Researchers developed a multigrain chapatti with spices to make it more nutritious. They mixed finger millet, pearl millet, and fenugreek powder with whole-wheat flour and spices to make the chapatti. The composite flour had better nutritional values and color compared to regular wheat flour chapatti. The addition of other grains affected the dough properties and viscosity of the flour mix. The multigrain chapatti had higher protein, fiber, and other nutrients than the control chapatti. People preferred the multigrain chapatti in terms of taste, texture, appearance, and aroma. The chapattis were also suitable for consumption after storage for a month at room temperature or in the freezer.