Roat Recipe | Uttarakhand Style Sweetened Flatbread
Description:
Roat is a traditional and beloved sweet flatbread from the hilly regions of Uttarakhand, typically made during weddings, religious ceremonies, and festive occasions. This simple yet indulgent dish combines the earthy richness of whole wheat flour, the aromatic essence of cardamom and fennel seeds, and the natural sweetness of jaggery. Cooked to a perfect crisp in generous amounts of ghee, the resulting flatbread is golden, flaky, and irresistibly delicious. Roat is often served as a dessert or a special treat during traditional meals, pairing beautifully with other regional dishes like Makki Ki Roti, Chole Pindi, Ghee Rice, and a cooling raita.
This sweetened flatbread is an ideal addition to any North Indian spread, offering a burst of flavors and textures that perfectly balance the richness of ghee and the sweetness of jaggery. Whether youโre celebrating a special occasion or simply craving a comforting traditional dish, Roat promises to bring the essence of Uttarakhandโs culinary heritage to your table.
Cuisine: North Indian
Course: Dessert
Diet: Vegetarian
Serves: 4-6 people
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Milk (cold) | 1/4 cup |
| Ghee | 3 tablespoons + extra for greasing |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Jaggery (grated) | 1 cup |
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Instructions:
-
Prepare the Dough:
- In a large mixing bowl, combine the whole wheat flour, 3 tablespoons of ghee, fennel seeds, and cardamom powder. Mix these dry ingredients well until the ghee is fully incorporated into the flour.
-
Make the Jaggery Syrup:
- In a separate pan, place the grated jaggery and add just a small amount of water to it. Heat gently, stirring occasionally, until the jaggery completely dissolves into the water, forming a syrup.
- Once the jaggery has dissolved, strain the syrup to remove any impurities. Let it cool down to room temperature.
-
Combine the Ingredients:
- Slowly add the cooled jaggery syrup and cold milk to the flour mixture, a little at a time, and knead into a soft and smooth dough. Be sure the dough is not too sticky; if necessary, sprinkle a little extra flour to adjust its consistency.
-
Divide and Roll:
- Divide the dough into equal-sized portions, depending on how large you want your roat. Roll each portion into a smooth ball.
- Take each ball and flatten it into a thick roti using your rolling pin, making sure it retains a uniform thickness. Avoid rolling too thin as you want the roat to be crisp.
-
Cook the Roat:
- Heat a tawa (griddle) or a heavy-bottomed non-stick pan over medium heat. Once itโs hot, place the rolled roti onto the tawa.
- Cook the roat on one side until you see tiny brown spots begin to form. Flip it over and smear a little extra ghee on the cooked side.
- Continue cooking the other side, pressing gently to ensure it cooks evenly. Flip and smear more ghee as needed. Cook the roat until it becomes crisp and golden on both sides.
-
Serve:
- Once cooked, remove the roat from the tawa and serve immediately while hot. Drizzle a dollop of ghee on top for an extra touch of richness and flavor.
- Roat is traditionally served with a variety of dishes like Makki Ki Roti, Chole Pindi, Ghee Rice, and raita. Enjoy this sweet treat as a delightful dessert or as part of a festive meal.
Tips and Variations:
-
Ghee: For authentic taste, make sure to use good quality, fresh ghee. It will enhance the flavor and help achieve the crispy texture that is characteristic of roat.
-
Jaggery: If jaggery is unavailable, you can substitute it with sugar, but the distinct flavor of jaggery is what truly defines this dish. If using sugar, adjust the quantity to taste, as sugar is generally sweeter than jaggery.
-
Spices: While cardamom and fennel are the traditional spices used, feel free to experiment with a pinch of nutmeg or clove powder for an extra layer of warmth and aroma.
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Serving: Roat can also be paired with a cup of masala chai for a comforting, traditional snack. The rich ghee and sweet flavors make it a perfect accompaniment for a warm beverage.
Roat is a quintessential dessert from the picturesque state of Uttarakhand, with its rustic charm and delightful sweetness. Whether itโs served during a festive meal or made as a treat to share with loved ones, this flatbread brings a taste of Indiaโs rich cultural heritage to your dining table. Enjoy the crispy texture, fragrant spices, and the goodness of ghee in every bite!
