Resistant starch and psyllium are both called fibre, but they behave very differently.
Psyllium husk is a gel forming soluble fibre. When mixed with water, it swells and becomes viscous. This makes it useful for stool bulk, water holding and satiety related routines. It needs enough water and careful mixing.
Resistant starch is starch that escapes digestion in the small intestine and reaches the colon. There, gut bacteria can ferment it. It is discussed more in relation to prebiotic fibre, short chain fatty acids and microbiome support. Raw banana flour, cooked and cooled rice or potato, legumes and some grains can contain resistant starch.
The difference matters when choosing a fibre supplement or food strategy. If you want a visible gel and regularity support, psyllium may make sense. If you want microbiome fermentation support, resistant starch belongs in the conversation. They are not substitutes in a simple one to one way.
Indian meals can include both. Psyllium may be taken separately with water. Resistant starch may come through food preparation and ingredients.
A smart fibre routine does not ask which fibre is best. It asks which fibre behaviour is needed.
Stop asking which fibre is better. Ask which behaviour, gel forming or fermentable, your goal actually calls for.