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Roti, a whole wheat flatbread, plays a key role in Indian meals—be it breakfast, lunch, or dinner. It holds a significant place in the Indian thali, standing alongside pulses, vegetables, meat, and rice. This simple flatbread has been a staple dish for many centuries in Indian kitchens and in the country's culinary culture.
Roti is usually made from whole wheat flour, water, and a pinch of salt. Its preparation involves kneading the dough, followed by rolling it into thin, circular shapes before cooking on a hot griddle or open flame. Besides, wheat roti is packed with essential nutrients. It is rich in dietary fibre, aiding in digestion and promoting a feeling of fullness. The inclusion of essential minerals like iron, magnesium, and phosphorus enhances its nutritional profile, supporting various bodily functions such as oxygen transport, bone health, and energy metabolism. Furthermore, wheat roti is relatively low in fat and cholesterol, making it a heart-friendly option.
However, in modern days, we have access to a range of several other alternatives apart from wheat. In this article, we’ll take a look at the alternatives that are nutritious and elevate your overall dining experience.
Bajra Roti
This roti is made of bajra or pearl millet flour. Bajra is gluten-free and rich in dietary fibre, aiding digestion and promoting a sense of fullness. This makes for a suitable option for those who have gluten intolerance, and the flatbread pairs beautifully with dal, meat gravies, and vegetable dishes.
Jowar Roti
This Indian flatbread is crafted from jowar or sorghum flour. This gluten-free alternative to wheat-based rotis has gained popularity for its unique nutritional benefits. Jowar is a powerhouse of nutrition, contributing to overall well-being. The distinctive nutty flavour of jowar adds character to the roti, making it a flavourful complement to various dishes.
Ragi Roti
Ragi roti is crafted from ragi or finger millet. Renowned for its exceptional nutritional profile, ragi brings a unique set of health benefits to this traditional dish. Ragi roti's distinct earthy flavour pairs well with a variety of accompaniments like coconut and peanut chutney, mixed vegetable korma, etc., making it a nutritious and flavourful addition to South Indian cuisine.
Lauki Roti
This unique variation introduces the subtle and mild flavour of lauki into the roti, enhancing both taste and nutritional value. Bottle gourd is low in calories and rich in water content. The lauki's natural sweetness blends seamlessly with the wheat flour, creating a delightful balance of flavours in the roti. It is made by grating lauki and draining the water. The dough is kneaded by using lauki water instead of the normal water. It retains the lauki’s nutrition in the roti. It can often be served with pickles, yoghurt, and curry.
Oats Roti
This roti variation introduces a toasty texture to the flatbread. The preparation involves blending oats and whole wheat flour into a dough, shaping it into flat discs, and cooking them on a hot griddle. Oats roti offers a subtle nutty flavour and pairs well with a variety of accompaniments like pickle, yogurt or curry, making it a versatile addition to the diet.
