Khapli Wheat Arbi Paratha

Recipe For Dreary Monsoon Days

Stuffed parathas tend to default to the same handful of fillings of aloo, gobi, paneer, so arbi (colocasia root) makes for a refreshing change, given that they are in season during monsoons. Arbi carries a good amount of dietary fibre, just like khapli wheat flour, which is used in this paratha recipe. The root vegetable does not cause blood sugar spikes like some other vegetables with higher sugar content, making it a filling option worth adding to regular rotation rather than saving for a special occasion. Using khapli atta adds more fibre and protein to the flatbread, making this paratha a nutrient-dense option for your Sunday mornings or evenings. This recipe uses Aashirvaad Chakki Khapli Atta, which is milled from khapli, or emmer wheat, one of the oldest cultivated wheat varieties, still grown today in select pockets of Maharashtra and Gujarat, and is prized for its higher fibre and protein content, along with a lower glycemic index than regular wheat. So here, the paratha isn't just riding on the arbi filling for its nutritional profile; the wrapper itself contributes to it, too. Khapli atta's gluten structure is naturally a little less elastic than that of regular wheat, so you might struggle a bit when rolling it out. Some oil can help with that. As for the filling for this khapli wheat arbi paratha recipe, the arbi is pressure-cooked until tender, then peeled and mashed into a coarse mixture. The mashed arbi is then mixed with green chilli, fresh coriander, and a standard spice combination of cumin powder, coriander powder, garam masala, turmeric, and amchur (dry mango powder). This particular recipe is traditionally made without onion or garlic, keeping it Ayurvedic-friendly and suitable for anyone following a no-onion, no-garlic diet.