Baked

Khapli Wheat Chicken Empanadas

Recipe

Khapli wheat adds more nutrition to your guilty pleasure, with more protein and more fibre per gram. With a wholesome filling like chicken, something like an empanada recipe can be a guilt-free treat too. Additionally, this particular recipe, instead of frying, gets the baked treatment. The best kind of empanada shells are made at home, so you know exactly what goes into them. This is where choosing quality khapli wheat flour comes into play, and Aashirvaad Chakki Khapli Atta is the right fit. Khapli wheat is stone-ground from an ancient emmer variety, giving this baked empanada a lower glycemic index and a coarser, earthier, nuttier quality that pairs well with the filling of sautéed peppers, onion, garlic, Greek yoghurt, and shredded chicken seasoned with smoked paprika and cumin. The atta also has higher protein, fibre, iron and vitamin B1 and adds a nutritious twist to your meals. Because khapli atta has lower gluten elasticity than the refined flour used in most empanada doughs, this dough needs the cold butter worked into the flour first, then a beaten egg and cold water, mixed just until it comes together, rather than being kneaded extensively. Adequate resting of the dough is also important, as is keeping a watchful eye on the empanadas while they bake, because khapli wheat tends to brown faster. Serve them warm with a cilantro-lime dip or a salsa on the side.