grated cheese. Fill the khapli crust and bake until the filling is bubbling and the pastry is crisp.

The Mediterranean region is known for its savoury pies, but ricotta belongs firmly to Italy. This is thus a global fusion recipe, nestled within a crust made from a rustic, ancient grain flour, the Aashirvaad Chakki Khapli Wheat Atta. Creamy and herbaceous, with a slight tang, the recipe calls for wilted spinach mixed with ricotta, garlic, and seasonings. The mixture is spooned into a khapli pie shell and baked until the filling is set and lightly golden.

It’s not all creamy, savoury. The khapli wheat flour crust is also an excellent base for a classic sweet pie: the apple-cinnamon pie. Warmly spiced, fruity, aromatic, the pie features a tender apple filling beneath a crisp, buttery crust. Here, apple slices or cubes are tossed with cinnamon and sugar and added to a khapli pie crust. The pie is baked until the apples are soft and bubbling. 

You don’t have to wait till Halloween to try this brownish-orange pumpkin pie. Simply take your crust made with Aashirvaad Chakki Khapli Wheat Atta and fill it with a mixture of blended pumpkin purée, milk, sugar, and warming spices. Bake until the filling is just set. The pie makes for a lightly sweet, spice-forward, custard-like filling. Look for red pumpkins, which have drier, sweeter, and less stringy flesh.

If you're looking for a festive pie with Indian flavours, the jaggery and dry fruit pie is an excellent option. Rich, nutty, and caramel-like, the pie combines the rustic flavour of the khapli wheat crust with a filling of jaggery, dates, raisins, almonds, and cashews. To make it, simply combine grated jaggery with chopped dry fruits and fill the prepared khapli pie crust. Bake until the jaggery melts and binds the filling together into a rich, chewy centre. The result is a pie that feels indulgent without relying on refined sugar.

Sweet, tart, juicy, and vibrant, the mixed berry pie is one of the most popular fruit pies in the world. The slight nuttiness of the Aashirvaad Chakki Khapli Wheat Atta crust complements the bright flavour of berries particularly well. To make the filling, combine strawberries, blueberries, raspberries, or other berries with sugar and a little cornflour. Spoon the mixture into the prepared crust and bake until the filling thickens and bubbles. The finished pie features a jammy fruit filling balanced by a crisp, golden crust.

Khapli atta has a mild nutty flavour and slightly rustic character that pairs particularly well with warm baked pies. The flour also provides enough structure to support moist fillings without becoming overly delicate, making it well-suited to both sweet and savoury baked pies. Go for a pie that uses easily available ingredients and a simple process before moving on to more complicated versions.