Roti, Kapda aur Makaan – the iconic Indian movie placed the need for roti above all other needs in life. In a country like India, where roti is almost symbolic to food, it is a tall task to ask people to replace their wheat flour with anything else. But it is also important to do what is good for your health. And with the scientific explanations and reasonings that we have readily available, changes are inevitable. Although this is not to say that wheat or atta is the ingredient that is responsible for weight gain or bad health, because fitness is dependant on more than just one dish that we eat – it is a part of our lifestyle, but healthier replacements of atta are available in the market and it is advisable to look at them.
So, let us look at some close replacements for wheat flour that would not only be better for our health, they also taste similar, so that the familiarity of your beloved roti is not lost.
Buckwheat Flour
Buckwheat flour is called "kuttu ka atta" in hindi. It is not off-white like atta and is brown in color. It has a nutty and rustic flavor and is used to prepare prasad and dishes for vrat during holy rituals in India. Kuttu ka atta can be a great alternative for people who are advised against eating gluten. They contain most of the nutrients like protein, fiber and anti-oxidants along with essential vitamins and minerals like iron, folate, magnesium, zinc and manganese.
Jowar Flour
Jowar flour has a light color and texture, just like wheat. But unlike the latter, it has a mildly sweet flavor and is naturally gluten-free. It lacks the elasticity of wheat flour, but when combined and used with other gluten-free flour, it can be used to make a diverse range of dishes.
Jowar flour is common in rural Indian households. It is a great flour to add to your diet because it is the kind of ingredient that makes you feel active and satiated, instead of feeling lazy and over-stuffed.
Jowar roti in the making | Unsplash
Bajra, commonly known as pearl millet, is the most widely grown type of millet in India. The bajra grains are dried and milled into flour and they turn greyish in colour. The flour has a nutty flavor, which is pretty unique to Bajra. “Bajra Roti”, made with this flour is a thick bread that you eat with liquid stews. It is actually pretty popular in the northern and western regions of the country.
It is a flour that is specially made in the winter season, since bajra is a naturally heat-producing ingredient. Bajra is often referred to as a poor man's staple food, as it's cheaper to buy than other flours and makes you feel fuller for a long time.
These flours are all alternatives that are already used by several people and they are extremely nutritious and good for health. Eating chapatis made of atta is a habit but breaking out of some habits is necessary too. Include these flour options in your diet and feel healthier and fitter.
