Freshly Ground Emmer Wheat (Khapli Wheat ) Methi Masala Atta | LOW GLUTEN |HIGH IN PROTEIN | DIABETIC FRIENDLY
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Freshly Ground Emmer Wheat (Khapli Wheat ) Methi Masala Atta | LOW GLUTEN |HIGH IN PROTEIN | DIABETIC FRIENDLY
Emmer wheat, also known as Khapli Gehu in India, is a hulled wheat with origins in the Middle East. Its scientific name is Triticum dicoccum, and it is the parent of modern bread wheat. Emmer wheat grows in India on the Deccan plateau and is known for its high satiation and keeping quality. It is easily digestible due to simpler proteins compared to modern bread wheat. Emmer wheat contains gluten and is not gluten-free. In the Western world, it is also known as Farro medio.
Nutritional Profile of Emmer Wheat....
Emmer wheat is packed with nutrients that contribute to a balanced and healthy diet:
- High in Protein: Contains more protein than many modern wheat varieties, making it an excellent source for vegetarians and those looking to increase their protein intake.
- Rich in Fiber: Promotes digestive health and helps maintain stable blood sugar levels.
- Vitamins and Minerals: Abundant in B vitamins (especially B3), magnesium, zinc, and iron.
- Antioxidants: Contains antioxidants that help combat oxidative stress and inflammation.
Difference Between Khapli Wheat & Normal Wheat:
Khapli wheat or Emmer wheat and normal wheat differ from each other in multiple ways. To understand khapli wheat vs normal wheat, keep reading.
1. Higher Nutrient Levels
Khapli wheat is found to have twice the amount of fibre and protein as compared to the regular variant of wheat. It is rich in dietary fibre, protein, and other important nutrients like iron, magnesium, and zinc.
2. Easy to Digest
Unlike the regular variant of wheat that may cause constipation and tight bowel movement, Khapli wheat is easily broken down by the human digestive system. Thus, it is the preferred choice for people with sensitive stomachs.
3. Helps Manage Blood Sugar
One of the most special Khapli wheat benefits is its low GI which delays the release of sugar in the body. Clinical studies have proved that diabetics using Khapli wheat see an 11% drop in their triglycerides, lipids, and LDL cholesterol concentrations.
Nutrition Facts
Per 100gm (approx values)
- Calories 360 Kcal
- Protein 15.7g
- Fat 2 g
- Carbohydrate 70.03g
- Fibre 10.7g
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Ingredients
Instructions to Use
EMMER WHEAT METHI MASALA ATTA
Ingredients
- 2 cups emmer wheat flour (methi masala atta): Emmer wheat flour combined with fenugreek leaves (methi) and spices.
- 1 teaspoon salt: Adjust to taste.
- 1 tablespoon oil or ghee: Optional, for a softer texture.
- Water: As needed, to make the dough.
- Additional flour: For rolling out the rotis.
Instructions
- In a large mixing bowl, combine 2 cups of emmer wheat methi masala atta and 1 teaspoon of salt.
- Add 1 tablespoon of oil or ghee (optional) to the flour mixture for a softer texture.
- Gradually add water, a little at a time, and mix until the dough begins to come together.
- Knead the dough for about 5-7 minutes until it is smooth and elastic. The dough should be soft but not sticky.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- After the dough has rested, divide it into equal-sized portions (about the size of a golf ball).
- Using a rolling pin, roll out the dough ball into a thin, round roti.
- Heat a tawa or a flat skillet over medium-high heat.
- Once the tawa is hot, place a rolled-out roti onto it.
- Cook for about 30 seconds to 1 minute, or until bubbles start to form on the surface.
- Flip the roti using tongs or a spatula and cook the other side for another 30 seconds to 1 minute, or until light brown spots appear.
- For a puffed roti, press gently on the edges with a cloth or spatula to encourage puffing.
- Optionally, you can apply a small amount of ghee or oil on both sides of the roti after cooking.
- Serve the hot rotis immediately with your favorite curry, dal, or sabzi.
