Two Brothers India Farms

Khapli Wheat Atta, Stone Ground

₹225.00(₹0.22 per gram)

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Size 1kg 2kg 5kg

Single ingredientStonegroundZero additivesUnbleachedAncient grainLab tested

Lab Test Review

15.3g protein
10.7g fibre
Lab-verified numbers

Clean

Lab tested for all parameters.

Reviewed by PurePicked

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Khapli Wheat Atta is a single-ingredient stoneground flour milled from Khapli (Emmer Long) wheat, Triticum dicoccum, an ancient heirloom grain variety. Two Brothers India Farms stone-grinds the whole grain — bran, germ, and endosperm intact — with no added fillers or preservatives declared on the label. The flour carries a naturally lower gluten density than modern hybrid wheat, though it is not gluten-free and is unsuitable for celiac disease.

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₹225.00

Why We Like It

Genuinely one ingredient — Khapli wheat, nothing else.
The stoneground processing claim checks out, and the nutrition figures are lab-verified rather than just printed on a bag.
15.3 g protein and 10.7 g fibre per 100 g, from the grain itself.

Ingredients

Khapli (Emmer Long) Wheat (100%)

Single ingredient

Ancient/heirloom wheat variety (Triticum dicoccum). No other ingredients, additives, or processing aids declared on the pack.

Nutrition factsPer 100g

Energy kcal: 379.47 kcal
Protein g: 15.3 g
Carbohydrate g: 73 g
Total sugars g: 2.52 g
Added sugars g: 0 g
Dietary fibre g: 10.74 g
Total fat g: 2.71 g
Saturated fat g: 0.3 g
Trans fat g: 0 g
Cholesterol mg: Not declared
Salt g: 0.02 g

Two Brothers Khapli Wheat Atta versus other attas

What to compare	Purepicked	Regular atta
Ingredient list	100% Khapli (Emmer) wheat — single ingredient	Usually 100% modern hybrid wheat; may include dough conditioners or bleaching agents
Processing	Stoneground, cold-milled — bran and germ retained	Often roller-milled; bran and germ stripped for shelf life
Protein (per 100g)	15.3 g	Typically 10–12 g in refined atta
Dietary fibre (per 100g)	10.74 g	Typically 3–5 g in refined atta
Lab verification	Heavy metals + microbiology tested, reports on file	Rarely published by mainstream brands

Is It For You?

Good for

Everyday roti, paratha, or flatbread for households wanting a nutrient-denser, lower-gluten wheat option

Fibre- or protein-focused diets (with medical guidance if diabetic)

Buyers who want lab-verified heavy-metal and microbiological safety data, not just brand claims

Avoid if

Celiac disease or severe gluten intolerance — this is wheat, not gluten-free

Buyers expecting a 1:1 texture match with refined atta — denser, needs more water, chewier roti

How to use

Use like regular atta for roti, paratha, or any flatbread

Needs slightly more water than refined atta and rolls a bit denser — rest the dough 10–15 minutes before rolling

Store in an airtight container once opened; whole-grain flour turns rancid faster than refined flour because the germ retains natural oils

What to look for in Atta?

Maida is the cheapest filler in any atta. If it appears on the ingredient list at all, part of what you are paying for is refined flour.

Stone-ground (chakki) flour keeps the germ and bran. Roller-milled flour usually does not. The pack should say which.

Unbleached flour is off-white and slightly uneven. A bright, uniform white usually means bleaching or heavy refining.

Whole flours go rancid faster because the germ is still in there. Buy a size you will finish in a couple of months.