5 Healthier Roti Recipes You Will Love

We all concur that no Indian meal is complete without delectable Indian bread, whether it’s roti or parantha. A typical North Indian food platter includes dal, sabzi, chawal, and roti. Roti serves as a valuable source of carbohydrates, keeping our bodies energized, and it is also rich in protein and complex carbs (fiber). These qualities make rotis not only a tasty addition but also a healthy and essential component of our diet. What if we informed you that there are ways to enhance the healthiness and nutritional value of this food even further? That’s right! Making your rotis healthier is entirely possible, and we’re about to share this secret with you. Consider replacing your regular rotis with nutritious alternatives like ragi roti, multigrain roti, oats roti, and more!

Table of Contents

• Multigrain Roti:

  • Multigrain Roti is a well-loved Indian bread crafted from a blend of whole wheat flour and various ground grains. In addition to whole wheat flour, it incorporates ragi flour, bajra flour, besan, and oats flour. This versatile atta or flour can be effortlessly prepared at home, or conveniently obtained from the market.

• Besan (Chickpea Flour) Roti:

  • A gluten-free option that is rich in protein and fiber. Internationally recognized as flatbread, Roti can be crafted using a variety of flours, including gluten-free alternatives. Besan, also known as Chickpea flour or Gram flour in India, is a traditional ingredient, and Rotis made from it are highly favored in Indian households. You can easily find this flour in any Indian grocery store, typically located in the ‘Flour’ section.

• Jowar (Sorghum) Roti:

  • High in fiber, antioxidants, and gluten-free. An essential in Indian culinary traditions, Jowar Roti is a gluten-free flatbread created from finely milled sorghum flour. Delicate and nutritious, Jowar (Sorghum) Rotis are commonly paired with curries and dals.

• Bajra (Pearl Millet) Roti:

  • It is rich in iron, magnesium, and fiber. A nutritious traditional Indian roti preparation using bajra flour or pearl millet flour. Originating from Rajasthani cuisine, it is commonly paired with dry curries or sabzi for both lunch and dinner. This roti is especially favored in regions with dry or hot climates, believed to have a cooling effect on the body while providing essential nutritional benefits.

• Ragi (Finger Millet) Roti:

  • Ragi flour, or finger millet flour, is the primary ingredient in crafting simple Ragi Roti. These flatbreads boast a high protein and calcium content and are gluten-free, alternatively recognized as Nachni Roti. Numerous studies suggest incorporating these rotis into your diet may contribute to managing blood sugar levels, cholesterol, and weight.

• Quinoa Roti:

  • Creating quinoa roti or quinoa chapati is an effortlessly nutritious recipe, serving as an excellent alternative to whole wheat chapati due to its gluten-free nature, aiding in weight loss management. The protein-rich content of quinoa makes it highly satiating, offering essential nutrients to the body. Quinoa roti holds a crucial place in our regular diet, ensuring we include them at least twice a week. Quinoa, being gluten-free and abundant in protein, is not only filling but also a source of iron, vitamins B and E, magnesium, phosphorous, potassium, calcium, and fiber.

• Sweet Potato Roti:

  • Offers a natural sweetness and is a good source of vitamins and fiber. A simple and widely embraced Indian flatbread recipe crafted from a blend of mashed sweet potato and wheat flour. Diverging from conventional paratha methods, the sweet potato puree is directly incorporated into the wheat flour dough, akin to the preparation of thepla. This recipe is perfect for packing in lunch boxes or serving as a snack, ideally accompanied by condiments such as spicy chutney or pickle.

• Oats Roti:

  • Simple to prepare with just a few essential ingredients. Won’t break or become dry; you can neatly roll them up for wraps. Crucially, they complement Indian curries and sabzis exceptionally well. An excellent option if you aim to cut down on wheat consumption in your diet. Ideal for weight loss – these rotis provide long-lasting satiety due to the protein and soluble fiber richness of oats. A single 6-inch roti is approximately 80 calories.

MULTIGRAIN 

Ingredients:

• 1 cup whole wheat flour
• 1/4 cup jowar (sorghum) flour
• 1/4 cup bajra (pearl millet) flour
• 1/4 cup ragi (finger millet) flour
• 1/4 cup besan (chickpea flour)
• Salt to taste
• Water for kneading

 Instructions:

1. In a large mixing bowl, combine all the flour and salt.
2. Gradually add water and knead the mixture into a soft, pliable dough. Ensure the dough is not too sticky or too dry.
3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
4. After resting, divide the dough into small, equal-sized portions and roll them into balls.
5. Take each ball, flatten it slightly, and roll it into a round roti using a rolling pin. Dust with a little flour to prevent sticking.
6. Heat a tawa (flat griddle) over medium heat. Once hot, place the rolled roti on it.
7. Cook each side until you see bubbles forming and then flip. Apply a little ghee or oil if desired.
8. Cook until both sides have golden brown spots.
9. Repeat the process for the remaining dough balls.

BESAN ROTI

Ingredients:

• 1 cup besan (chickpea flour)
• 1/4 cup whole wheat flour
• 1 small onion, finely chopped
• 1 green chilli, finely chopped
• 1/2 teaspoon ajwain (carom seeds)
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (optional)
• Salt to taste
• Water for kneading
• Ghee or oil for cooking

Instructions:

1. In a mixing bowl, combine besan, whole wheat flour, chopped onion, chopped green chili, ajwain, turmeric powder, red chili powder (if using), and salt.
2. Gradually add water and knead the mixture into a smooth, soft dough. The consistency should be such that you can easily roll out the rotis.
3. Divide the dough into small, equal-sized portions and roll them into balls.
4. Take each ball, flatten it slightly, and roll it into a round roti using a rolling pin—dust with a little flour to prevent sticking.
5. Heat a tawa (flat griddle) over medium heat. Once hot, place the rolled roti on it.
6. Cook each side until you see brown spots forming, and then apply a little ghee or oil. Press gently with a spatula for even cooking.
7. Cook until both sides have golden brown spots.
8. Repeat the process for the remaining dough balls.

JOWAR ROTI 

Ingredients:

• 1 cup jowar (sorghum) flour
• Water for kneading
• Salt to taste

Instructions:

1. In a mixing bowl, take the jowar flour.
2. Gradually add water and knead the flour into a smooth, pliable dough. The consistency should be soft, similar to chapati dough.
3. Add salt to the dough and knead it again to incorporate it evenly.
4. Divide the dough into small, equal-sized portions and roll them into balls.
5. Take each ball, flatten it slightly, and roll it into a round roti using a rolling pin. Dust with a little jowar flour to prevent sticking.
6. Heat a tawa (flat griddle) over medium heat. Once hot, place the rolled jowar roti on it.
7. Cook each side until you see brown spots forming. Press gently with a spatula for even cooking.
8. Cook until both sides have golden brown spots.
9. Repeat the process for the remaining dough balls.

 BAJRA:

Ingredients:

• 1 cup bajra (pearl millet) flour
• Water for kneading
• Salt to taste

Instructions:

1. In a mixing bowl, take the bajra flour.
2. Gradually add water and knead the flour into a smooth, pliable dough. The consistency should be soft, similar to chapati dough.
3. Add salt to the dough and knead it again to incorporate it evenly.
4. Divide the dough into small, equal-sized portions and roll them into balls.
5. Take each ball, flatten it slightly, and roll it into a round roti using a rolling pin—dust with a little bajra flour to prevent sticking.
6. Heat a tawa (flat griddle) over medium heat. Once hot, place the rolled bajra roti on it.
7. Cook each side until you see brown spots forming. Press gently with a spatula for even cooking.
8. Cook until both sides have golden brown spots.
9. Repeat the process for the remaining dough balls.

Ragi (Finger Millet) Roti:

Ingredients:

• 1 cup ragi (finger millet) flour
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped coriander leaves
• 1/4 cup grated carrot
• 1/4 cup finely chopped spinach (optional)
• 1 green chili, finely chopped (adjust to taste)
• Salt to taste
• Water for kneading
• Ghee or oil for cooking

Instructions:

1. In a mixing bowl, combine ragi flour, chopped onions, coriander leaves, grated carrot, chopped spinach, green chili, and salt.
2. Gradually add water and knead the ingredients into a soft, pliable dough. The consistency should be similar to chapati dough.
3. Divide the dough into small, equal-sized portions and roll them into balls.
4. Take each ball, flatten it slightly, and roll it into a round roti using a rolling pin—dust with a little ragi flour to prevent sticking.
5. Heat a tawa (flat griddle) over medium heat. Once hot, place the rolled ragi roti on it.
6. Cook each side until you see brown spots forming. Apply ghee or oil on both sides for a crisp texture.
7. Press gently with a spatula for even cooking.
8. Cook until both sides have golden brown spots.
9. Repeat the process for the remaining dough balls.

QUINOA ROTI

Ingredients:

• 1 cup quinoa flour
• 1/4 cup finely chopped onions
• 1/4 cup grated zucchini
• 1/4 cup chopped coriander leaves
• 1 green chili, finely chopped (adjust to taste)
• Salt to taste
• Water for kneading
• Ghee or oil for cooking

Instructions:

1. In a mixing bowl, combine quinoa flour, chopped onions, grated zucchini, chopped coriander leaves, green chili, and salt.
2. Gradually add water and knead the ingredients into a soft, pliable dough. The consistency should be similar to chapati dough.
3. Divide the dough into small, equal-sized portions and roll them into balls.
4. Take each ball, flatten it slightly, and roll it into a round roti using a rolling pin. Dust with a little quinoa flour to prevent sticking.
5. Heat a tawa (flat griddle) over medium heat. Once hot, place the rolled quinoa roti on it.
6. Cook each side until you see brown spots forming. Apply ghee or oil on both sides for a crisp texture.
7. Press gently with a spatula for even cooking.
8. Cook until both sides have golden brown spots.
9. Repeat the process for the remaining dough balls.

SWEET POTATO ROTI

Ingredients:

• 1 cup sweet potato, boiled and mashed
• 1 cup whole wheat flour
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• Salt to taste
• Water for kneading
• Ghee or oil for cooking

Instructions:

1. In a large mixing bowl, combine the boiled and mashed sweet potato with whole wheat flour.
2. Add cumin powder, coriander powder, turmeric powder, and salt to the mixture.
3. Gradually add water and knead the ingredients into a soft, smooth dough. Adjust water or flour as needed.
4. Divide the dough into small, equal-sized portions and roll them into balls.
5. Take each ball, flatten it slightly, and roll it into a round roti using a rolling pin. Dust with a little flour to prevent sticking.
6. Heat a tawa (flat griddle) over medium heat. Once hot, place the rolled sweet potato roti on it.
7. Cook each side until you see brown spots forming. Apply ghee or oil on both sides for a delicious flavor.
8. Press gently with a spatula for even cooking.
9. Cook until both sides have golden brown spots.
10. Repeat the process for the remaining dough balls.

OATS ROTI

Ingredients:

• 1 cup rolled oats
• 1 cup whole wheat flour
• 1/2 cup plain yogurt
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• Salt to taste
• Water for kneading
• Ghee or oil for cooking

 H3: Instructions:

1. In a blender or food processor, grind the rolled oats into a fine powder.
2. Combine the oat flour with whole wheat flour in a large mixing bowl.
3. Add cumin powder, coriander powder, turmeric powder, and salt to the mixture.
4. Mix in plain yogurt to form a crumbly texture.
5. Gradually add water and knead the ingredients into a soft, smooth dough. Adjust water or flour as needed.
6. Divide the dough into small, equal-sized portions and roll them into balls.
7. Take each ball, flatten it slightly, and roll it into a round roti using a rolling pin—dust with a little flour to prevent sticking.
8. Heat a tawa (flat griddle) over medium heat. Once hot, place the rolled oats roti on it.
9. Cook each side until you see brown spots forming. Apply ghee or oil on both sides for a delicious flavor.
10. Press gently with a spatula for even cooking.
11. Cook until both sides have golden brown spots.
12. Repeat the process for the remaining dough balls.

What To Eat With Roti or Chapati

There are so many healthy side dishes that you can pair up with your healthy rotis but we will only talk about a couple here.

Beetroot Raita, a South Indian-style dish with partially cooked beetroot and thick curd, is a wholesome, health-conscious choice. Enhanced with aromatic tempering and curry leaves, it offers a visually appealing pink hue and a delightful taste, even for those not fond of beetroots.

Panchmel Subzi, a Rajasthani vegetarian curry, combines five vegetables traditionally two types of green beans, brinjal, cucumber, and capsicum but you can use any vegetable you like. The best part you can make this dish easily at home with minimal spices. Tempering oil with Shahi Jeera, and adding finely chopped ginger and garlic intensify the flavour. Rich in veggies, it achieves a creamy texture without dairy cream, by using cashew or almond cream for a delicious, creamy gravy.

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