Roti Chapati
Roti or Chapati
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Important Things to Know About Roti |
Advantages of this Roti |
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How to make a Roti |
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Roti is the Staple Indian Bread which is consumed in almost every North Indian Meal, Main constituents of Roti are Carbohydrates and some proteins together with other nutrients in smaller quantities.
Important Things about Roti for a Diabetic:
Size |
approx. 6 inches in Diameter | ||||||||
Thickness |
2-3 mm. | ||||||||
Atta- Flour for Dough |
Coarse wheat flour OR even better to use a mizture of Soya Bean and Chana with wheat flour and add wheat bran to it. in the following proportions:
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Quantity |
Average Diabetic adult is recommended 2-3 Rotis in a meal, 1/2 Roti may be reduced in order to accomodate 1 katori of boiled rice (Individual recommendations may vary, depending on BMI and other factors) |
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Optional |
Mix one tbspn of fenugreek ( methi seeds) soaked overnight, drained and then crushed,- this makes the Roti even better for Diabetics. |
Advantages of this Roti:
Low Glycemic Index |
Such a Roti has lower Glycemic Index than all other Indian breads ( Roti's- Parathas( High in calories) ,Naan, Rumali & Tandoori Roti), Hence it is absorbed more slowly and does not cause surge in glucose blood levels ( causing post prandial Hyperglycemia). |
Low Calorific value |
The Total calorific value of this roti is not very high, one roti provides approx. 85 kcals. |
Nutritious |
Roti not only provides calories to keep us going but is also an important source of proteins- in fact in rural Indian Diets it may be the most valuable source of protein. |
Improve Satiety |
Roti provides sense of fullness and a sense of satiety, which is essential to regulate food intake and diet |
Consult Dietician for individualized Diabetic diet
Call 011 22710663 or 9899764447 for appointments
Chapati- Roti
Ingredients:
Wheat flour 90 gms or 1 katori
Fenugreek seed powder 12.5 gms or 2 tspns
Salt To taste
Method:
Soak fenugreek seeds overnight. Throw away the water, dry the seeds and powder them. Add this powder to the wheat flour and make the dough. Divide into four balls and roll them into chapathis. Put one by one on hat frying pan ( tawa) and let it remain for few seconds till brown marks appear, turn and pat with a piece of cloth to puff.