Roat Recipe | Uttarakhand Style Sweetened Flatbread
Description:
Roat is a traditional Uttarakhand dish that beautifully marries the earthy flavors of whole wheat flour with the sweetness of jaggery, making it a delightful dessert or a sweet accompaniment to savory meals. The aromatic spices of cardamom and fennel seeds enhance the flavor profile, while the generous application of ghee provides richness and depth. Perfect for serving alongside North Indian favorites like Makki Ki Roti and Chole Pindi, this sweet flatbread will surely tantalize your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Cold Milk | 1/4 cup |
| Ghee | 3 tablespoons + more for smearing |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Jaggery | 1 cup (grated) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 180 |
| Protein | 3 g |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugars | 10 g |
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
Servings
- Yield: 4 servings
Instructions
-
Mixing the Dry Ingredients:
In a large mixing bowl, combine the whole wheat flour, 3 tablespoons of ghee, fennel seeds, and cardamom powder. Stir well to ensure that the spices are evenly distributed throughout the flour. -
-
Preparing the Jaggery Syrup:
In a small saucepan, add the grated jaggery along with just enough water to cover it. Heat over a low flame, stirring continuously until the jaggery has completely dissolved. Once dissolved, strain the syrup to remove any impurities and set it aside to cool. -
Making the Dough:
Once the jaggery syrup has cooled, pour it into the bowl with the flour mixture. Add the cold milk and mix everything together until a soft, pliable dough forms. If the dough is too sticky, you can add a bit more flour as needed. -
Dividing and Rolling:
Divide the dough into equal portions, shaping each portion into a ball. On a lightly floured surface, roll each ball into a thick roti (flatbread), about 1/4 inch thick. -
Cooking the Roat:
Heat a tawa (griddle) over medium heat. Once hot, place the rolled roat onto the tawa. Cook on one side until tiny brown spots appear, then flip to cook the other side. Smear a generous amount of ghee on both sides while cooking, allowing it to crisp up beautifully. -
Serving:
Once both sides are golden and crisp, remove the roat from the tawa. Serve hot, with an additional dollop of ghee on top. This sweet flatbread is best enjoyed alongside a meal of Makki Ki Roti, Chole Pindi, Ghee Rice, and raita.
Enjoyment Tip:
For a truly authentic experience, pair Roat with a cup of chai or as part of a festive meal. This delightful flatbread not only complements savory dishes but can also be enjoyed on its own as a sweet snack.
Indulge in the warmth and comfort of this Uttarakhand classic, where every bite is a sweet journey into the heart of North Indian culinary traditions!
