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Khapli Wheat Chocolate Chip Waffles

Recipe For Breakfast

Add more fibre and nutrients to your snacking, breakfast or a light meal by making these khapli wheat chocolate chip waffles. The flour has much less gluten and a lower glycemic index than the typical maida, which is used to make waffles. Hence, the elasticity is also lower, which makes it perfect for treats like waffles that do not need the rise associated with many cakes and breads. This waffle batter for this khapli atta chocolate chip waffles uses buttermilk, egg whites, butter, and mini chocolate chips, but the results are a bit coarser and nuttier. Because khapli wheat has lower gluten elasticity than regular atta, whipping the egg whites separately becomes even more important here than in any other waffle recipe. The whipped whites carry most of the lift in this batter, since khapli flour on its own produces a denser crumb. Folding them in carefully, rather than going all berserk like you would scramble eggs, keeps as much of that air intact as possible and results in waffles that are light and crisp. This recipe is made with Aashirvaad Chakki Khapli Atta, which has higher protein and fibre, with the goodness of iron and vitamin B1, which support energy metabolism. You get wholesome nutrition in every waffle. When cooking the waffles, make sure to keep an eye on the waffle iron. Khapli atta tends to brown faster than whole wheat flour, so it is worth checking waffles a minute or so earlier than the iron's usual indicator light suggests, especially on the first batch.