Try This Nutritious

Khapli Atta Taralli

Recipe If You Love Crackers

Khapli Atta Taralli reworks the classic Puglian cracker from Italy, where it is a popular snack, using Aashirvaad Chakki Khapli Atta in place of all-purpose flour. It sticks to the same boil-then-bake method that gives taralli their crisp shell and chewy centre, while also paying attention to the properties of khapli wheat. The dough is made with white wine, olive oil, salt and fennel seeds, shaped into small rings, briefly boiled, then baked. Using khapli atta will give this snack a nutty flavour and a firmer bite, with a better nutritional profile. As for the khapli atta, it has lower gluten content than the typical all-purpose flour used in a taralli recipe, so the dough won't stretch and spring back as a maida-based taralli dough does. Knead it a little longer than the recipe calls for, about 12 to 15 minutes, to coax out as much gluten as possible, and expect a slightly coarser, less glossy dough rather than a smooth one. If the dough feels too dry to hold together, add the wine gradually rather than more flour, since khapli wheat’s higher fibre content means it absorbs liquid differently. Khapli-based doughs also tend to brown faster in the oven, so start checking the taralli at the 22 to 25-minute mark instead of waiting the full 30 to 35 minutes. Pull them out as soon as they turn a light gold rather than a deep hue. For these crackers, all you need is Aashirvaad Chakki Khapli Atta, dry white wine, fine sea salt, fennel seeds and olive oil. Mix them into a dough, then knead until it holds. Pull off small pieces and roll each into a rope, then join the ends into a loop with a slight overlap. Boil the taralli, then bake them in a lined baking tray.