How to make Mixed Flour Roti - This roti made with four flours is a powerhouse of nutrition.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Wholewheat flour, Jawari flour (जावर का आटा)

Cuisine : Indian

Course : Breads

Mixed Flour Roti Recipe Card

Mixed Flour Roti

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.    

For more recipes related to Mixed Flour Roti checkout Barfi Parantha With Rose And Rabdi , Onion Parantha, Peethiwali Poori , Rajasthani Bati . You can also find more Breads recipes like Bhakri, Aloo Wali Puri, Easter Bread, Wholemeal Bread.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Mixed Flour Roti Recipe

  • Wholewheat flour 1/4 cup

  • Jawari flour 1/4 cup

  • Whole wheat flour (atta) 3/4 cup

  • Soya flour 1/4 cup

  • Salt to taste

  • Green chillies chopped 2

  • Onion chopped 1 medium

  • Fresh coriander leaves chopped 4 tablespoons

  • Turmeric powder 1/2 teaspoon


Step 1

In a bowl mix whole wheat flour, soya flour, jowar flour, bajra flour and salt. Add green chillies, onion, coriander leaves, turmeric powder and mix. Add enough water and knead into a soft dough. Rest the dough for ten minutes.

Step 2

Divide the dough into twelve equal portions. Dust with flour and roll out into medium thick chapattis.

Step 3

Heat a tawa and roast the chapattis till done on both sides.

Step 4

Serve hot.