Winters come with varietyof food and taste. It brings lots of things that we miss specially the kind ofroti and bread we eat. It also brings lots of infections and virus with us. butdon’t worry these tasty food bring immunity with them.

 Despite the fact that most Indian households use wheat flour all year, there are various alternative flours that not only make great chapatis but are also particularly suggested during the winter months. Here are different types of flour that should be added in your list.

BAJRA

Bajra, which is high in fiber and potassium, is a popular flour throughout the winter months. It can be consumed by persons who cannot eat wheat flour because it is gluten-free. Bajra is also high in Omega-3 fatty acids and iron. This miracle grain may be used to make chapatis, uttapam, dalia, and even khichdi.

JOWAR

Jowar, also known as sorghum, is a gluten-free flour that aids digestion, neutralizes free radicals, regulates blood sugar levels, and is beneficial to heart health. This immunity-boosting flour may be used to make roti, upma, dosa, and even pancakes.

RAGGI

Ragi, which has a coarse texture and a brown colour, is an excellent wheat flour substitute. Ragi is high in calcium and good for weight loss. It is easily digestible and is highly advised for diabetics. If moving to a different grain is challenging for you, knead a multigrain dough by combining 2-3 different flours.

KUTTU

Despite the fact that kuttu is a vrat-specific flour that is typically consumed during the Navratri season, it can also be enjoyed on non-vrat days.Kuttu ka atta, often known as buckwheat, is fibrous and will keep you full for a long time. One of the key reasons why it is recommended during a fast is because of this. Vitamin B-complex, vitamin B2 (riboflavin), and nutrient B1 (thiamine) are all found in this flour, making it a vitamin powerhouse (niacin). Kuttu ka atta can be used to make a variety of dishes, from paratha and puri to dosa and pancakes.

KANGNI

Kangni, also known as foxtail millet, is another wonderful grain to eat throughout the winter months. Kangni is high in Vitamin B12, which helps the heart and nerve system work properly. This grain is also good for promoting hair growth. Cooking foxtail millet is simple, and it may be used to make porridge, pulao, khichdi, and roti.

MAKKI

Sarson ka saag and makkiki roti Doesn't that sound like a winning combination? It is, in fact. Vitamin A, C, K, beta-carotene, and selenium are all found in abundance in this winter vital flour. Makki, which is high in iron, is a wonder grain for anemia sufferers. Because saag is a seasonal dish, you should eat it with this combination during the winter months to boost your immunity.