Khapli & Bajra Flour Blend

Higher fibre grains for digestive wellness

Why this blend works

Bajra is one of India’s most nourishing grains—naturally high in fibre and iron, and traditionally eaten to stay full longer. The problem with pure bajra is density: it’s heavy, grainy, and hard to use daily. Khapli balances this by lightening the texture, adding plant protein, and making bajra’s dense fibre easier to digest. You get sustained energy and fullness without heaviness.

How you should use this

Use like regular atta with slightly more resting time. Mix 1 cup flour with ¾ cup water, knead for 2–3 minutes, rest 15–20 minutes, then roll and cook on a hot tawa for about 2 minutes per side. Dough will feel firmer—that’s normal.

Ingredients

Khapli (Emmer) Wheat
Bajra (Pearl Millet)

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

Taste

Earthy and slightly sweet, more pronounced than khapli alone. First-time users often describe it as “substantial” and “grounding.”

Who it’s for

Those who enjoy fuller meals and prefer fibre-rich grains in everyday cooking.

Use it for

Daily rotis, parathas, thicker flatbreads. Best suited for hearty meals. Not ideal for cakes or light pastries due to its density.