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Rotis are cooked in almost every Indian home. Most people make them with regular wheat flour. But sometimes, you may want to use other grains too. That is where multigrain flour becomes useful. It includes more than one type of grain. You will often find a mix of wheat, jowar, bajra, ragi, chana, and barley in a good multigrain flour. These grains add texture and make the rotis slightly more dense. They also keep you full for longer. Many people prefer them for lunch or dinner when they want something wholesome. The flavour is also deeper compared to regular wheat roti. These rotis go well with sabzis, dals, and even curd.
You can make different types of multigrain rotis at home. Some people add extra spices. Some add fresh ingredients like methi or beetroot. These changes do not take much time. You just mix the flour with a few things and cook them on a regular tawa. These recipes are suitable for busy mornings or quiet dinners. They are simple, flexible, and work well with most Indian meals. Here are five ideas to get started.
1. Simple Multigrain Roti With Ghee And Jeera
This version is plain but still very tasty. Take your regular multigrain flour. Add salt, a pinch of turmeric, and a teaspoon of cumin seeds. Mix it with water and knead it well. Let it rest for 10 minutes. Roll it out into rotis and cook it on the tawa. Once done, spread a little ghee on top. The jeera gives it a warm, toasty taste. This goes very well with plain dal or curd. You can also pack it for tiffin.
2. Methi Multigrain Roti
For this one, use fresh methi leaves if you have them. Wash and chop the methi finely. Add it to the flour with salt, red chilli powder, and a spoon of ajwain. Mix with water and knead the dough. You will notice a nice green colour from the methi. Roll into flat rotis and cook on the tawa. The methi adds a slightly bitter and earthy flavour. It pairs nicely with aloo sabzi or even plain curd. This is also good during colder weather.
3. Carrot And Coriander Multigrain Roti
This roti includes some grated carrot and chopped dhania. Take the flour and add salt, a little haldi, some green chillies, and the carrot with coriander. Mix everything and knead it into soft dough. The carrot makes the rotis a little soft, and the coriander adds freshness. These rotis look bright and colourful. They work well for breakfast with pickle or curd. You can also serve them with light sabzis like lauki or turai.
4. Spicy Masala Multigrain Roti
This one is for days when you want something spiced up. Mix the multigrain flour with red chilli powder, garam masala, dhania powder, salt, and kasuri methi. Add a few spoons of curd while kneading the dough. This makes the roti a little softer and adds a slight tang. Cook on a hot tawa and press it lightly for even cooking. These rotis taste good on their own or with a plain bowl of curd. They are also great for travel meals.
5. Beetroot Multigrain Roti
Beetroot adds a nice colour and light sweetness to the roti. Grate one small beetroot and squeeze out some of the water. Add it to the flour along with salt, cumin powder, and green chillies. Mix and knead with water as needed. The dough will turn pinkish-red. Cook on the tawa as usual. These rotis look beautiful and can be served to guests. They taste best with mild sabzis like paneer bhurji or ridge gourd.
Multigrain rotis can be made in many ways. You can add what you have at home and adjust it to your own taste. These recipes are easy to follow and work for everyday Indian meals. Try one each week to keep your meals fresh and different.
