Khapli Wheat (Emmer / Khapli Gehu)

Khapli wheat, the emmer that Maharashtra grew for centuries before high yielding varieties took the fields. The grain runs longer and harder than lokwan, the husk clings tight, and it needs a stronger mill to break, which is part of why khapli gehu quietly went out of fashion with farmers.

Kept in our rotation

We still grow it at Kasarpimpalgaon and through our farmer group, fed on vermicompost from our own plant rather than chemical fertilizer. An acre of khapli returns less grain than an acre of modern wheat.

Working with the dough

Khapli behaves differently and it helps to know that before the first chapati. The dough drinks more water than regular atta and needs a longer rest, twenty minutes at the very least. The roti comes off the tawa darker, chewier, nutty in smell, and it stays soft in the dabba well past lunch. Beyond phulka it suits thalipeeth mixed with bhajani, puran poli, and kurdai laid out in the summer sun.

Sizes and keeping the grain

Sold as whole grain in 5kg and 10kg. Buying grain and milling small lots beats buying ready flour, since wheat starts shedding its smell within weeks of grinding. A steel drum with a tight lid is all the storage it asks for.

Everything else we grow and grind sits in grains and flours, including lokwan wheat for softer chapatis and bhajani for thalipeeth.

Frequently asked questions

Is khapli wheat better than normal wheat

They are two different grains. Khapli carries more fibre and gives a firmer bite, modern wheat gives a softer and fluffier roti. Which suits you depends on the texture your family is used to.

Why is khapli atta so costly

Lower yield per acre, a tight husk that is harder to remove, and very few farmers still growing it. The price follows the farming, not the packet.

Does khapli wheat contain gluten

Yes, emmer is a wheat and it has gluten in it. Anyone who has been told to keep gluten out of their food should keep khapli out too.