Looking to make healthy Multigrain Roti? Here are a few tips and tricks on how to make perfect Multigrain Roti at home. Pair it with any Indian curry or Dal for a hearty meal. Here is how to make Multigrain Roti at home.
Roti, chapati or phulka is a key staple in all Indian households. Generally made with Wheat flour (atta), we have been eating it since childhood. Served on the meal table with any of the Indian dals & curries, it is a must have specially for home cooked meals.
As kids, we had roti topped with desi ghee or sometimes rolled along with some dry vegetables. I also remember many a times when my mom mixed various other grains like chana and maize in our regular atta to bring out different flavours and nutrients in the roti.
I also remember tagging along with my dad to get some of these grains ground into our flour (atta) at our nearby atta chakki (milling store). In current times however, I hardly spot or go to a milling store, specially in the metros.
Even if they still operate, most of us are short of time to get the nutrition of these grains included in our atta. Recently I tried Aashirvaad Multigrain Atta and enjoyed the same old flavour and nutritional blend in my multigrain roti after a long time.
Aashirvaad Atta, one of India’s most trusted atta brands in the country has combined the goodness of six different grains like wheat, soya, channa, oat, maize & psyllium husk providing an added advantage and a wonderful flavour over regular atta.
The extra fiber in the multigrain atta makes the food easier to digest making it heart healthy. The extra protein in the atta helps build strength, vitamins build immunity and the extra fiber aids digestion.
Leveraging its institutional strength of finest wheat sourcing with proven and repeatable traditional methods of “chakki-grinding” makes sure we get the same uncompromising taste in each and every roti. I absolutely loved the taste and the added nourishment is a perfect winner for my meal table.
Here is a simple recipe of multigrain roti, chapati or phulka. Pair it with any Curry or Dal of your choice and have a lovely meal.
How to make your own Multigrain Flour?
Mix all the flour together and use as required
- Whole Wheat Flour – 2 kg
- Ragi Flour – 200 g
- Bajra Flour – 200 g
- Besan – 200 g
- Oats flour – 200 g
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Multigrain Roti Recipe
Looking to make healthy Multigrain Roti? Here are a few tips and tricks on how to make perfect Multigrain Roti at home. Pair it with any Indian curry or Dal for a hearty meal.
- 2 cups Multigrain Atta You can use a mix of Millet flour, whole wheat flour and Oats flour if readymade Multigrain atta is not available
- Water to knead the dough
Take Multigrain atta in a bowl.
Add water and knead to make a soft dough.
Knead the dough for 2-3 minutes until it is smooth.
Cover the dough and keep it aside to rest for 10 minutes.
Make small lemon sized from the dough.
Heat a griddle.
Dust and roll the dough balls with very gentle hand to make a 5-6 inch circle.
The roti should be thinner from the sides than the centre.
Transfer the roti on the hot griddle.
Once brown spots appear on the lower surface, flip the roti.
Cook until brown spots appear on the other sides as well.
Hold the roti with a tong and fluff it over the direct flame.
Smear ghee on top and serve hot.
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