A multigrain roti using 50 percent whole wheat, 25 percent jowar, and 25 percent bajra increases fibre, protein, and micronutrient content while reducing the glycaemic impact. Adding a tablespoon of flaxseed meal or psyllium husk further reduces glycaemic index.
Eating roti with a protein-rich dal or curd and a vegetable sabzi significantly reduces the overall glycaemic response of the meal compared to roti with a sweet pickle or potato preparation alone.