Emmer Wheat Flour

Khapli Atta

An ancient wheat variety, grown and milled with minimal intervention.
Retains its natural structure, character, and nutritional integrity.

High natural fibre (12.64g dietary fibre per 100g) for better digestion & immunity
Lower Glycemic Index (GI: ~48) than regular wheat for reduced glucose spikes
Higher protein (14.51g protein per 100g) for muscle mass
No blending. No additives.

Returns accepted for damaged or incorrect items.
Refer to policy for details.

Khapli vs other atta
NUTRITION INFO
PREPARATION
WHO IT IS FOR
STORAGE
ALLERGENS

	KHAPLI	OTHER ATTA
Glycemic Index	~48	~65–75
Dietary Fibre	12.64G / 100G	2.4G / 100G
Protein	14.51G / 100G	~10–12G / 100G
Grain Type	EMMER WHEAT	Modern wheat
Processing	Cold-processed, stone-milled	Typically roller milled

NUTRITIONAL INFORMATION (per 100g) 

Energy: 382.63 kcal
Carbohydrate: 72.78 g
Total Sugars: 4.56 g
Added Sugars: 0 g
Protein: 13.99 g
Total Fat: 4.35 g
Saturated Fat: 1.06 g
Trans Fat: 0 g
Dietary Fiber: 12.83 g
Cholesterol: 0 g
Sodium: 17.89 mg

Can be used in place of regular atta. 

For roti / phulka:

Add water gradually to the flour
Knead to form a soft, pliable dough
Rest the dough for 10–15 minutes
Roll and cook as usual

May require slightly higher water absorption. 

May yield a denser texture due to higher fibre content.

SUITABLE FOR 

Individuals managing blood glucose levels
Individuals seeking higher dietary fibre intake
Individuals prioritising higher protein intake
Individuals switching from regular wheat atta
Individuals preferring single-grain, unblended flour

Store in a cool, dry place. 

Once opened, transfer to an airtight container.

Contains wheat (gluten)

Khapli vs other atta

	KHAPLI	OTHER ATTA
Glycemic Index	~48	~65–75
Dietary Fibre	12.64G / 100G	2.4G / 100G
Protein	14.51G / 100G	~10–12G / 100G
Grain Type	EMMER WHEAT	Modern wheat
Processing	Cold-processed, stone-milled	Typically roller milled

NUTRITIONAL INFORMATION

NUTRITIONAL INFORMATION (per 100g) 

Energy: 382.63 kcal
Carbohydrate: 72.78 g
Total Sugars: 4.56 g
Added Sugars: 0 g
Protein: 13.99 g
Total Fat: 4.35 g
Saturated Fat: 1.06 g
Trans Fat: 0 g
Dietary Fiber: 12.83 g
Cholesterol: 0 g
Sodium: 17.89 mg

PREPARATION

Can be used in place of regular atta. 

For roti / phulka:

Add water gradually to the flour
Knead to form a soft, pliable dough
Rest the dough for 10–15 minutes
Roll and cook as usual

May require slightly higher water absorption. 

May yield a denser texture due to higher fibre content.

WHO IS IT FOR?

SUITABLE FOR 

Individuals managing blood glucose levels
Individuals seeking higher dietary fibre intake
Individuals prioritising higher protein intake
Individuals switching from regular wheat atta
Individuals preferring single-grain, unblended flour

STORAGE

Store in a cool, dry place. 

Once opened, transfer to an airtight container.

ALLERGEN

Contains wheat (gluten)

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The Khapli Atta Evolution

ORIGIN

Early cultivation

(c. 8000–1000 BCE)

Khapli (Emmer) wheat is among the earliest domesticated wheat species, first cultivated in the Middle East, where wheat farming began.

ARRIVAL

Spread to India

(c. 2000–1500 BCE)

It reached the Indian subcontinent through early trade routes and adapted well to dryland farming.

DECLINE

Green Revolution shift

(1960s–70s)

High-yield modern wheat replaced traditional grains like Khapli, reducing its cultivation.

REDISCOVERY

Return to older grains

(2000s–present)

Renewed interest has brought Khapli back into focus. Its distinct grain structure results in measurable differences in fibre, protein, and glycemic response.

TODAY

Brought back with intent

(present day)

Still grown in smaller volumes, Khapli is being reintroduced for what it offers — a grain that can be defined, measured, and understood.

Frequently
Asked Questions
Know your Khapli Atta

Yes.
It can be used in place of regular wheat atta in everyday cooking — no mixing or adjustment required.

Suitable for:

rotis
parathas
pooris
regular home meals

What changes is just the grain. Not the way you cook.

This is made from Khapli (Emmer) wheat, an ancient wheat species.
It differs from modern wheat in grain structure and composition.

So while usage remains the same, the underlying grain is not.

It indicates the relative rate at which carbohydrates are converted into glucose.
Lower GI values correspond to a slower release of glucose compared to higher GI foods.

It means the Glycemic Index (GI) is measured through controlled testing.The value is based on actual data, not indicative ranges or general assumptions.

Yes.Each batch is tested and recorded. Reports can be accessed by scanning the QR code on the pack.

These parameters define how the grain behaves once consumed.