Roti, or chapati, is an Indian staple. From breakfast to dinner and summer to winter, it is consumed all 365 days. It is a simple yet nourishing flatbread made with different types of flours and water. Soft, light, and versatile, it is cooked on a hot tawa until it puffs up, releasing a comforting aroma that fills every kitchen. Roti is more than just food; it’s a symbol of warmth, tradition, and daily sustenance in Indian households. It pairs beautifully with curries, dals, and sabzis, making it a wholesome part of balanced meals. But did you know how much time each variety of roti takes to digest and which one you should eat as per weather condition? Celebrity nutritionist Shweta Shah shared a carousel post on Instagram and explained why all rotis are not the same. According to her post, “It’s not just about the flour’s nutrients—it’s about how fast or slow it is digested.” Scroll down to read the details.
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