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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.
Prepare the Jaggery Syrup
Knead the Stiff Dough
Shape the Roth
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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.
This bihari recipe takes 50 minutes to prepare and yields 12 servings. At 168.12 calories per serving with 2.72g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Shallow Fry the Roth
Cool and Store
Incorporate 2-3 tablespoons of finely chopped almonds, cashews, or pistachios into the flour mixture for added crunch and richness.
Mix in 1/4 cup of desiccated coconut with the atta for a different flavor profile and texture.
Add a pinch of green cardamom powder (elaichi) or a tiny pinch of nutmeg powder to the dough for a warm, aromatic flavor.
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.
Made from whole wheat flour (atta), Roth provides complex carbohydrates that release energy slowly, keeping you full and energized for longer periods.
Jaggery is an unrefined sugar that retains more minerals like iron, magnesium, and potassium compared to refined white sugar, contributing to overall mineral intake.
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.
One piece of Roth contains approximately 200 calories, primarily from carbohydrates from the whole wheat flour and jaggery, and fats from the ghee.
Roth is a traditional, energy-dense sweet. While it's made with whole wheat flour (providing fiber) and jaggery (containing some minerals), it is high in calories and fat due to the ghee and frying process. It's best enjoyed in moderation as a festive treat.
The most common reasons for soft Roth are a soft dough or frying on high heat. The dough must be very stiff, and frying must be done slowly on low heat to draw out moisture and make it crispy.
Yes, you can replace jaggery with an equal amount of powdered sugar. However, you will need to use lukewarm water or milk to knead the dough, as you won't be making a syrup. Using jaggery provides the authentic color and flavor.
When cooled completely and stored in an airtight container at room temperature, Roth has a long shelf life and can stay fresh for up to 3-4 weeks.