Without doubt, bhakris are the best (healthier n tastier) , but making them (right) is not everyone’s cup of tea! These storehouses of complex carbs give you the best combination with regards to energy and have a low glycemic index, which basically only means that the sugar is low and the energy is released more slowly into the system. The multi-grain atta gives you enough fibre and vitamins that your body needs. But preparing them is the biggest issue in modern households today.
The other viable alternative that you could try is – Since rotis/chapatis/phulkas are a staple in this part of the globe, try making it multigrain. By multigrain I do not mean using the readily available multigrain atta (there are not many brands available,besides being relatively more expensive than regular atta, it is also difficult to knead into a ball). I have supplies of soyabean, Raagi, Jowari and Bajri atta ready at hand. I add a handful of any one/two of those mentioned above with the regular whole wheat atta while making the dough for rotis. Your multi-grain rotis turn out soft and easy to make, just as usual rotis! Other than the colour of the rotis, there isn’t much change in the taste or texture of the final product. So, you can be rest assured that your brats won’t know a thing, if you can just convince them about the change in colour of the rotis! Healthy eating that’s easier on the pockets too!
Sindhu
Batul
