Khapli wheat: what it is, what it isn't, and how to cook it
Khapli wheat — also spelled khapali, known in English as emmer wheat and
botanically as Triticum dicoccum — is an ancient grain grown in pockets of
Maharashtra. Milled, it is sold as khapli atta or khapli wheat flour; it is
khapli gehun in Hindi and खपली गहू in Marathi. All the same grain.
Emmer is a different species, not a variety of modern wheat
Khapli atta and blood sugar — what can honestly be said
How to knead khapli atta so your rotis don't crumble
Where khapli wheat grows in Maharashtra
Common questions
- Is khapli wheat the same as khapali wheat?
- Yes — khapli and khapali are two spellings of the same grain, also sold as emmer wheat (Triticum dicoccum), khapli gehun in Hindi and खपली गहू in Marathi.
- Is khapli wheat a variety of normal wheat?
- No. Emmer is a separate species from modern bread wheat. Modern wheat is hexaploid; emmer is tetraploid, which is why it behaves differently in the kitchen.
- Why does my khapli roti crumble?
- Khapli has less and weaker gluten. Use warmer water, knead longer, and rest the dough 20–30 minutes before rolling.
- Is khapli atta suitable for people with diabetes?
- It is higher in fibre than refined flour, but it is still wheat and still a carbohydrate. It is not a treatment and does not replace medical advice.
- What is the difference between khapli wheat and khapli atta?
- Khapli wheat is the whole grain; khapli atta is that grain milled into flour.
- Where is khapli wheat grown in Maharashtra?
- In pockets of Ahilyanagar, Pune, Solapur and Marathwada, as a rabi crop harvested around February and March.
- Do you deliver khapli wheat in Pune?
- Yes — across Pune and Pimpri-Chinchwad, direct from farms near Shirdi.
Delivery areas in Pune & Pimpri-Chinchwad