Roth

Knead the Stiff Dough

• In a large mixing bowl (parat), combine the atta, fennel seeds, and salt.
• Pour in the 1/4 cup of melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse, damp sand. This process, called 'moin', is key to a crumbly texture.
• Gradually add the lukewarm jaggery syrup, a little at a time, and start gathering the flour.
• Knead firmly to form a very stiff and tight dough. It should be much stiffer than a regular chapati dough. Do not add any extra water.

Shape the Roth

• Divide the dough into 12 equal portions and roll each portion into a smooth, crack-free ball.
• Take one ball and gently flatten it between your palms to form a thick disc, about 1/2-inch in thickness and 2-3 inches in diameter.
• The edges can be left slightly rustic and cracked, which is characteristic of Roth. If you prefer, you can smooth them out.

Shallow Fry the Roth

• Heat 1 cup of ghee in a kadai or heavy-bottomed pan over a low flame. The ghee should be just hot enough, not smoking. To test, drop a tiny piece of dough; it should sizzle and rise to the surface slowly.
• Carefully slide 3-4 roth into the hot ghee, ensuring not to overcrowd the pan.
• Fry on a consistent low heat for 5-7 minutes on the first side, until it's a deep golden brown.
• Flip carefully and fry for another 4-5 minutes on the other side until it's evenly browned and cooked through. Low heat is crucial for cooking the inside properly.
• Remove with a slotted spoon and place on a wire rack to drain excess ghee and cool.

Cool and Store

• Allow the roth to cool completely at room temperature. They will become firm and crispy as they cool.
• Serve as a festive snack or dessert. Once completely cool, store in an airtight container where they will stay fresh for several weeks.