Chef Pankaj Bhadoria explains which type of roti should be consumed in which season

Are you someone who is literally in love with warm and fluffy rotis, but do you ever find it confusing about which roti to choose based on the season? Then don’t be! As Celebrity Chef Pankaj Bhadouria has simplified this, by sharing a simple guide that revolves around Indian rotis based on their properties, and how each millet and grain is used to make rotis that are perfect for different seasons. Interestingly, most of these rotis were consumed keeping in mind the Ayurveda principles of nutrition and science. So, here’s all you need to know about these different rotis and which one should you eat to stay strong and healthy!

Bajra also known as pearl millet is a perfect delight for the winter season and this is because of its natural warm potency, which helps in combating the bone-chilling cold weather. This is because this roti is rich in iron, magnesium, and fiber, which strengthens the immunity by boosting white blood cell production and supports respiratory health during dry, harsh weather. Roll it thick, cook on a tawa with ghee, and pair with sarson ka saag for sustained warmth and energy.

Jowar also known as Sorghum is a healthy millet, which is known for its versatile taste and texture, which makes it ideal for both seasons as its high in fiber content and also helps in easy digestion without heaviness. In winters, it boosts stamina and provides complex carbs for endurance against fatigue; in summers, its cooling effect balances pitta dosha, preventing overheating while maintaining hydration. Gluten-free and protein-packed, make soft rotis with hot water dough for all-purpose nourishment.

Makke ki roti (corn roti) delivers dense energy and heat production, perfect for winter's demands on the body. Corn's natural warmth fights cold-induced sluggishness, while its B-vitamins and antioxidants enhance metabolism and skin protection from dry air. Knead coarse cornmeal with boiling water, slap onto the tawa, and enjoy with butter or aloo sabzi for a hearty, insulating meal. It provides complex carbohydrates that release energy slowly, ideal for winters and physically active people.

Ragi also known as finger millet is a healthy roti that cools the body naturally in summers, countering heat with its high calcium and amino acid profile that prevents bone loss from sweat-induced mineral drain. It curbs acidity and dehydration by promoting saliva production and electrolyte balance. Form a batter-like dough, spread thin on a greased tawa, and serve with cooling curd for summer treat.

Jau also known as Barley is another healthy roti that is great for summers and this is because of its potent cooling properties that soothe inflammation and aid hydration through its diuretic effect. Beta-glucans in barley improve digestion, reduce bloating from humid heat, and stabilize blood sugar. Grind barley flour fine, mix with minimal water for pliable dough, and cook lightly to retain its light, thirst-quenching qualities.

Wheat roti remains the reliable all-season choice, offering balanced nutrition with carbs, proteins, and B-vitamins for steady energy without extremes. Its neutral thermal nature suits any weather, supporting muscle repair and gut health universally. It pairs easily with both light and rich meals, keeps hunger steady for longer, and fits seamlessly into daily diets without overwhelming the digestive system.