Khapli Atta Reshmi Paratha

Gets A Nutrient-Dense Makeover For Indulgent Mornings

Khapli wheat reshmi paratha gets its name from its texture, with reshmi meaning silky. This paratha emulates that, soft enough to fold easily yet flaky in a way that comes from layering the dough rather than stuffing it. The typical recipe uses boiled and mashed potato in place of the malai (cream) and yeast that some recipes call for, and a half-maida, half-atta dough instead of pure refined flour. So, this version takes that same idea further by replacing the maida-atta mix entirely with khapli atta. Khapli wheat is one of the oldest cultivated wheat varieties still grown in a few regions of India, and it's valued for its higher fibre and protein content. Aashirvaad Chakki Khapli Atta also adds iron and vitamin B1, all of which support energy metabolism. This atta also has weaker gluten, so it is naturally less elastic than either maida or regular atta; this particular recipe actually plays to its strengths rather than working against them. The best part of this reshmi paratha recipe is that the mashed potato in the dough helps develop gluten. It also helps the khapli atta reshmi paratha stay soft and pliable, even with khapli wheat's weaker, shorter gluten strands. This potato is worked into the flour with salt and warm water until the dough comes together. As for the paratha’s silky, flaky texture, it comes from the layering, so you will have to read and try this recipe.