Stale chapatis undergo retrogradation, forming resistant starch. This
starch behaves like dietary fiber in the body, aiding digestion and promoting gut health.
Resistant Starch Formation
Stale chapatis have a lower glycemic index compared to freshly made
chapatis aiding slower digestion, maintaining stable blood sugar levels, and sustained energy
release.
Lower Glycemic Index
The aging process of chapatis can increase the bioavailability of
certain nutrients, making them easier for the body to absorb. This includes minerals like iron,
zinc, and calcium.
Increased Nutrient Absorption
Stale chapatis may be easier to digest for some individuals, as the
aging process breaks down complex carbohydrates and gluten proteins, reducing the likelihood of
digestive discomfort.
Improves Digestibility
Stale chapatis can be repurposed in various ways like making chapati
chips or chapati pizza or wraps. This versatility reduces food waste and adds variety to
meals.
Versatility in Cooking
Despite common belief, stale chapatis retain most of its nutrients.
Although some vitamins may degrade slightly, they still offer vital nutrients like B vitamins,
iron, and fiber.