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7 min
19/12/2025
Have you ever found yourself stuck in the grocery aisle staring at your shopping cart and then back at the bread section? Atta is atta, you might say, but with the surge of wellness trends, ‘multigrain’ has also been sitting dab smack with chakki atta, waiting to be picked. So which is healthier and better for you?
What’s in your atta, and can a subtle change impact your health? Whole wheat roti has nourished generations with its simple, fibre-rich goodness, and is it time for a change now? The difference between whole wheat and multigrain rotis goes beyond their marketing – the fibre content, micronutrients, and how your body digests them are crucial. Whole wheat has fibre and keeps you full and going for longer, while multigrain introduces a variety of grains and seeds with similar benefits. There are subtle differences, and here’s fleshing them out.
Whole wheat atta is produced by cleaning whole wheat grains and then grinding the entire kernel – bran, germ and endosperm – usually via a traditional stone‑chakki or modern mill, yielding flour that retains fibre, vitamins and minerals. Aashirvaad Sharbati Atta is one such example.
On the other hand, multigrain atta is made by mixing two or more grains (like wheat along with oats, barley, millets, legumes or pulses), each cleaned and milled, and then mixed to produce a flour with a more varied nutritional profile. You can try rotis made from Aashirvaad Multigrain Atta, for a taste of this one.
The usual roti is made with whole wheat flour, and it is a reliable source of nutrition that has stood the test of time. A standard roti, around 40 grams in weight, can go up to 120 calories, and delivers around 3 grams of fibre. What makes whole wheat particularly valuable is its rich content of vitamin B, magnesium, and iron – all essential for energy production, brain function, and maintaining healthy blood cells. The complex carbohydrates in whole wheat provide good energy throughout the day without causing sudden crashes, and they’re also easy to digest without any discomfort.
Multigrain roti takes nutrition up a notch by combining the benefits of multiple grains. While it has slightly more calories – typically 150-170 per 50-gram serving – it packs considerably more dietary fibre, which keeps you feeling fuller for longer periods. Each grain in the mix contributes its own unique nutrients – jowar provides iron and calcium, bajra adds protein, and ragi is loaded with antioxidants. Research shows that multigrain rotis have a lower glycemic index compared to whole wheat, meaning they help prevent blood sugar spikes and provide better control for those managing diabetes.
One aspect that often gets overlooked is how the dough behaves, which directly affects both the taste and the health benefits you get from your rotis. Whole wheat dough is pliant, making it easy to work with. Using warm water for kneading is key as it yields softer rotis. A well-kneaded dough should be soft and smooth, which leaves an indentation when you press down. After letting it rest for at least 30 minutes, the gluten relaxes, and the dough becomes even easier to roll. The resulting rotis stay soft and flexible, perfect for dipping in curries or making rolls for lunch boxes.
Multigrain dough requires a bit more attention and care. It tends to be stickier and not as bouncy because of the different kinds of grains that absorb and retain water differently. Using hot water here is also crucial. But unlike whole wheat doughs, this dough needs a slightly longer resting period. The resulting rotis are slightly denser, coarser and may not puff as much or be as whitish as the whole wheat rotis.
The decision between whole wheat and multigrain really depends on your individual situation and health goals. Whole wheat roti works beautifully for people with regular, active lifestyles who don't have specific health concerns. It's especially good for children because it's easier to chew and digest, and it's the ideal choice when you want something quick and easy to work with in the kitchen. If you're new to making rotis at home, whole wheat is definitely more forgiving as you learn.
Multigrain roti becomes particularly valuable when you're managing specific health conditions. For people with diabetes, the lower glycemic index helps avoid blood sugar spikes that can cause problems over time. If you're working on weight management, the higher fibre content keeps you satisfied longer, which naturally helps you eat less throughout the day. Multigrain rotis also provide maximum nutritional variety, which is especially beneficial for elderly family members who need diverse minerals for bone health and heart function. Doctors often recommend multigrain options for anyone who's been advised to increase their fibre intake.
You don't have to choose just one; after all, it’s a choice, and both are nutritious. Many nutrition experts actually recommend keeping both types in your kitchen because they offer variety and give you access to a broader range of nutrients. You could alternate between them through the week, use whole wheat for everyday meals and save multigrain for when you want that extra nutritional boost, or simply use whole wheat when you're short on time and multigrain when you have more time.
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