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5 min
28/04/2026
Each of these 5 types of roti from different regions is made by using a different way of cooking them. When served together with summer pickles, they create wonderful meals that are nutritious as well as multidimensional in taste. This is due to the roti made from khapli atta.
There are many similarities among all regional types of rotis (i.e. dupda, bermis, etc) which showcase the different types of grains grown throughout India, and how each region has its own unique style of cooking and ways to flavour them. When combined with summer pickles, they provide for nutritious, yet tasty meals that will piqué your culinary curiosity. Furthermore, they are made from khapli atta, an ancient wheat variety that contains lots of fibre and has a low glycemic index. Thus, aiding digestion and enhancing these different regional-style rotis, while still providing continued quality and texture.
Khapli, also known as emmer wheat, is one of the oldest cultivated grains in India and is now seeing a revival due to its nutritional value and improved agricultural processing.
Historically, khapli was widely grown but saw a decline in usage due to lower yield and processing challenges.
With advancements in farming and production techniques, it is gradually regaining popularity.
It is naturally high in fibre, supporting digestion and overall gut health.
Khapli contains a notable amount of protein, contributing to more balanced meals.
It has a low glycemic index, helping maintain steady energy levels.
Aashirvaad Khapli Chakki Atta builds on these qualities by ensuring consistency in both texture and performance, which is essential for everyday cooking and specialised preparations.
It delivers a uniform texture, which is important for achieving the right consistency in regional rotis.
Consistent dough behaviour helps in producing soft and well-cooked flatbreads.
It supports easier digestion compared to many conventional wheat flours.
The atta is versatile and adapts well to various techniques such as rolling, layering, fermentation, and non-fermentation methods.
Overall, khapli atta offers a balance of tradition, nutrition, and functionality, making it a practical choice for diverse cooking styles.
Dupda Roti is distinguished by how simply it is layered together during preparation using a simple fold-over method. Therefore, creating an almost double layer that holds steam while cooking and giving the end product a soft inside and crispy outside. Traditionally used with minimal fat when made on a tawa, it pairs perfectly with sharp, oil-based pickles, such as mango or lemon, cutting through the wheatiness of the dupda roti.
Using khapli atta also helps create elasticity while keeping the dupda roti soft for an extended period. Since khapli atta has a high natural fibre content that helps add texture without making the dupda roti too dense, which is a major occurrence in most layered breads.
Bedmi roti (also known as bedmi puri) is popular in North Indian cuisine, especially in Uttar Pradesh and historically in old Delhi. It consists of whole wheat flour and urad dal (either finely or coarsely ground) as well as spices such as fennel, hing and red chilli powder.
The most common way to prepare bedmi roti is by deep-frying it into a poori; other cooking methods (like using a tawa) can also be used for this type of food.
Bedmi roti works especially well when paired with other bold-flavoured foods, such as garlic and red chilli pickles, because both of these accompaniments contain spice and fat that will complement the richness of the lentil component of bedmi roti.
Khoba Roti is a uniquely shaped Indian bread originating from the state of Rajasthan. Khoba roti is created by taking rolled dough and pressing your fingers into the dough to create grooves/indentations in the bread. These grooves in the dough allow the ghee to pool in the indentations while cooking to develop an enhanced taste from the ghee. Khoba roti is thicker than a traditional roti and is cooked for an extended amount of time, generally over lower heat.
The density and texture of khoba roti go well with strong pickles such as ker-sangri or stuffed red chilli, which have strong flavour profiles, to complete the taste of the roti. When made with Aashirvaad Chakki Khapli Atta, khoba roti will remain soft despite its thickness due to the nutrient-rich properties of khapli.
Missi Roti is a combination of wheat flour and besan (chickpea flour), as well as spices like ajwain and turmeric. This creates a more aromatic, crumbly bread that feels richer to the palate compared to plain wheat roti. Missi roti is also cooked with a slight amount of ghee, which adds both flavour and texture to this bread.
Missi roti is ideally paired with tangy pickles like amla or mixed vegetable pickles; the acidity from the pickles balances the richness coming from the besan in missi roti. Additionally, if you use khapli atta with besan, the added fibre and protein will help create a more satisfying and filling missi roti, while also retaining its soft bite.
Using a combination of jowar and wheat flour to make roti creates a lighter, more porous roti suitable for summer weather. The jowar helps to eliminate the heaviness typically associated with traditional wheat roti, while also providing a little more structural strength to the end product.
Using a milder variety of pickles, such as a cucumber or green chilli pickle, can enhance the refreshing nature of a meal that utilises this hybrid roti since both ingredients are served cold.
The experience of eating lesser-known types of roti expands both the variety of food to eat and also adds depth to any meal eaten every day. Thoughtful pairing of these breads with summer pickles can transition the use of these breads past that of just simple carriers into being one of the focal points of the plate.
Khapli atta is made from emmer wheat, an ancient grain known for high fibre, low gluten, and low glycemic index, making it easier to digest compared to many modern wheat varieties.
