Multigrain roti is made from five different kinds of flour or atta of bajra, jowar, ragi, wheat and chana. The dough also includes a little bit of carom seeds (ajwain) and salt for taste enhancement. It is very easy to make multigrain roti at home. Read my recipe if you do not know them.
KEY TAKEAWAYS
- Multigrain roti is widely consumed in North India.
- Serve it hot with chutney, Dahi, stir-fried vegetables, non-veg or veg curries and salad.
- Multigrain roti tastes nutty and earthy.
- Other similar rotis are jowar ki roti, bajre ki roti, makki ke roti, plain chapati, and ragi roti.
The Ingredients:
- 2 cups wheat flour (atta)
- 1/3 cup gram flour (chane ka atta)
- 1/3 cup pearl millet flour (bajre ka atta)
- 1/3 cup sorghum flour (jowar ka atta)
- 1/3 cup finger millet flour (ragi ka atta)
- 1.5 tsp salt
- 2 tsp carom seeds (ajwain)
- Water (warm, as required)
- Ghee (clarified butter, as required)
I found this recipe in a bag of old greeting cards. I found one from my sister-in-law that had this recipe written at the bottom. It was a sort of postscript. I found it very nostalgic and smiled to myself. I made up mind to make this roti soon.
I made it that weekend. My husband chuckled at the surprise, and my sons found it “letter-food.” Now, this dish brings a mix of nostalgia and joy. That note reminded me how even in the middle of wishes and blessings, women slip in small secrets of the kitchen—meant to be opened much later, with love.
How to Make Multigrain Roti? (Step by Step Guide with Images)
Step 1: Take 2 cups of wheat flour (atta), 1/3 cup of gram flour (chane ka atta), 1/3 cup of pearl millet flour (bajre ka atta), 1/3 cup of sorghum flour (jowar ka atta), 1/3 cup of finger millet flour (ragi ka atta) on a plate. Also add 1.5 tsp of salt and 2 tsp of carom seeds (ajwain) to it and mix them nicely. Now add, warm water gradually as required to make a soft dough. Cover it and keep it aside for about 15 to 20 minutes to set properly.
Step 2: After 20 minutes, knead the dough once again and make a medium-sized ball as shown.
Step 3: Coat it with wheat flour and roll it to make a roti.
Step 4: Put the roti on a preheated tawa. Let it cook on one side for a minute on a medium flame.
(Pro tip: Never cook the roti on a high flame or on a tawa that is too hot, otherwise it will burn quickly before cooking properly from inside and outside).
Step 5: When you see the top surface has dried up, use a pair of tongs to flip it to cook the other side of the roti.
Step 6: When both sides are cooked nicely, remove the roti from the tawa and put it on the flame directly. Flip it continuously so that it puffs up nicely as shown in the image below.
Step 7: Put it on a plate and apply ghee or clarified butter on it generously. Your healthy and tasty multigrain roti is now ready. Serve it hot.
Recipe Card
Multigrain Roti
Ingredients
- 2 cups wheat flour atta
- 1/3 cup gram flour chane ka atta
- 1/3 cup pearl millet flour bajre ka atta
- 1/3 cup sorghum flour jowar ka atta
- 1/3 cup finger millet flour ragi ka atta
- 1.5 tsp salt
- 2 tsp carom seeds ajwain
- Water warm, as required
- Ghee clarified butter, as required
Instructions
- Take 2 cups of wheat flour (atta), 1/3 cup of gram flour (chane ka atta), 1/3 cup of pearl millet flour (bajre ka atta), 1/3 cup of sorghum flour (jowar ka atta), 1/3 cup of finger millet flour (ragi ka atta) on a plate. Also add 1.5 tsp of salt and 2 tsp of carom seeds (ajwain) to it and mix them nicely. Now add, warm water gradually as required to make a soft dough. Cover it and keep it aside for about 15 to 20 minutes to set properly.
- After 20 minutes, knead the dough once again and make a medium-sized ball as shown.
- Coat it with wheat flour and roll it to make a roti.
- Put the roti on a preheated tawa. Let it cook on one side for a minute on a medium flame. (Pro tip: Never cook the roti on a high flame or on a tawa that is too hot, otherwise it will burn quickly before cooking properly from inside and outside).
- When you see the top surface has dried up, use a pair of tongs to flip it to cook the other side of the roti.
- When both sides are cooked nicely, remove the roti from the tawa and put it on the flame directly. Flip it continuously so that it puffs up nicely as shown in the image below.
- Put it on a plate and apply ghee or clarified butter on it generously. Your healthy and tasty multigrain roti is now ready. Serve it hot.
