Suji Roth
A lightly sweet festive flatbread made with semolina, wheat flour, banana, and jaggery. The dough is rolled gently and cooked on a hot tawa until soft inside with golden brown spots outside.
For 8 servings
- mix · ~5 min
Mix the sweet base.
1.Add grated jaggery, mashed banana, fennel seeds, cardamom powder, and salt to a wide bowl.2.Mix well until the banana softens and the jaggery starts blending in.3.Add semolina and whole wheat flour and mix again. - knead · ~5 min
Make a soft dough.
Add water little by little and knead into a soft dough. It should be smooth and slightly firm enough to roll without sticking badly.
TIPAdd water slowly because banana and jaggery both release moisture. - rest · ~15 min
Rest the dough.
Cover the dough and let it rest for 15 minutes so the semolina can soften and absorb the moisture.
- prep · ~7 min
Divide and shape the dough.
1.Knead the rested dough briefly until smooth.2.Divide it into 8 equal portions.3.Flatten each portion gently with your fingers and roll into a small thick disc.TIPIf the dough feels sticky, dust very lightly with whole wheat flour while rolling. - fry · ~20 min
Cook the suji roth on a hot tawa.
1.Heat a tawa over medium heat.2.Place one rolled roth on the tawa and cook until small bubbles appear and the base changes color.3.Flip and spread a little ghee around the edges and on top.4.Cook both sides until golden brown spots appear and the roth is cooked through.5.Repeat with the remaining dough portions.TIPKeep the heat medium so the jaggery does not burn before the center cooks. - serve
Serve warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use very ripe bananas; they sweeten the dough naturally and help keep the roth soft.
- 2After mixing, wait the full rest time so the semolina hydrates; this makes rolling much easier.
- 3If jaggery has hard bits, rub it well into the banana first so the flatbread cooks evenly without sugary hot spots.
- 4Roll these slightly thick, not paper-thin, so the center stays soft while the outside gets spotted and golden.
- 5Keep the tawa at medium heat; too hot and the jaggery darkens before the inside is fully cooked.
- 6Press the edges lightly with a spatula after flipping, since thicker sweet dough often cooks slower around the rim.
- 7Serve warm or reheat briefly on a tawa with a few drops of ghee to bring back softness.
Adapt it for your goals.
Low-ghee
Cook the roth with minimal ghee on a good tawa for a lighter finish while keeping the same sweet-spiced flavor.
nuttyNutty
Add a little chopped cashew or almond to the dough for festive texture and richer bite.
coconutCoconut
Mix in a small amount of fresh or dry coconut for a more traditional sweet flatbread feel and extra aroma.
veganVegan
Replace ghee with coconut oil or a neutral oil for cooking if you want a dairy-free version.
Why this is on our healthy list.
Whole Grain Goodness
Whole wheat flour adds fiber and a steadier, more satisfying base than using refined flour alone.
Fruit-Sweetened Softness
Banana contributes natural sweetness, moisture, and potassium while helping the dough stay tender.
Mineral-Rich Sweetener
Jaggery offers a less refined sweetness and pairs well with the earthy grain flavors in this dish.
Digestive Spice Support
Fennel and cardamom bring fragrance and are traditionally used to make sweet foods feel lighter after a meal.
Frequently asked questions
Banana and jaggery both release moisture, so add water very gradually. If needed, dust in a little whole wheat flour and let the dough rest before rolling.
