Khapli Wheat Sundarkala

: The Crunchy Pahari Snack You've Been Missing

Khapli atta turns these simple noodles from the hills of Chamoli, Uttarakhand, into something more wholesome, with added fibre and protein, without changing a single step of the typical recipe. Sundarkala is prepared in the Pahari kitchens of the Garhwal and Kumaon hills, where thick, hand-rolled noodles are boiled and then tossed with a quick onion-tomato tempering. It is a rustic noodle dish, a delicious stir-fry rather than a soupy dish or something with a gravy. Aashirvaad Chakki Khapli Atta gives it a nutty, earthy flavour befitting its roots, with a nice chew. Khapli wheat has a lower gluten index than modern bread wheat, which might be used to make so many of the noodle dishes you come across. As for this sundarkala noodle dish, the dough needs a slightly firmer hand while kneading, and given the flour’s slow absorption rate of water, it needs ample resting time to hydrate well, as well as the water being added gradually during kneading so that it does not overhydrate and the texture of the noodles is not ruined later. These steps will help you get pliable noodles that don’t disintegrate or lose their shape during boiling. If you are concerned about energy spikes followed by a crash that leaves you feeling sluggish all afternoon, rest assured that khapli atta contains more dietary fibre and has a lower glycaemic response than refined or even regular whole-wheat flour. The vegetables in this recipe also add nutrients and fibre to this wholesome dish.