If wheat rotis are a regular part of your meals, nutritionist Kiran Kukreja suggests rotating different grains to increase the variety of nutrients in the diet. In a social media post, Kukreja compared several non-wheat flours, including barley, jowar, bajra, ragi, makki and amaranth. She said these alternatives can contribute nutrients such as fibre, protein, iron, calcium and magnesium while also making meals more varied and filling. She also stressed that wheat does not necessarily need to be eliminated and that choosing different grains can help diversify everyday meals.

Barley roti, made from jau, was described by Kukreja as a healthy addition to the diet. She highlighted its low glycemic index and said it may be suitable for people focusing on diabetes management and weight loss. However, she advised people with coeliac disease to avoid barley because it contains gluten. Jowar roti, made from sorghum, was described as gluten-free and potentially useful for increasing satiety. Kukreja also associated it with diabetes-friendly eating and said people with severe irritable bowel syndrome, sensitive digestion or a tendency to feel heavy after eating it should exercise caution.

Bajra roti, prepared from pearl millet, was highlighted for its magnesium, iron and fibre content. Kukreja said it may support diets aimed at addressing anaemia, cholesterol concerns and constipation and described it as particularly suitable during colder weather. Ragi roti, made from finger millet, was identified as a source of calcium, iron and fibre, with potential benefits for bone health and diets focused on diabetes management and weight control. Kukreja, however, advised caution for people with kidney problems or very weak digestion, according to her recommendations.

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Makki roti, made from maize or corn flour, was described as containing vitamin A, fibre and magnesium. Kukreja said it may support eye health and help keep the body warm, while also recommending caution for people with diabetes or severe gluten sensitivity. Amaranth roti, made from rajgira, was singled out for being high in protein, iron and calcium. She also described amaranth as naturally gluten-free and suitable for fasting or detox days, while noting that people with rare allergies to the grain should avoid it.

Among the options discussed, the nutritional strengths vary depending on the grain rather than one roti being universally superior. Amaranth was highlighted particularly for protein, iron and calcium, ragi for calcium, iron and fibre, and bajra for magnesium, iron and fibre. Makki was noted for vitamin A, fibre and magnesium, while jowar and barley were discussed more in relation to satiety and their suitability for certain dietary patterns. The comparison therefore suggests that rotating different grain-based rotis may provide a broader range of nutrients than relying on one flour every day.

Kukreja's central recommendation was to introduce variety rather than completely abandon wheat rotis. Rotating grains through the week can add different nutrients to traditional meals while allowing people to choose options that suit their dietary needs and tolerance. However, the recommendations come from social media content and have not been independently verified, so they should not be treated as personalised medical advice. Individual nutritional requirements can differ, particularly for people with existing medical conditions or food intolerances.

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