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Gud ki meethi roti

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A thick, sweet whole-wheat roti made with jaggery and ghee, packed for journeys and field work.

Region: HaryanaOccasion: Teej, journeys and winterTime: 30 minServes: 4Vegetarian

Ingredients

  • 2 cups whole wheat flour
  • ½ cup jaggery, dissolved in ½ cup warm water
  • 2 tbsp desi ghee, plus more for cooking
  • ½ tsp fennel seeds
  • ½ tsp cardamom powder

Method

  1. Mix the flour with 2 tbsp ghee, fennel and cardamom.
  2. Knead with the warm jaggery water into a firm dough. Rest for 15 minutes.
  3. Divide into 4 balls and roll each into a thick roti.
  4. Cook on a medium-hot tava, brushing with ghee and pressing, until both sides are golden. Keep the heat moderate, since jaggery burns easily.
  5. Eat warm or cold; the rotis keep for a day or two.

History

Jaggery made from Haryana's sugarcane has always been the main sweetener in its villages, and sweet rotis were an easy way to carry energy to the fields.

Significance

Meethi roti is made for Teej and for travellers, and is a common snack for farm workers.

Sources