Ancient Khapli Atta / Emmers / Faro wheat Flour / Low Gluten
Indigenous wheat variety. Heirloom Desi- seed. Grown by small scale farmers from Maharashtra, practicing Natural Farming.
Community Impact: Desaiji, is a National award winner for innovating Natural ‘Sun Farming’ technique, using five elements of nature in growing. He runs an Organic Farmers Association with 500+ members.
Processing: Harvested organic wheat, carefully cleaned & packed by women farmers belonging to self help groups. Stone-ground. Certified Gluten Content less than 1%.
Health Benefits: Emmers or Faro wheat, commonly known as ‘Khapli’, has curative properties for treating diabetes & cardiovascular disease and the capacity to lower blood glucose, lipid levels. (A. Rahman, 2016.) Nutritionally superior in protein, dietary fiber, low in carbohydrate digestibility, low Glycemic value. (Kreft et al, 1998) Healthy for the heart, therapeutic for stress. Contains protein, fiber, Vitamins, Folic acid & minerals. (ICAR, 2017).
How to Use: Best for Indian chapatti, Mexican tortilla. Makes excellent Pizzas, Desserts, Porridge, Pancakes, breads, biscuits, bakes.
Traditional Jaggery-Khapali Wheat Atta Laddoos:
- Khapali wheat atta – 1 cup
- Ghee – 1/2 cup
- Jaggery powder – 1/2 cup
- Cardamom powder – 1/4 tsp
- Almonds and Cashew nuts (mixed) – 1/2 cup
Method: Dry roast the wheat flour on low heat stirring continuously for 7-8 minutes and then add melted ghee, roasting it for another 3-4 minutes on low heat. Add the chopped nuts to the mixture and mix well. Add the jaggery powder and mix well. When cooled to warm, make small round balls from the mixture. The balls will be soft but will become firm after 4-5 hours. Store in an air-tight glass or steel container.
Storage: Store in glass, steel or ceramic jar in a cool dry place.
Sourced by TARU Naturals. Organically grown & community processed by organic farmers collectives in villages of Maharashtra.