High Protein Khapli Flour

Regular wheat flour contains around 10–11g of protein per 100g, but only about 5g per 2 rotis at a typical serving size. Our Flour blends Khapli wheat with Bengal gram, soy flour, and soy protein isolate - complementary protein sources that together significantly raise the protein content per serve to 11g, without compromising on taste or texture.

Not at all. Use it exactly as you would your regular flour - same water ratio, same tawa, same process. No special technique or equipment is needed.

Khapli wheat has a slightly nuttier, earthier flavour compared to refined wheat flour, which many people find more satisfying. The rotis hold their texture well and taste wholesome without being heavy.

Yes. It works well for cheelas, pancakes, bread, and even croissants (blended with bread flour for structure). It is versatile enough for both everyday Indian cooking and experimental baking.

Yes, it is suitable for vegetarians.

Yes. This flour contains Emmer wheat and is not suitable for those with gluten intolerance or coeliac disease. It is also not gluten-free for those managing wheat sensitivity.

Yes. It contains Soy (soya flour and soy protein isolate) and Gluten (Emmer wheat). Please check the label carefully if you have known allergies to either.

Khapli wheat is naturally low GI, which means it releases glucose more slowly into the bloodstream compared to regular wheat. However, individual responses to food can vary, and we recommend consulting your doctor or nutritionist if you are managing a specific health condition.