Khapli Wheat Grains (Emmer Wheat Grain) | खपली गहु

An ancient grain, ready to mill for the rotis you make today. PIP AGRO Khapli Wheat Grains, also known as Emmer Wheat, bring a gently nutty flavour and a naturally warm, light reddish-brown tone to everyday meals. Mill the grains into flour for soft, freshly cooked rotis straight off the tawa with dal and sabzi, or use the flour for chapatis, parathas and familiar family recipes.

Khapli belongs to emmer, one of the earliest domesticated wheat types, with a long history in the Indian subcontinent and traditional cooking in Maharashtra. Choosing it brings a grain with a rich culinary heritage into your everyday kitchen, valued for its distinctive character rather than a promise of special health benefits.

This pack contains 100% Khapli wheat grains, not ready-milled flour. Have the grains milled into atta when you need it, or coarsely cracked for dishes such as dalia. When making rotis from the milled flour, add water gradually and knead a soft, pliable dough. Cover and rest it for about 20–30 minutes so the flour and its fibre have time to absorb water. Recheck the texture after resting and knead briefly, adding a little water if needed. Avoid overcooking the rotis and keep them covered to help retain softness. The grain's natural colour can carry through into the flour, dough and cooked rotis, with some variation between batches.

We procure our Khapli wheat from three farmers. Our sourcing partners include Swile Aroma and Gavrai Agro, both based in Sangli. Swile Aroma also supplies our black manuka and jaggery, connecting several familiar kitchen staples through the same farming relationship.

Please note: Khapli is wheat and contains gluten. It is not gluten-free and is not suitable for people with coeliac disease or a wheat allergy.

Trying Khapli for the first time? After milling, start with a blend of 50% Khapli flour and 50% regular wheat atta by weight, such as 250g of each. This can make the first few batches easier to handle while you learn the right water quantity and cooking technique for soft rotis. Rest the covered dough before rolling. As you become comfortable, gradually increase the Khapli proportion if you wish. Blending is optional; you can also make rotis with 100% Khapli flour.

Key Highlights & Benefits

• Whole Grains for Your Kitchen: Mill into atta as needed or have the grains coarsely cracked for traditional wheat dishes.
• Gently Nutty Taste: A distinctive wheat flavour that complements dal, sabzi and traditional home-cooked meals.
• Natural Grain Colour: The grain's reddish to light reddish-brown tone can carry through into the flour, dough and cooked rotis. The shade can vary between batches.
• One Grain, Many Everyday Recipes: Mill for rotis, chapatis, plain or stuffed parathas, or use coarsely cracked Khapli for dalia.
• Farmer Connections: Sourced from three farmers, including Sangli-based Swile Aroma and Gavrai Agro. Swile Aroma also supplies our black manuka and jaggery.

• Ingredients: 100% Khapli Wheat (Emmer Wheat) Grains.
• Allergen Information: Contains wheat and gluten. Not suitable for people with coeliac disease or a wheat allergy.
• Net Weight: Available in 2 kg, 4 kg and 10 kg packs.
• Shelf Life: 6 months from the date of manufacturing. Follow the manufacturing and best-before dates printed on the pack and store as directed.

Approximate values per 100g

• How It Is Prepared: This product is supplied as Khapli wheat grains. Have them ground into flour for rotis and chapatis or coarsely cracked for dalia, according to your recipe.
• Why It Is Important: Buying grains lets you choose when to mill and the texture you need. Khapli's gently nutty flavour and characteristic colour bring a different grain experience to familiar meals. Dough hydration, resting and cooking also influence roti softness.
• Where the Grain Came From: Khapli is the Indian name for emmer, one of the earliest wheat types domesticated in the Fertile Crescent. It has a long history in the Indian subcontinent and remains part of traditional food culture, including in Maharashtra.
• What Makes the Grain Distinctive: Emmer is a hulled wheat. Its grain remains enclosed in a tough outer husk after threshing, so this husk must be removed during processing before the grain is milled for food.
• Why It Matters Today: Choosing Khapli brings a traditional wheat variety and its distinctive taste into modern everyday cooking, keeping a familiar regional food tradition in use.

The Farmers Behind Our Khapli Wheat

At Past In Present Agro, we procure Khapli wheat from three farmers. Among these sourcing relationships are Swile Aroma and Gavrai Agro, both based in Sangli, Maharashtra. Each brings a different story to the grain that reaches your kitchen.

1. From a Pune Corporate Job to Natural Farming: Swile Aroma

The farmer behind Swile Aroma left his corporate job in Pune to take up farming in Sangli. He has been practising natural farming for more than ten years, building a life around the land and the food it produces.

Along with Khapli wheat, he supplies us with black manuka and jaggery. His story connects several of our kitchen staples to the same farmer and a long-standing commitment to natural farming.

2. Cleaned & Sorted Khapli Wheat: Gavrai Agro

Gavrai Agro is another of our Khapli wheat sourcing partners in Sangli. They supply wheat that is cleaned and sorted, with attention to the preparation of the grain before it reaches your kitchen or the milling stage.

From Traditional Grain to Your Everyday Kitchen

These farming relationships bring a traditional ingredient to your home in grain form. Mill it into atta for warm rotis, chapatis and family recipes, or have it coarsely cracked for the dishes you enjoy.

• Distinctive Khapli Flavour: A gently nutty taste for familiar home-cooked meals.
• Mill as Needed: Keep Khapli in grain form and have quantities milled to suit your household's cooking routine.
• Multi-Purpose Kitchen Utility: Use milled atta for rotis, chapatis and parathas, or coarsely cracked grain for traditional dalia.
• Single-Ingredient Simplicity: 100% Khapli wheat grains.
• A Traditional Grain on Your Plate: An everyday way to enjoy emmer wheat's culinary heritage.

1. Everyday Rotis & Chapatis
How:
Have the grains milled into atta. Add water gradually while kneading, cover and rest the dough for about 20–30 minutes, then adjust the water to suit its texture. Roll and cook on a hot tawa without drying out the rotis. Keep cooked rotis covered until serving.
Why: Enjoy Khapli's nutty character in soft, freshly cooked rotis with dal, sabzi or your favourite accompaniment.

2. Plain & Stuffed Parathas
How:
Mill into flour and prepare a pliable dough. Use it for plain parathas or fill with your preferred cooked, cooled filling. Adjust hydration to the dough's feel.
Why: The gently nutty flavour pairs well with familiar savoury fillings.

3. Traditional Family Recipes
How:
Use milled Khapli in dishes calling for wheat flour, adjusting the water and handling to suit the recipe.
Why: Bring an ancient grain's distinctive taste and warm colour into meals you already enjoy.

4. Khapli Dalia
How:
Have the grains coarsely cracked, then cook thoroughly with water and vegetables for savoury dalia, or prepare according to your preferred sweet recipe. Adjust liquid and cooking time to the coarseness of the grain.
Why: Enjoy Khapli in a spoonable dish as an alternative to flour-based meals.

• General Storage: Keep the grains in a cool, dry and hygienic place, away from direct stove heat.
• Sunlight Protection: Protect from direct sunlight and moisture.
• Airtight Care: Keep in a clean, dry, airtight container to maintain freshness.
• Everyday Container Care: Use a clean, completely dry scoop and close the container promptly after every use. Keep water, steam and wet utensils out of the grains.
• After Opening & Freshness: Note the opening date and follow the printed best-before date and any shorter after-opening instructions on the pack. Opening does not restart the shelf life. Do not use grains with visible mould, infestation or an unusual stale smell.
• After Milling: Store the milled flour separately in a clean, dry, airtight container and mill quantities to suit your use. Do not assume the grains' remaining shelf life applies unchanged to freshly milled flour.
• Shelf-Life Reminder: Best before 6 months from the date of manufacturing. Follow the dates on your pack.