Khapli & Amaranth Flour Blend

High-fibre ancient grains for nourishment and strength

Why this blend works

Amaranth (rajgira) is an unusually nutrient-dense ancient grain—naturally rich in protein, iron, calcium, and magnesium. On its own, it can feel dense and unfamiliar in everyday cooking. Khapli balances the flavour and texture, improves digestibility, and contributes magnesium that supports iron absorption. Together, they deliver strength-focused nutrition in a flour that stays light, familiar, and easy to use daily.

How you should use this

Use like regular atta. Mix 1 cup flour with about ¾ cup water, knead for 2–3 minutes, rest for 15 minutes, then roll and cook on a hot tawa for 1–2 minutes per side. Dough holds together well and cooks evenly.

Ingredients

Khapli (Emmer) Wheat
Rajgira / Amaranth

No added sugars, preservatives or additives. Contains only naturally occurring sugars from whole grains.

Taste

Mildly nutty with a gentle earthy note. More flavourful than white flour, without bitterness or heaviness. Familiar enough for everyday rotis.

Who it’s for

People looking to include rajgira in daily meals without changing roti habits.

Use it for

Daily rotis, chapatis, parathas, and everyday breads. For baking (cakes or pastries), add slightly more liquid than white flour due to higher fibre.