7 Types Of Healthy Flour Alternatives For Wheat Roti

Wheat rotis have been a part and parcel of Indian food tradition since time immemorial. They are an important part of the meal, without which a balanced diet is deemed incomplete. With light undertones of sweetness and the right kind of fluffiness, the wheat rotis are a perfect companion to vegetables, deals, and curries. Wheat should normally be avoided by people who have gluten energy as it triggers allergies. If you are someone who is gluten intolerant or just want to experiment with different types of flour, the below-given wheat roti alternatives are just for you.

Oats Roti

All you need to do is knead the dough using oats and water. Now take small dumplings of the dough and roll into chapatis. The chapatis might have uneven edges because of the coarseness of the grain but will taste well. You can also add chopped coriander, green chilies, and onions in the dough for added taste.

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Besan Roti

Also known as chickpea, besan makes for amazing cheelas. The same flour can also be used to prepare rotis as well. Just knead the dough in the same way you knead wheat flour. Made from 100% pure chana dal, besan is also known as Bengal gram flour. Besan rotis look very similar to wheat rotis but are heavier than them. After eating besan rotis you will feel full for long which is helpful in preventing hunger pangs.

Ragi Roti

Ragi or millet is a coarse grain that is reddish-brown in colour. Ragi is rich in calcium, protein, and iron which provides you with the essential ingredients. Ragi chapatis have a nutty aroma and might be a bit bland in taste. You can add salt, coriander, ajwain, or jeera during the kneading process in order to improve its taste.

Makki Ki Roti

Makki ki roti and sarso ka saag is one of the best possible combinations one can savour in winters. With its roots originally in Punjab, it is now prepared across India. Make sure you add salt and ajwain while kneading the dough as it instantly elevates the taste. With a bright yellow colour and goodness of nutrients, makki ki roti is a must-have during winters. Makki ka atta is widely used in the preparation of Mexican dishes like nachos, tortillas, and tacos.

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Bajra Roti

Bajra flour or millet flour is a brown-grey coloured grain that has a distinct nutty flavour. Bajra is a good source of magnesium, zinc, iron, and calcium, which makes it a very healthy alternative of wheat. The flour is usually used to make dalia and roti in winters. You can mix bajra with other flours if you find it too coarse or bland.

Jowar Roti

Jowar atta or millet flour is a low calorie, protein-rich alternative for all those who need to avoid wheat. It is a very popular grain especially in Maharashtra and Gujarat and is used to prepare several local delicacies. Roti made from jowar flour turns out to be soft, light, and delicious. It is a bit difficult to roll jowar atta into flat rotis initially. You can take the help of two plastic sheets and roll the atta between them. This will help you get roll round chapatis in a hassle-free manner.

Kuttu Roti

Kuttu ka atta is famous for usage during Navratri. It belongs to the category of fasting foods and is widely consumed during those nine days. You can prepare kuttu rotis on normal days as well. The flour is rich in fiber and calcium content and thus, contributes to bone strength. Also known as buckwheat, kuttu can be used to prepare rotis, puris, and pancakes.

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