The majority of Indian meals include roti or chapati. This wheat flour-based Indian flatbread pairs well with a variety of foods and is regarded as a staple in our diets. Roti is rich in fibre, vitamins, and minerals as well as carbohydrates. It is renowned for a wide range of health benefits, including lowering cholesterol levels, promoting healthy digestion, and providing plenty of energy.
However, choosing the right wheat is crucial. One is spoiled for choice because there are so many different types of wheat flour available in the market. Wheat varieties grown in various places have varying textures, flavours, and advantages. Here is a list of the several types of wheat that India has to offer.
1. Lokwan Wheat
Compared to other types, these wheat grains are harder. In parts of Madhya Pradesh, Southern Gujarat, Rajasthan, and Maharashtra, lokwan is extensively grown. Because it contains more gluten, it is simpler to roll out larger, thinner chapatis. Making puranpolis and stuffed or plain parathas with it is highly recommended.
2. Malavraj Wheat
The grains resemble Lokwan wheat grains in appearance, and the flour is frequently combined with the same. The central regions of the nation, which include Madhya Pradesh, Gujarat, Punjab, Rajasthan, and Maharashtra, are where malavraj wheat is farmed. This type is strong in fibre content and has a good nutritional value. This wheat is the foundation of the widely consumed pasta and noodles. Semolina is flour made from the coarse grains of Malavraj wheat.
3. Bhalia Wheat
These grains often referred to as Daudkhani wheat, are mostly grown in Gujarat's Bhal region. The protein content and flavour of the wheat are both slightly higher. Because it contains more gluten and beta-carotene, it has a lower chance of developing cancer, heart disease, and cognitive impairments.
4. Khapli Wheat
In Karnataka, southern Maharashtra, coastal Gujarat, some of Tamil Nadu, and Andhra Pradesh, it is traditionally grown on a small basis. Khapli wheat, which is sometimes referred to as Emmer or Samba, has a low glycaemic index (GI), making it the perfect food for diabetics to eat. Because wheat has a low GI, its glucose content releases gradually and steadily to help the body's blood sugar levels stay stable. Foods with a higher GI release glucose more quickly, which causes sugar levels to surge. As a result, dietitians frequently advise diabetic patients to consume Khapli wheat. Although the roti prepared with this wheat flour is not as appetising as roti made with regular atta, it aids in the management of diabetes.
5. Sihore Wheat
This delicate, golden grain has long been well-known all across the world. It is the most premium variety of wheat available in India and is mostly grown in Madhya Pradesh. It works best for creating chapatis and phulkas because they come out softer, tastier, and healthier as a result. It is fortified with vitamins B and E and other necessary elements. Additionally, this flour regulates digestive functions.
