Low Sodium Mixed Grain Chapatis
Experience the wholesome delight of **Low Sodium Mixed Grain Chapatis**, a nutritious twist on traditional Indian flatbreads. Crafted with a unique blend of whole wheat flour, ragi (finger millet), jowar (sorghum), and besan (chickpea flour), these chapatis deliver a hearty dose of fiber and plant-based protein while keeping the sodium content in check. Perfect for heart-healthy diets or those looking to reduce their salt intake, this recipe is both versatile and flavorful. With only a touch of olive oil to enhance their pliability, these soft, multi-grain flatbreads pair wonderfully with curries, chutneys, or even as a wholesome wrap base. Quick to prepare in just 35 minutes, they are ideal for a nourishing meal that doesn’t compromise on taste. Perfect for home cooks seeking healthy, low-sodium, and multi-grain recipes for everyday dining!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Ragi (finger millet) flour
- 0.5 cup Jowar (sorghum) flour
- 0.25 cup Besan (chickpea flour)
- 0.75 cup Warm water
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
Instructions
In a large mixing bowl, combine the whole wheat flour, ragi flour, jowar flour, and besan.
Add the salt to the flour mixture and mix well.
Create a well in the center of the flour mixture and add the olive oil.
Pour warm water gradually into the mixture, stirring continuously with your hand to form a soft dough.
Knead the dough for about 6-8 minutes until it is smooth and pliable. If the dough feels too sticky, add a little more whole wheat flour. If it's too dry, add a bit more water.
Cover the dough with a damp cloth and let it rest for at least 15 minutes.
Divide the rested dough into 6 equal-sized balls.
Heat a non-stick skillet or tawa over medium-high heat.
On a lightly floured surface, roll out each dough ball into a thin circle about 6-7 inches in diameter using a rolling pin.
Place the rolled-out chapati on the hot skillet. Cook for about 1 minute or until you see bubbles start to form.
Flip the chapati and cook the other side for another minute, pressing gently with a spatula to ensure even cooking.
Flip once again if needed, cooking until the chapati puffs up slightly and gets lightly browned spots.
Remove the chapati from the skillet and cover it with a clean kitchen towel to keep warm while you cook the remaining chapatis.
Serve the chapatis warm with your choice of accompaniments.
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 193.3 g | 70% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 4.0 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1212 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
