Love Margherita pizzas but worried about nutrients? Then meet this khapli wheat margherita flatbread recipe, which takes the classic flavours of Margherita pizza and lays it over a thin-crust flatbread. The dough for this particular pizza recipe uses Aashirvaad Chakki Khapli Atta, which has a good amount of fibre, protein, iron and vitamin B1 that supports energy metabolism. Since it is a thin-crust and flatbread, rolling the khapli dough thin is the part that needs the most attention. Khapli atta’s lower gluten content means the dough doesn't stretch as enthusiastically, like elastic, as you will see when it comes to a regular maida-based crust. Rolling it out in stages, rather than trying to thin it in one go, keeps the base from tearing while still getting it to bake properly in the oven. Khapli wheat's bran plus sugar also means it browns faster under heat than regular wheat flour. So keep an eye on the oven from around the six-minute mark. This pizza recipe takes just 10 minutes to bake and another 15 for the preparation, from kneading the dough for the khapli atta flatbread, chopping the tomatoes and shredding the cheese. You get the same mix of mouthwatering stretchy mozzarella cheese, olive oil, garlic salt, cherry tomatoes, and fresh leaves, finishing off wth a balsamic drizzle for impeccable flavours, perfect for a light meal or a shared appetiser.

Scones are Scottish, made from flour, chilled butter, and milk or cream, and are quite easy to make, plus don’t take much time to make. There are some variations of scones, with Irish, British, and American scones differing in texture, density, and shape. This cherry scone recipe follows the American style, swapping maida for the nutrient-dense Aashirvaad Chakki Khapli Atta. This scone is buttery and citrusy, with cherry bits, and has an irresistible nutty flavour courtesy of the khapli atta. The cherries used in these khapli wheat scones are fresh, folded with a touch of lemon and orange zest and some almond extract. There’s also a cream wash, along with sugar on top of the scones, which gives them their finish before they go into the oven. You need firm cherries for this scone recipe, not soft, overripe cherries, which usually release too much juice into the dough and can hamper the texture. To prevent them from sinking, the cherries are tossed in flour, then added to the dough. As for baking with khapli atta instead of maida, the dough does behave a bit differently, since emmer wheat naturally carries a different gluten structure than modern bread wheat. Khapli wheat also typically carries a naturally higher protein and dietary fibre content, alongside a weaker gluten that is gentler on the stomach and some people find easier to digest. So, when baking with khapli, the dough needs to be handled with care and not overworked to avoid dense scones.

Khapli atta spinach and cheese waffles recipe is a wholesome twist on the classic waffle that is the perfect brunch dish. Waffles usually use refined all-purpose flour, and this recipe swaps it for Aashirvaad Chakki Khapli Atta, which is rich in dietary fibre, protein, iron, and vitamin B1, and low in sugar and fat. So you end up making healthier waffles with this nutrient-dense whole wheat atta. This waffle recipe also includes spinach and cheese, making it a delicious brunch dish. The method of making khapli atta spinach and cheese waffles is the same as the universal savoury waffle. You start by separating the eggs, making the batter, and taking an extra step to whip the egg whites and add them to the batter. So you get a waffle with a light, airy crumb, with spinach adding iron, along with khapli atta and cheese, adding indulgence. The batter also has yoghurt, which makes it a bit tangy and produces softer waffles. What makes the khapli atta spinach and cheese waffles recipe especially appealing is how striking it looks; it’s not the usual shade of brown but green, which makes it a delight to have as much as look. The recipe is also customisable, with mozzarella cheese swapped for other melting cheeses like cheddar and processed cheese, or even crumbled paneer. You can reduce the spinach and add other greens like methi and broccoli for an even healthier dish.