Using Multigrain Atta in everyday cooking is becoming a popular choice for many households. Its unique blend of different grains gives rotis a richer taste, better texture, and more wholesome value. But what many people don’t realize is that you can also use multigrain atta to make a variety of high-protein rotis that fit easily into daily meals.
Whether you use the best multigrain atta, prefer stone ground multigrain atta, or regularly buy flour online, these roti ideas are simple, flavorful, and perfect for everyday cooking.
In this guide, you’ll learn how to make five easy, protein-rich rotis using multigrain atta along with practical tips, dough secrets, and serving suggestions.
Why Use Multigrain Atta for High-Protein Rotis?
Most multigrain atta varieties are made by blending grains like wheat, millet, barley, oats, sorghum, and sometimes legumes. When combined, these grains naturally increase the protein content and improve the overall texture of the roti.
Some users prefer gluten free multigrain atta, while others like the traditional stone-ground versions. Both can be used for these recipes with slight adjustments in water quantity.
High-Protein Rotis You Can Make with Multigrain Atta
Below are five versatile roti ideas you can prepare quickly using your preferred multigrain flour.
1. Classic Multigrain High-Protein Roti (Simple & Everyday)
This basic multigrain roti is the foundation for all other variations. It naturally contains more protein than plain wheat rotis because the flour blend includes several protein-rich grains.
Ingredients
- 1 cup multigrain atta
- Water (as needed)
- A pinch of salt (optional)
How to Make
- Add multigrain atta to a bowl.
- Slowly add water and knead until soft.
- Let the dough rest for 10–12 minutes.
- Roll into thin rotis and cook on a hot tawa.
Tip:
Stone ground multigrain atta absorbs more water, so knead gradually to get the perfect soft texture.
2. High-Protein Moong Dal Roti with Multigrain Atta
Adding moong dal (moong flour or cooked moong) boosts the protein content while keeping the roti soft.
Ingredients
- 1 cup multigrain atta
- ¼ cup cooked moong dal or moong dal flour
- Salt and cumin (optional)
How to Make
- Mix multigrain atta and moong dal.
- Add water and knead a firm dough.
- Roll gently; the dough will be slightly softer than usual.
- Roast on medium heat for best results.
Perfect for:
Lunchboxes, light dinners, and people who want more filling rotis without complex recipes.
3. Soya Multigrain High-Protein Roti
Soya flour blends beautifully with multigrain atta and increases protein in a natural way.
Ingredients
- 1 cup multigrain atta
- 2 tbsp soya flour
- Water
- Oil (optional)
How to Make
- Combine multigrain atta and soya flour.
- Knead using lukewarm water for softer rotis.
- Roll thin rotis and cook on a medium flame.
Tip:
Do not add more than 2–3 tablespoons of soya flour per cup, or the dough may become chewy.
4. Paneer Multigrain Roti (Soft, Fluffy & High Protein)
Grated paneer adds natural protein while keeping rotis soft and fluffy.
Ingredients
- 1 cup multigrain atta
- ½ cup grated paneer
- Salt
- Finely chopped coriander (optional)
How to Make
- Mix paneer with multigrain atta.
- Knead well until the dough is smooth.
- Roll thick rotis and cook slowly to avoid burning.
Serving Idea:
Pair with curd, dal, or light sabzi for a complete meal.
5. Chana Multigrain Roti (Protein-Rich & Rustic)
Chana flour has a naturally nutty flavour and pairs wonderfully with multigrain flour.
Ingredients
- 1 cup multigrain atta
- 3 tbsp chana flour (besan or roasted chana powder)
- Warm water
How to Make
- Combine both flours in a mixing bowl.
- Add warm water and knead until firm.
- Roll into medium-thick rotis and cook on a tawa.
Perfect for:
Breakfast or mid-day meals because it’s filling and easy to digest.
Tips for Making the Best High-Protein Multigrain Rotis
1. Use warm water for kneading
Warm water helps activate the natural texture of multigrain flours.
2. Allow dough resting time
Resting 10–15 minutes softens the dough and makes rotis fluffier.
3. Adjust water based on flour type
Stone ground flours usually need more water because of their coarse texture.
4. Don’t roll too thin
Multigrain dough breaks easily if rolled ultra-thin. Medium thickness works best.
5. Cook on medium heat
High heat may burn the outer layer while leaving the inside undercooked.
Who Can Use These High-Protein Rotis?
These rotis suit a wide range of preferences, especially:
- Busy families looking for simple, wholesome meals
- People who enjoy trying grain blends
- Users who purchase flour online and want variety
- Home cooks exploring different roti textures and flavours
- Anyone using products from brands like 10on10foods
Whether you use a commercial kitchen, tiffin service, or home setup, these rotis are practical and beginner-friendly.
How to Choose the Best Multigrain Atta for High-Protein Rotis
When selecting the right flour:
Check the grain mix
More grains = richer flavour and texture.
Prefer stone ground varieties
Stone grinding helps retain natural taste and authentic grain texture.
Explore online options
Buying flour online gives you access to more blends, including gluten free multigrain atta options.
Look for freshness
Always check milling or packaging dates for best results.
The multigrain atta offered by 10on10foods is an example of a clean, well-blended flour suitable for the above recipes.
Order 10on10Foods Multigrain Flour in just 1 step - Available now on Flipkart & Amazon!
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FAQs About Multigrain Atta
1. Can I use gluten free multigrain atta for these rotis?
Yes, but you may need to adjust water and kneading time because gluten-free dough breaks more easily.
2. Which roti stays the softest?
Paneer multigrain roti stays soft for the longest time.
3. Can I store multigrain dough?
Yes, for 6–8 hours if kept refrigerated and covered.
4. Which multigrain atta is best for high-protein rotis?
Look for blends containing millets, pulses, and whole grains. Stone ground versions usually give better texture.
5. Can these rotis be made without oil or ghee?
Yes, all rotis listed here can be cooked dry without oil.
Read More: Is the Grinding Method Important for High Protein Atta? | Book at 7454892104
