How to Make Multigrain Soya Chunks Roti (Traditional & Healthy Version)
Multigrain Soya Chunks Roti is a wholesome Indian flatbread that seamlessly blends tradition with nutrition. This roti is crafted using a variety of grains such as whole wheat atta, bajra (pearl millet), jowar (sorghum), and besan (gram flour), enriched with protein-packed soya chunks. Soya chunks, or 'nutrela', are widely used in Indian vegetarian cooking for their meaty texture and health benefits. The combination of multigrain flour and soya makes this roti not just delicious but also a complete meal, ideal for lunch. Originating from the heart of Indian kitchens, this recipe adapts easily to regional tastes. In Northern India, multigrain rotis are a staple, especially during the winter months when bajra and jowar are in season. The inclusion of soya chunks is a modern twist, perfect for families seeking high-protein vegetarian options. The taste is earthy, hearty, and comforting, making it a great choice for daily meals or festive thalis during occasions like Makar Sankranti when millet-based dishes are favored. Multigrain Soya Chunks Roti is not only satisfying but also a conscious choice for those tracking calories, protein, and carbs. It pairs beautifully with homemade dahi (curd), chutney, or sabzi, making it a versatile addition to your Indian lunch menu.
Ingredients
Step-by-step instructions
Step 1 · Boil soya chunks in water for 5 minutes until soft
Boil soya chunks in water for 5 minutes until soft. Drain, squeeze out excess water, and mince finely.
Step 2 · In a large mixing bowl
In a large mixing bowl, combine atta, bajra flour, jowar flour, besan, minced soya chunks, chopped onion, green chilli, coriander, cumin seeds, and salt.
Step 3 · Gradually add water and knead into a soft
Gradually add water and knead into a soft, pliable dough. Let it rest for 10 minutes.
Step 4 · Divide the dough into equal portions and roll each into a smooth ball
Divide the dough into equal portions and roll each into a smooth ball.
Step 5 · Dust each ball with dry flour and roll out into medium-thick rotis ...
Dust each ball with dry flour and roll out into medium-thick rotis using a belan (rolling pin).
Step 6 · Heat a tawa on medium flame
Heat a tawa on medium flame. Cook each roti on both sides until golden brown spots appear, applying ghee or oil as desired.
Step 7 · Serve hot with dahi
Serve hot with dahi, chutney, or your favorite sabzi.
Why this recipe is healthy
This recipe is designed for health-conscious eaters. The use of multiple whole grains increases the fiber content, which supports digestion and helps maintain steady blood sugar levels. Soya chunks give a protein boost, making it suitable for vegetarians seeking muscle growth or weight management. It's an ideal, nutrient-dense option for anyone tracking their macros or aiming for a heart-healthy diet.
A note on tradition
Multigrain rotis have a long-standing history in Indian households, especially in states like Rajasthan, Gujarat, and Punjab. Traditionally, these rotis are made during winter months for their warming properties and nutritional benefits. The inclusion of soya chunks is a modern adaptation, reflecting India’s evolving food culture. This roti is often served during harvest festivals like Makar Sankranti, symbolizing abundance and health.