Khapli wheat changes focaccia in a way that's worth setting expectations for upfront, as this bread is already known for its wildly jiggly and wet-look, almost batter-like dough even with bread flour, and khapli atta, which is a lower-gluten ancient emmer wheat, pushes that further, so the finished loaf comes out with a denser, wholegrain-style crumb rather than the huge, glossy air holes a bread-flour focaccia is famous for. That's not a flaw so much as a different bread; the olive-oil-soaked crust and herb topping that make focaccia what it is stay the same. The biggest adjustment when making this bread with khapli Aashirvaad Chakki Khapli Atta is water. Where the usual focaccia recipe calls for a full 2 cups against 5 cups of flour, khapli atta is better started with slightly less, closer to 1¾ cups, added back gradually if the dough looks too dry, since khapli atta's lower gluten means it holds with less structural support and can turn soupy rather than just sticky if over-hydrated. Using a gentle stretch-and-fold technique, a few minutes of folding, a short rest, repeated three or four times, instead of a long continuous knead, suits khapli atta better. The windowpane test, which checks dough readiness by stretching a piece thin enough to see light through it, is unreliable with khapli wheat dough for the same reason it is in other yeasted khapli bakes: the dough will tear before it turns translucent. The poke test is the better gauge here. Do that by pressing a finger into the dough, and a slow rebound means it's ready to rise. Everything from thereon, the dough stays faithful to the usual method.

Accordion potatoes are visually appealing as well as a delicious snack for those who really love their potato recipes. They are a great alternative to fries and even potato wedges, known for their signature fan-like cuts and ultra-crispy texture. Popularised through viral food videos, especially on social media platforms like Instagram, they stand out because the slicing technique creates multiple ridges that crisp well. This increased surface area allows heat and oil to reach more edges, yielding a crunchy exterior while the inside stays soft and smooth. The technique is also what defines accordion potatoes. As seen across recipes, chopsticks or skewers are used as guards to prevent cutting the potatoes all the way through, helping achieve that layered structure. Once cut, washing or soaking the potatoes removes excess starch, which improves crispiness – a tip widely recommended by professional chefs. This recipe adds cornflour to the mix. This gives the accordion potatoes an extra coating that makes them more crunchy after frying. If you are looking for a lighter fare, air frying is a great option, and also healthier –– cook at around 180-200°C, flipping midway, for evenly crisp layers with less oil. Baking also works well with this recipe. To bake, place the potatoes on a lined tray, brush generously with oil, and bake at high heat (around 200°C) until golden and crisp. Most potato recipes often stress spacing the slices slightly and ensuring the potatoes are dry before cooking.