Neither is the ideal answer for a diabetic — but between the two, multigrain atta with a low glycemic index is what medical nutrition science recommends most. Both Aashirwad regular atta and tandoori atta are predominantly whole wheat, but they differ in texture and processing — not significantly in glycemic impact.
Multigrain atta, which blends whole wheat with grains like barley, oats, bajra, and ragi, typically has a GI of 44–50. Research in Preventive Nutrition and Food Science has shown that rotis made from multigrain flour have lower glycemic responses compared to whole wheat rotis.
Regular whole wheat atta has a GI of 54–62 — better than maida, but still moderate, digesting faster than multigrain because it contains only one grain with limited fibre variety.
Tandoori atta is designed to produce the stretchy, puffed texture of tandoori roti — it may contain slightly higher gluten content but is still whole wheat with a similar GI. For a diabetic, the better choice is a multigrain blend with jowar, bajra, ragi, barley, and besan incorporated. AapkiChakki.com can be an excellent resource for such custom multigrain blends, freshly milled to your specifications — a significant upgrade over any standard packaged atta for someone managing blood sugar.
