Multigrain Roti Recipe- Ajwain & Sesame Indian Flatbread

Last Updated on 1 month by Neha Deshmukh

Multigrain Roti Recipe – Ajwain & Sesame Indian Flatbread

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your everyday meals. These multigrain rotis are exactly that – a simple swap from your regular roti that adds a lovely nutty flavour, a delightful texture, and a boost of nutrition. I first started making these when I wanted a healthier alternative to maida roti, and honestly, my family loves them even more! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These aren’t your average flatbreads. They’re packed with flavour from the ajwain (carom seeds) and sesame seeds, and the mix of flours gives them a wonderful, slightly rustic texture. Plus, they’re surprisingly easy to make, even if you’re new to roti-making. They’re perfect for a weeknight dinner, a festive brunch, or even just a quick snack. You’ll feel good about what you’re eating, and that’s always a win!

Ingredients

Here’s what you’ll need to make these delicious multigrain rotis:

• 1 cup sorghum flour (jowar ka atta) – about 140g
• 1 cup wheat flour (gehun ka atta) – about 150g
• ½ cup rice flour (chawal ka atta) – about 75g
• ½ cup oats flour (jav ka atta) – about 60g
• ½ cup chickpea flour (besan) – about 70g
• 1 large onion, finely diced
• ½ cup chopped cilantro (coriander leaves) – about 30g
• 2 teaspoons kosher salt
• 2 teaspoons brown sesame seeds
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon grated ginger
• 2 teaspoons minced garlic
• 1 teaspoon minced green chili (adjust to taste)
• 1 teaspoon red chili powder (adjust to taste)
• ½ teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon oil, plus more for cooking
• 1 – 1 ¼ cups water (approximately 240-300ml), as needed

Ingredient Notes

Let’s talk about some of these ingredients!

• Sorghum Flour (Jowar ka Atta): This is a fantastic gluten-free option and adds a lovely slightly sweet flavour. It’s readily available in Indian grocery stores and online.
• Oats Flour (Jav ka Atta): Adds a subtle sweetness and a really nice texture. You can easily make your own by grinding rolled oats in a blender!
• Chickpea Flour (Besan): This binds the dough beautifully and adds a nutty flavour. It also contributes to a lovely golden colour when cooked.
• Carom Seeds (Ajwain): These little seeds are a digestive powerhouse! They add a unique flavour that’s warm and slightly peppery. Don’t skip these – they really make the roti special.
• Regional Flour Combinations: Feel free to experiment! In some parts of India, you’ll find bajra (pearl millet) flour added to the mix, or even a touch of ragi (finger millet) for extra nutrition.

Step-By-Step Instructions

Alright, let’s get down to making these rotis!

1. In a large mixing bowl, combine the sorghum flour, wheat flour, rice flour, oats flour, and chickpea flour. Give it a good mix to ensure everything is evenly distributed.
2. Add the diced onion, chopped cilantro, salt, sesame seeds, carom seeds, grated ginger, minced garlic, minced green chili, red chili powder, turmeric, cumin, and coriander to the flour mixture.
3. Now, start mixing everything together really well. This is where you want to make sure all those spices are nicely incorporated.
4. Gradually add water, a little at a time, while kneading the dough. You’re looking for a soft, non-sticky dough. It might take a bit of practice to get the right consistency, but don’t worry – it’ll come together!
5. Once the dough comes together, add the oil and knead for another minute or so. This helps to make the rotis softer.
6. Divide the dough into 12 equal balls.
7. Heat a non-stick pan (tawa) over medium heat.
8. Moisten a clean paper towel with water, wring out the excess, and place a dough ball on it. Use a rolling pin or your fingers to gently flatten it into a 6-7 inch circle. Poke a few holes with your finger – this prevents the roti from puffing up too much.
9. Carefully transfer the flattened roti to the hot pan. Cook for 1-2 minutes per side, until golden brown spots appear. Add a little oil around the edges if needed.
10. Repeat with the remaining dough balls.

Expert Tips

• Kneading is Key: Don’t skimp on the kneading! A well-kneaded dough will result in softer rotis.
• Hot Pan is Essential: Make sure your pan is hot before you start cooking. This helps the roti cook evenly and develop those lovely golden spots.
• Don’t Overcook: Overcooked rotis will be hard and dry. Keep a close eye on them and remove them from the pan as soon as they’re golden brown.

Variations

• Vegan Adaptation: Simply ensure the oil you use is plant-based.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for roti-making. Bob’s Red Mill 1-to-1 Baking Flour works well.
• Spice Level Adjustment: Adjust the amount of green chili and red chili powder to your liking. If you prefer a milder roti, reduce or omit the chili altogether.
• Festival Adaptations: These rotis are perfect for festivals like Lohri and Makar Sankranti! You can add a little bit of grated radish to the dough for an extra festive touch.

Serving Suggestions

These multigrain rotis are incredibly versatile! Serve them warm with:

• Your favourite dal (lentil soup)
• A side of yogurt or raita
• Pickles or chutneys
• A simple vegetable curry
• A dollop of butter (my personal favourite!)

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat them on a dry pan or in the microwave before serving.

FAQs

1. What is the best way to knead the roti dough for a soft texture?

Kneading for at least 5-7 minutes is crucial! Add water gradually and use the heel of your hand to push and fold the dough. The dough should be soft, pliable, and slightly elastic.

2. Can I use a different type of oil for cooking the rotis?

Absolutely! You can use any cooking oil you prefer, such as sunflower oil, canola oil, or even ghee for a richer flavour.

3. How can I tell when the roti is cooked properly?

The roti is cooked when it’s golden brown with a few brown spots on both sides. It should also be slightly puffed up.

4. What are the health benefits of using multigrain flour?

Multigrain flour is packed with fibre, vitamins, and minerals. It’s a healthier alternative to refined flour and can aid digestion, promote heart health, and provide sustained energy.

5. Can I make the dough ahead of time, and if so, how should I store it?

Yes, you can! Wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 2 days. Bring it to room temperature before rolling out the rotis.

6. What is carom seeds (ajwain) and why is it used in roti?

Carom seeds are small, oval-shaped seeds with a distinctive flavour. They’re known for their digestive properties and add a warm, slightly peppery flavour to the roti.

Enjoy! I hope you love these multigrain rotis as much as my family does. Let me know how they turn out in the comments below!