Roth
A traditional sweet flatbread from Bihar, Roth is delightfully crispy and crumbly. Made with whole wheat flour, jaggery, and ghee, this festive treat is often prepared for Chhath Puja and has a wonderful, long-lasting flavor.
For 12 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Jaggery Syrup
- b.In a small saucepan, combine the grated jaggery and 1/4 cup of water.
- c.Heat over low flame, stirring continuously until the jaggery dissolves completely. Do not boil or thicken the syrup.
- d.Once dissolved, turn off the heat. Strain the syrup through a fine-mesh sieve into a bowl to remove any impurities. Let it cool until it is lukewarm.
- 2
Step 2
- a.Knead the Stiff Dough
- b.In a large mixing bowl (parat), combine the atta, fennel seeds, and salt.
- c.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.
- d.Gradually add the lukewarm jaggery syrup, a little at a time, and start gathering the flour.
- e.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.
- 3
Step 3
- a.Shape the Roth
- b.Divide the dough into 12 equal portions and roll each portion into a smooth, crack-free ball.
- c.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.
- d.The edges can be left slightly rustic and cracked, which is characteristic of Roth. If you prefer, you can smooth them out.
- 4
Step 4
- a.Shallow Fry the Roth
- b.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.
- c.Carefully slide 3-4 roth into the hot ghee, ensuring not to overcrowd the pan.
- d.Fry on a consistent low heat for 5-7 minutes on the first side, until it's a deep golden brown.
- e.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.
- f.Remove with a slotted spoon and place on a wire rack to drain excess ghee and cool.
- 5
Step 5
- a.Cool and Store
- b.Allow the roth to cool completely at room temperature. They will become firm and crispy as they cool.
- c.Serve as a festive snack or dessert. Once completely cool, store in an airtight container where they will stay fresh for several weeks.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be very stiff. A soft dough will cause the roth to absorb too much ghee and break apart while frying.
- 2Always fry on low heat. This is the most critical step to ensure the roth cooks evenly from the inside out without burning.
- 3Straining the jaggery syrup is essential to remove impurities commonly found in jaggery blocks.
- 4Let the roth cool completely on a wire rack before storing. This helps them achieve their signature crispy texture.
- 5Do not overcrowd the pan while frying, as it will lower the ghee's temperature and result in soggy, undercooked roth.
Adapt it for your goals.
Add Nuts
Incorporate 2-3 tablespoons of finely chopped almonds, cashews, or pistachios into the flour mixture for added crunch and richness.
Add CoconutAdd Coconut
Mix in 1/4 cup of desiccated coconut with the atta for a different flavor profile and texture.
Spice it UpSpice it Up
Add a pinch of green cardamom powder (elaichi) or a tiny pinch of nutmeg powder to the dough for a warm, aromatic flavor.
Baked VersionBaked Version
For a healthier alternative, preheat your oven to 180°C (350°F). Arrange the shaped roth on a baking sheet and bake for 15-20 minutes, flipping halfway, until golden brown and crisp. The texture will be more like a cookie than the fried version.
Why this is on our healthy list.
Source of Complex Carbohydrates
Made from whole wheat flour (atta), Roth provides complex carbohydrates that release energy slowly, keeping you full and energized for longer periods.
Rich in Minerals
Jaggery is an unrefined sugar that retains more minerals like iron, magnesium, and potassium compared to refined white sugar, contributing to overall mineral intake.
Aids Digestion
The inclusion of fennel seeds (saunf) is not just for flavor; they are well-known in traditional medicine for their digestive properties, helping to prevent indigestion and bloating.
Frequently asked questions
One piece of Roth contains approximately 200 calories, primarily from carbohydrates from the whole wheat flour and jaggery, and fats from the ghee.