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A wholesome and nutritious Indian flatbread made from a blend of five different flours. These soft, fiber-rich rotis are packed with earthy flavors, making them a perfect healthy alternative to regular chapatis for any meal.
For 4 servings
In a large mixing bowl (parat), combine 1 cup of atta, jowar flour, bajra flour, ragi flour, and besan. Add the salt, ajwain, and crushed kasuri methi. Whisk everything together for about 1 minute to ensure the flours and spices are evenly distributed.
Add 1 teaspoon of ghee to the flour mixture. Rub it in with your fingertips. Begin adding warm water, a little at a time, mixing and gathering the flour to form a dough. Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until the dough is soft, smooth, and pliable. It should not be sticky or too stiff.
Cover the dough with a damp kitchen towel or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the various grains to absorb water properly, resulting in softer rotis.
After resting, knead the dough again for 1 minute. Divide it into 8 equal-sized portions and roll each portion into a smooth ball. Take one ball, flatten it between your palms, and dredge it in the remaining dry atta.
On a clean, dry surface (chakla), roll the dough ball into a thin, even circle of about 6-7 inches in diameter. Use extra dry atta for dusting as needed to prevent sticking. While you roll, heat a tawa (flat iron griddle) over medium-high heat.
Carefully place the rolled roti on the hot tawa. Cook for about 20-30 seconds until you see small bubbles appear on the surface. Flip the roti using tongs.
This recipe goes great with these complete meals
A wholesome and nutritious Indian flatbread made from a blend of five different flours. These soft, fiber-rich rotis are packed with earthy flavors, making them a perfect healthy alternative to regular chapatis for any meal.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 266.76 calories per serving with 9.06g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Cook the second side for about 45-60 seconds until light brown spots appear. Flip it again. Now, gently press the edges of the roti with a folded kitchen towel or a flat spatula to encourage it to puff up completely.
Once puffed and cooked with golden-brown spots on both sides, remove the roti from the tawa. Smear a little ghee on top. Repeat the process for all remaining dough balls, stacking the cooked rotis in a casserole or a cloth-lined container to keep them soft.
Add 1/4 cup of finely grated vegetables like carrot, beetroot, or spinach puree to the dough for extra nutrition and color.
Incorporate 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and 1 teaspoon of finely chopped cilantro into the flour mixture for a spicier version.
Add 1 tablespoon of toasted sesame seeds or flax seeds to the dough for added texture and healthy fats.
The combination of whole wheat, jowar, bajra, and ragi provides a high amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a healthy weight by providing a feeling of fullness.
The complex carbohydrates from the various grains break down slowly, ensuring a steady release of glucose into the bloodstream. This provides sustained energy and helps prevent sudden spikes in blood sugar levels.
This roti is a powerhouse of essential minerals. Ragi is rich in calcium, bajra in iron, and jowar in antioxidants. This blend contributes to better bone health, improved hemoglobin levels, and overall well-being.
Whole grains are known to be heart-healthy. The high fiber content helps in lowering bad cholesterol (LDL) levels, and the presence of minerals like magnesium supports healthy blood pressure.
This usually happens for a few reasons: the dough was too stiff, it wasn't kneaded enough, or it wasn't rested for the recommended time. Also, cooking on a tawa that isn't hot enough can dry out the roti. Ensure you use warm water and knead to a soft, pliable consistency.
Yes, it is very healthy. It's made from a blend of whole grains and millets, making it rich in dietary fiber, complex carbohydrates, protein, and essential minerals like iron and magnesium. It's a much more nutritious option than rotis made from refined flour.
One Multigrain Roti (approximately 52g) contains about 120-135 calories. The exact number can vary slightly based on the size and thickness of the roti and the amount of ghee used.
Yes, you can prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours. Let it come to room temperature for about 20-30 minutes before you start rolling the rotis.
Stack the rotis, wrap them in a clean cotton kitchen towel, and place them in an insulated container or a roti box (casserole). They will stay soft for several hours. To reheat, warm them on a tawa for a few seconds on each side.
Absolutely! You can customize the blend based on your preference. Other healthy options include oat flour, barley (jau) flour, or soybean flour. Just ensure the base is whole wheat flour (atta) for better binding and rolling.
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