Thursday, June 25, 2009

Super Healthy Multigrain Roti / Chapati (Indian Flat Bread)

My grandma passed across this recipe to me, I tried it once, and looking at the health benefits,ever since I make all the roti, paratha, thepla, etc using this flour...This multigrain roti is very nutritious, and very good to have a control your weight as well as its not mere carbohydrates... I always bring 2 lbs bags of all the flours mix it well with these powdered sesame & ajwain (Carom) seeds, goes in an airtight container right in my refrigerator, stays good for months.. Adding ajwain & sesame seeds are effective remedy of disease like paralysis, weakness of limbs, pain in chest, liver disease, hiccup,dyspepsia, and malfunctioning of kidney.
Nutritional Contents:

Whole Wheat Flour: Whole wheat flour has good amouts of Protein, Fiber, Iron, B vitamins, Thiamin, Niacin, Magnesium, Phosphorus, Zinc.

Millet Flour: The natural alkalinity of millet flour makes it easily digestible, so it is very beneficial for people with ulcers and digestive problems. It is also believed
to be one of the least allergenic varieties of flour.

Sorghum Flour: Nutritionally, sorghum flour is similar to corn flour, but it has a higher concentration of protein. It is gluten-free so it is an excellent choice for people who are gluten intolerant.

Soy Flour: Flour ground from soybeans is very high in protein and low in carbohydrates. It can be added to wheat flour when making baked goods to boost the protein level.

Preparation time: 10 mins
Cooking time: 15-20 mins
Yields approx. 12-14 Roti s


1 C Whole Wheat flour
1/4 C Millet Flour
1/3 C Moong Flour
1/4 C Sorghum Flour
1 Tbsp Soyabean Flour
1 Tbsp sesame seeds (made into powder)
2 tsp Ajwain seeds (made into powder)
1 tsp Methi seeds (made into powder)
1/4 tsp salt Lukewarm water (Use as needed to make semi-soft dough)
5 tsp melted ghee (clear butter)
1/2 cup whole-wheat flour for rolling ( use more as needed)


1. Mix flours, salt and water together to make a semi-soft dough (towards stiff becos adding millet flour will automatically make dough softer so avoid adding more water)
2. Knead the dough on a lightly greased surface to make the dough smooth and pliable.
3. Set the dough aside and cover or atleast 10-15 mins
4. Divide the dough into 12 equal parts.
5. Make smooth ball and press flat between your palms. Take 1 ball; press it in dry flour from both sides.
6. Roll in to a 6-inch circle. If the dough sticks to the rolling pin or rolling surface, lightly dust the roti with dry flour.
7. Heat the iron/nonstick skillet on medium high heat. & place the roti over skillet.
8. Let it cook for about 30 secs, once you see the roti has started puffing, flip it on the other side and let it cook.
9. Flip again after a few seconds, now with a flat spatula and press lightly on the puffed parts of the roti. This will help the roti puff.
10. The roti should have light golden-brown spots on both sides.
11. Butter the roti, and store it in a container with a paper towel, which will keep the rotis soft.
Goes best with Moong Dal With Spinach OR any dal/vegetable of your choice.
Event Participation:
My legume love affair twelfth helping event hosted by Annarasa.


Prathibha said...

Super duper healthy..I do add soy flour to my regular atta for rotis..

Home Cooked Oriya Food said...

Yummy! Rotis look perfect...

chakhlere said...

wow!! What amazingly healthy recipe!!

Gita said...

Wow...they are super healthy and perfect rotis :)

Parita said...

Thats fantastic recipe for healthy rotis!!

Kalaivani said...

WOW.. what a healthy Rotis?I never used millet and sorghum flour to make rotis.Will try it.

Vidya said...

Wow. super healthy. Rotis look super soft and yummy.

Ann said...

Wow.rotis looks just perfectly cooke dand I love the Multi grain idea sounds totally healthy.

ARUNA said...

that's a nice click and healthy rotis ofcourse!!!

Poornima Nair said...

Thats definitely very healthy...looks so soft and yumm.

kittymatti said...

this looks so good muskaan and sadhana.. I would love to grab it.. they look perfect!! great job!

Pavithra said...

Yah thats so so healthy... rotis are looking soft too.. never used this combo either use this or that..altogether super healthy must try this

Ashwini said...

chappathi loooks so soft..

How much water do u add get soft chappathi? can u tell the ratio?
Coz mine get harder sometimes..

Thanks in advance

Nazarina A said...

This is an amazing mix of flours and an inspiration for me to try it!

Pooja said...

Wow healthy n delicious Chapatis! Never made a multigrain one!

Yasmeen said...

Multigrains are always the best,beautifully stacked :)

sangeeta said...

healthy n nice...i get this mixed flour made to order but never tried methi in it.......methi is very good for so many things n i eat haldi methi sonth powder daily in the can see that on my ayurveda blog.

Lisa said...

If it wasn't so hot and humid, I'd make these right away!

Trupti said...

multigrain chapati looks delicious & healthy too

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Mangala Bhat said...

wow! new recipe to me dear Thanks for this healthy recipe

Superchef said...

thats super healthy..i sometimes add some soy flour to the atta and thats all. This looks like a good mix!

Kalai said...

What an amazingly soft and healthy roti! Will surely try this! :)

Preeti Singh said...

Heyyy I also use to make it in India...but not here :( .... super healthy and soft looking roties..

Varunavi said...

Healthy roti,will try for the kids :)

Priya said...

Omg, wat a fantastic and healthy flat breads yaa!

A2Z Vegetarian Cuisine said...

Thanks Everyone for your healthy comments..

Ashwini, This is approx. 2 cups of mixed flour & I added a little more than 3/4 cup of water + some oil, while kneading the dough. I use Sujata / Pilsbury Whole Wheat Flour, & choosing the right flour makes all the difference, as I have tried other varieties too..and then selected these for everyday roti/phulka/paratha etc comes out very well.

Sangeeta, I consume methi,soonth & turmeric powder on an empty stomach everymorning tooo..

iRaw said...

These look perfect! I've been playing with the thought of making flat bread but don't know how to make it gluten free - I can use millet flour. Do you think it would come out ok if I substituted rice flour for the whole wheat?

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