There is no single glycaemic index for every roti. Flour, recipe and preparation vary. In one Indian study, the tested methi roti was in the medium range and several tested millet rotis were in the high range.
Name the roti you mean
Write down the flour you use and whether it is a blend. Note the size and how many you serve. This gives you a clearer starting point than comparing two online numbers with no recipe attached.
Look at the full plate
A roti with dal and bhindi is a meal. A lab number for one tested roti describes that recipe under test conditions. Bring your usual plate into the conversation if you are making changes for blood sugar. Familiar meals and blood sugar · Indian study of roti and other traditional foods
Post-meal blood sugar rises: what to check before changing food
Take a photo of the flour pack
Keep the ingredient list if you buy a blend. For homemade flour, note what is mixed in and roughly how much. If you cook several rotis from one batch, record how many the dough makes. That lets you describe the roti you actually eat when you discuss meals with a doctor or dietitian. Use the same details if you compare wheat roti with another recipe.