How to make Healthy Roti -

Extemely healthy - oats, wheat flour, bajra flour, fenugreek leaves and all things nice.

Sanjeev Kapoor

This recipe is contributed by Member Archana Sirur.

Main Ingredients : Oats (ओट्स ), Millet Flour

Cuisine : Indian

Course : Breads

For more recipes related to Healthy Roti checkout Masala Oats Scones, Oats Mini Rotis. You can also find more Breads recipes like Sannas Carrot Tomato Puris Gugelhupf Konkani Kulche

Healthy Roti

Healthy Roti Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Healthy Roti Recipe

  • Oats 1/2 cup

  • Millet Flour 3/4 cup

  • Whole wheat flour (atta) 1 1/2 cup

  • Fresh fenugreek leaves (methi) finely chopped 1/2 cup

  • Sour yogurt 2 tablespoons

  • Jaggery (gur) grated 1 tablespoon

  • Garlic paste 1 teaspoon

  • Ginger-green chilli paste 1/2 teaspoon

  • Sesame seeds (black) 1 tablespoon

  • Salt to taste

  • Oil 4 tablespo


Step 1

Mix together oats, bajra flour and whole wheat flour.

Step 2

Add chopped fenugreek leaves, yogurt, jaggery, garlic paste, ginger-green chilli paste, sesame seeds, salt to taste and four tablespoons of oil.

Step 3

Knead into a stiff dough using water as required. Divide into small portions and roll out into small paranthas about three inches in diameter.

Step 4

Heat a non stick tawa and cook paranthas on medium heat using a little oil for frying. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.