Scallion pancakes are one of Chinese street food's most comforting dishes, made with layers of dough, brushed with sesame oil and packed with spring onion, rolled into a spiral, then flattened and fried until the outside turns crispy while the inside stays soft. This version swaps the usual refined flour for Aashirvaad Chakki Khapli Atta, which has higher levels of protein, fibre, vitamin B1, and iron. Using this wholesome flour will also give them a mildly nutty, earthy flavour. A small note when using khapli wheat: its gluten structure is naturally less elastic than that of common wheat, so the dough needs to be handled carefully, with as little aggression or force as possible when kneading or shaping. Pushing it too hard or too thin can cause it to tear rather than the smooth stretch you'd get from all-purpose flour. It also absorbs more liquid than regular atta, so this recipe calls for adding hot water gradually, watching the dough rather than measuring blindly, since flour quality and grind can affect how much it needs. The upside of that higher absorption factor in khapli atta is a dough that stays soft and pliable even after resting, which works in this recipe's favour since the dough is rolled, filled, rolled again into a spiral, and flattened before it ever sees the pan. It also browns faster due to its bran content and natural sugars, so adjust the frying time and temperature accordingly. The filling remains the same, using finely chopped scallions, tossed with salt and brushed generously with toasted sesame oil for that unmistakable smoky note.