FAQs'

1.What is khapli wheat ?

Ans: Khapli wheat, also known as Emmer wheat, is a popular wheat variety in India. It has very less gluten content and is thus easily digestible. It is also a healthy alternative for those with gluten sensitivity and celiac disease.

2. Is Khapli wheat good to taste ?

Ans: Yes! Khapli wheat flour is prepared from natural stone grinding techniques, and thus, it has a strong nutty flavour that transcends the dish as well. The wheat also has a fibrous texture and gives a satiating flavour.

3. Where is Khapli wheat grown ?

Ans: The Khapli wheat is grown in Balaghat, the rural region of Madhya Pradesh, by traditional farmers. The rich alluvial soil and favourable climate in Balaghat give a healthy yield of Khapli wheat every time. 

4. What are the health benefits of Khapli wheat ?

Ans: As kapli wheat has a very low glycemic index, it is recommended for diabetic patients. The natural curative properties of chapli wheat make it an ideal choice for those with cardiovascular diseases. It helps in digestion, gives higher satiety value and keeps full for a long time and helps in healthy metabolism. 

5. What are the nutritional values of Khapli wheat flour ?

Ans: Many doctors suggest khapli wheat as a substitute for regular wheat for its immense nutritional benefits. The wheat variety is rich in protein and fibre and is low in gluten. It also contains folic acid, zinc, iron and magnesium. 

Do you know ?

Emmer wheat is grown naturally using an indigenous variety of seeds by the native farmers of Balaghat, Madhya Pradesh. Apka Kisan procures the wheat from farmers who grow the wheat through traditional methods. The farmers work all day to produce organic and chemical-free wheat. They use only natural and organic fertilizers such as Cow dung, dashaparni arks and jeevamrut to kill the pests, rather than using chemical fertilizers. 

The wheat is grown full-term for about five months, and the fully grown wheat grains are sun-dried and separated from their husks through traditional willowing techniques. The wheat is then stone ground finely by the women's self-help groups from the rural areas of Balaghat.

As the RPM of the stone chakki is very low, the heat generated in the flour grinding process is very minimal. Thus' Khapli wheat flour is rich in nutrients and is ideal for everyday consumption. The rotis and chapattis made from this flour are tasty and extremely soft. The wheat flour is then packed in hygienic bags before they are dispatched to the consumers.