A common Indian plate can teach you a lot about fibre.
Roti brings some fibre when made with whole wheat, and more if mixed with grains like jowar, bajra or ragi. Rice gives energy, but white rice is lower in fibre than many people expect. Dal is one of the most reliable sources because it brings fibre with protein. Sabzi can be excellent, but only if the portion is meaningful.
The problem is balance. A plate with three rotis, a small potato sabzi and little dal may be filling but not fibre rich. A plate with rice, rajma, bhindi and salad is stronger. A millet roti with mixed veg and curd works better than refined paratha with pickle alone.
Look at your plate in sections. Where is the pulse or bean? Where is the vegetable? Is there a raw salad or fruit somewhere in the day? Is the grain refined or whole? These questions matter more than simply saying home food is healthy.
A practical upgrade is easy. Keep the grain portion steady, increase dal and vegetables, then add one crunchy fibre source like salad, sprouts or roasted chana.
Fibre is not hidden magic. It is visible on the plate.