Indian cuisine has included wheat rotis as a staple dish since ancient times. They are a crucial component of the meal; a balanced diet would be insufficient without them. Vegetables, stews, and curries pair well with wheat rotis because they have the ideal amount of fluff and subtle sweetness. People with gluten energy should typically avoid wheat because it causes allergies. The wheat roti substitutes listed below are perfect for you if you’re gluten intolerant or simply want to try different kinds of flour.
Oats roti
It just requires kneading the dough with water and oats. Now take tiny dough dumplings and roll them into chapatis. Because of the coarse grain, the chapatis may have uneven edges, but they will still taste good. For extra flavour, you can also incorporate chopped onions, green chilies, and coriander into the dough.
Besan Roti
Often referred to as chickpea, besan produces delicious cheelas. You can make rotis with the same flour as well. Simply knead the dough as you would wheat flour. Bengal gramme flour, or besan, is made entirely of chana dal. Though they are heavier than wheat rotis, besan rotis have a very similar appearance. You won’t feel hungry for a while after eating besan rotis, which helps avoid hunger pangs.
Ragi Roti
The coarse, reddish-brown grain known as ragi or millet. Iron, calcium, and protein are abundant in ragi, giving you the necessary components. The aroma of ragi chapatis is nutty, and they may taste a little bland. To enhance the flavour during the kneading process, you can add coriander, salt, ajwain, or jeera.
Makki ki roti
One of the greatest combos to enjoy in the winter is makki ki roti and sarso ka saag. Originally from Punjab, it is now prepared all over India. When kneading the dough, add the salt and ajwain; it instantly improves the flavour. Makki ki roti, with its vibrant yellow colour and abundance of nutrients, is an essential food during the winter months. Makki ka atta is a common ingredient in Mexican cuisine, including tacos, nachos, and tortillas.
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Bajra Roti
Millet flour, also known as bajra flour, is a grain with a distinctive nutty flavour and a brown-grey colour. Because it is a good source of iron, calcium, magnesium, zinc, and zinc, bajra is a very healthy substitute for wheat. During the winter, the flour is typically used to make roti and dalia. If bajra is too bland or coarse for you, you can combine it with other flours.
