If you are looking to add some variety to your everyday chapati or roti, try adding different grain flours. This Multigrain Chapati recipe (Multigrain Roti Recipe) incorporates 5 different grains to give a delicious rustic flair to regular chapati. You can find these flours at either your local Indian grocery store or whole foods/bulk store.
Ingredients:
Take equal portions by weight of the following:
Whole Wheat Flour (Chapati Flour)
Raagi Flour (Finger Millet Flour)
Bajra Flour (Millet Flour)
Jowar Flour (Sorgham Flour)
Singhoda Flour (Water Chestnut Flour)
To Make 10 Chapatis:
Multigrain Flour – 2 cups
Salt – 1/2 tsp, or to taste
Warm Water – approximately 1 cup (minus 2 Tbsp) – water amount can vary depending on the freshness of the flours
Oil – few drops for coating
Chapati Flour – for dusting
Clarified Butter (Ghee) – to smear over chapati
Method:
1. Mix Salt and Water (little at a time) to form a soft dough.
2. Knead for 3-4 minutes and coat dough with a few drops of oil.
3. Cover and allow dough to rest for 10-15 minutes.
4. Divide dough into 10 equal portions.
5. Using dry chapati flour for dusting, roll out one portion into approx a 6 inch disc.
6. Cook one side of chapati on a hot skillet or tawa on medium heat.
7. When bubbles form, flip chapati to the other side and cook for 30 secs or so.
8. Increase the heat to high, pick up chapati with tongs and flip it over onto the open flame (allowing the chapati to puff).
9. Continue to flip the chapati until all raw dough disappears.
10. Place chapati in an insulated container and smear with clarified butter or ghee.
11. Repeat process for remaining dough balls.
Great idea ! Never did 5 flours together.
Dear Madam,
in making roti dough, can we add hot split milk( heat milk add few drop of lemon juice and immediately curd type appears) ? so their by we get some sort of panner and water which is separated from milk which is healthy too?
Hi Ketan,
We have never tried to make dough with split milk. We have used milk before and it works fine.
and also i want details about churma a north indian recipe.but i dont know exact name.wat about the climate there?
dear anuja and hetal.how r u both?i had watched so many of your recipes on youtube.my mom likes it too.i have a doubt about how to make rice noodles.please tell me that recipe.i am from tamilnadu.
Hi Hetal & Anuja,
I mixed 400gms of all the above ingredients. But when I tried making dough I was not able soft dough ball and it kept flling apart. Bcoz of that I am not chappathi using the flour mix 🙁
Please tell me how to correct it.
Thanks,
Padma
Correction:
Hi Hetal & Anuja,
I mixed 400gms of all the above ingredients. But when I tried making dough I was not able to make soft dough ball and it kept falling apart. Bcoz of that I am not able to make chappathi using the flour mix 🙁
Please tell me how to correct it.
Thanks,
Padma
Hetal and Anuja
Thanks for the recipe. I have the same problem as Padma. My dough was really dark, also I could not roll out chapatis well. With great difficulty I tried out a couple but they came out dark and very hard. Could you please help mw?
Thanks
Ranjani
Nice recipe from you. I have tried many recipes from your site.
Where can we get water chestnut flour? Is it available in Indian store?
Thank you. Keep the good work. God bless you
Hi Hari,
Yes, you can find “singhoda flour” at the Indian grocery store.
Very nice receipe. Thanks..
How different is this flour compared to the multigrain grain flour that is sold as such in our Indian grocery stores .We recently switched over to that o was just wondering! Your recipe to make that fom scratch is incredible and the subzi on the side looks amazing as well , what is that btw?
In addition to it , I also add flax seed to it .
Hi,
Nice tip. Thank you.
Great and Healthy too thanks :))
Must try this. I do not have a gas stove so cannot put over an open flame to puff. What should I do instead?
Love to watch your videos, you are both great.
If you don’t have gas then try putting a grill on the stove and puff on the grill.
Hi June,
You can get a little wire mesh and place that on top of the electric coils (on high) and continue the process.
The other option would be to puff them on the tawa – gently press them with a soft cloth or a flat spatula, on one side and allow them to puff while rotating.
Hi
I have another tip for an electric stove you can use cake cooling rack or similar over the burner so roti does not touch burner coil directly.
Hope that helps,
Jayashree
Hi hetal,
Is it ok to cook directly on gas? is that healthy? I have heard tha it is unhealthy to cook directly on a gas flame.
Thanks
Geetha
Hi Geetha,
It is alright to cook on an open flame as long as you don’t let the chapati char too much. It is believed that when things get completely black, they become carcinogenic.
Hey June.
Mine puffs over the tawa itself. I have the electric oven too. I use a cloth to press from one side and it puffs from the other, and them I put cloth on the puffed side and it puffs the other.
I am a punjabi, and in my home the chappati is not cooked till it’s puffed 😉 so you gotta make “jugad” to puff them.
I would say keep trying you’ll make your own way to do that.
Happy Cooking!
Great idea ! Never did 5 flours together.
As always nice recipe!