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Exploring Healthy Alternatives to Atta When Making Roti

You’re Old News, Atta Roti
Say Hello to Ragi, Sorghum & Barley Roti

Roti and Chappati are a staple served as part of most South Asian cuisine. When it comes to making roti, whole wheat atta is the go to ingredient that most of us think of. It was the same for me too, until I discovered that a lot of health conscious folk were starting to mix other flours when making their roti.  After trying this and being actually quite surprised at how tasty and healthy the alternatives were, I decided its best to do a write up introducing this to you and some helpful tips on making it work.

Sorghum Flour or Jowar

Sorghum roti or Jowar roti is a staple in the Indian states of Maharashtra, Gujarat and Karnataka. Sorghum is known for its antioxidant properties and reducing some forms of inflammation. It is packed with vitamins and minerals such as B vitamins, magnesium, potassium, phosphorus, iron etc. It is low in fat and high in protein. Sorghum has quite a pleasant and slighty nutty taste, which made it surprisingly tasty!

Ragi Flour (Finger Millet Flour)

Ragi flour is an amazing alternative to atta and it is completely gluten free! That’s great news for our wheat-intolerant friends. Ragi flour has been a staple grain in South India for many years but its potency and benefits may have been taken for granted. It boasts great concentrations of minerals, protein and iron and it is a grain we want to boost our health and general well-being! Ragi Roti has an earthy taste that soaks up the flavour of the dish you pair it with, making it a great fit for curries.

Barley Flour or Jau

Barley flour is a close alternative to atta. It is also full of antioxidants, vitamins and minerals, and high in fibre. Barley is subtly sweet and nutty, and a great alternative to try.

Make Sure You Are Treating Your Flours Right!

After some trial-and-errors and gathering advice from the one and only Ma, here are a few tips we should follow to ensure that roti made from Barley, Ragi or Sorghum are as soft and light as the Atta ones.

  • Ensure that the flour is finely ground. Coarse flour is not likely to give you the soft texture you are hoping for. Flours from Ma Ka Kitchen do just the trick!
  • Use hot water when making the dough. Boil water in a saucepan and reduce it to a simmer. Add the flour into the simmering water and stir the mixture until it becomes a soft dough. Cover the lid and let it cool for a few minutes before kneading.
  • As the dough tends to spread easily, you can cover the dough with baking paper an flatten with your hand.
  • Don’t hesitate to add some high-quality ghee into the dough when cooking.
  • When it comes to Barley Flour, you may have to mix with some Atta to make it more pliable and suitable to your taste. Start off with half-and-half before increasing your ration of barley flour next time.

Enjoy your nutritious alternative roti today!