Akki roti is a classic dish from Karnataka cuisine. The word akki means "rice" in Kannada, as it is prepared with rice flour. Unlike normal rotis, which are rolled with a rolling pin, this akki roti recipe is usually hand-patted on greased banana leaves or parchment paper and then cooked on a hot tawa or griddle. To make the dough for the akki roti recipe, use warm water in the correct proportion, little by little. Serve these golden-brown akki rotis with chutney powder or butter on the side. This Indian flatbread has a chewy texture. However, unlike normal rotis that are rich in gluten, this masala akki roti is gluten-free and uses different herbs and spices that lend the dish its aromatic flavour. Due to its ease of preparation, it is quick to make for breakfast or an evening tea-time snack.

Khapli Atta Bhatura is a delicious variation of the popular North Indian fried bread. Instead of refined flour, this version uses Aashirvaad Chakki Khapli Atta, which is made from ancient Khapli (Emmer) wheat. This heritage grain has been valued in Indian kitchens for generations and offers a richer taste than many modern wheat varieties. Made with carefully selected wheat that passes over 40 quality checks, khapli atta contains 30% more protein than regular wheat and is naturally rich in dietary fibre. These qualities make it a thoughtful choice for home cooks looking to add more wholesome ingredients to traditional recipes without sacrificing flavour. This recipe works particularly well for family brunches, festive spreads, and chole-bhature meals. The dough ferments with curd and leavening agents, helping the bhaturas puff beautifully while maintaining a satisfying bite. The result is a golden, airy bread that pairs wonderfully with spicy curries and tangy accompaniments.

Anything khapli wheat is wholesome, thanks to its higher fibre and protein content as compared to the typical maida or other whole wheat atta. Brands like Aashirvaad Chakki Khapli Atta emulate this with the goodness of iron and vitamin B1, plus being low in sugar and fats. Use this atta, which is made from an ancient, unprocessed grain, to make the Gujarati recipe of methi khakra and make snacking guilt-free. Methi khakra is a crispy roti-like snack that comes from Gujarati cuisine, which incorporates fresh methi leaves in it, which peak during wintertime. Khapli wheat has a nutty and earthy taste that goes well with the vegetal bitter taste of methi or fenugreek leaves. Khapli wheat is prized for its lower gluten content, higher fibre, and richer mineral profile, making it an excellent choice for health-conscious consumers. Khapli wheat methi khakra is made with thinly rolled out rotis that are roasted on a tawa over low heat while pressing firmly. This technique is what gives khakras their characteristic crunch and lightness. Khakra is seasoned with cumin, ajwain, and some chilli, and delivers a combination of flavours for a seemingly plain-looking snack. It goes well with a cup of masala chai or a simple yoghurt dip.