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gur ki roti, 3 ways recipe | jaggery roti | Gujarati meethi roti | meethi gud ki roti |
Tarla Dalal
• 20 August, 2021
Table of Content
gur ki roti, 3 ways recipe | jaggery roti | Gujarati meethi roti | meethi gud ki roti | with 62 amazing images.
gur ki roti, 3 ways recipe | jaggery roti | Gujarati meethi roti | meethi gud ki roti is a pleasant way to enjoy a sweet meal. Learn how to make jaggery roti.
To make gur ki roti, combine the jaggery and 1/2 cup water in a deep bowl. Cover with a lid and keep aside for 30 minutes. After 30 minutes, break the jaggery lumps with your fingers. Keep jaggery water aside. In another deep bowl, combine the wheat flour, oil, jaggery water, fennel seeds, desiccated coconut and salt and knead into a dough without using water. Cover with a lid and keep aside for 15 minutes.
Divide the dough into 5 equal portions. Greases it with a little ghee. Roll a portion into a 6” (150 mm.) thick roti. If you find it difficult to roll, then roll them on a greased plastic sheet. Heat a non-stick tava and grease it with little ghee. Place the roti on it and grease on top with little ghee. Cook on a slow flame for 90 seconds and flip over. Grease the top of the roti once again with little ghee, flip over and cook on a slow flame for 90 seconds or till it turns golden brown in colour from both the sides. Repeat steps 5 to 8 to make 4 more rotis. Serve immediately or store in an air-tight container. It stays fresh for 5 to 7 days.
Sometimes the contrast between the simplicity of a dish and its complex flavour is striking! Gujarati meethi roti is a perfect example of this phenomenon. With minimal ingredients and an extremely simple procedure, you get a delectable meethi gud ki roti that surprises you with its exciting crispness and lingering flavour.
As the name says jaggery roti, gud is the key ingredient with hints of fennel and desiccated coconut. Of course, a pinch of salt is a must too to bring out the flavours of jaggery. Here we have shown 3 ways of making gur ki roti, using 3 different varieties of jaggery – yellow jaggery, brown jaggery and black jaggery. You can use any variety of your choice.
This meethi gud ki roti is served with a dollop of white butter, also called safed makhan or chunda in Gujarat. However, Maharashtrians enjoy it with a cup of masala chai.
Tips for gur ki roti. 1. Roll out into a 6” (150 mm.) thick roti. We want a thick roti which is like paneer paratha. Don t try and make a big roti from this as the gur may come apart. 3. Add only 1/2 cup water to the jaggery. Adding extra water will make the roti less sweet. 4. Cook these wheat flour, jaggery and sesame rotis over a slow flame, to ensure that the insides are well cooked too.
Enjoy gur ki roti, 3 ways recipe | jaggery roti | Gujarati meethi roti | meethi gud ki roti | with step by step photos.
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
25 Mins
Makes
5 rotis
Ingredients
For Gur ki Roti
1 cup grated jaggery (gur)
2 cups whole wheat flour (gehun ka atta)
1 tbsp oil
1 tbsp fennel seeds (saunf)
2 tbsp desiccated coconut
a pinch of salt
3 tsp ghee for greasing and cooking
For Serving With Gur ki Roti
Method
For gur ki roti
- To make gur ki roti, combine the jaggery and 1/2 cup water in a deep bowl. Cover with a lid and keep aside for 30 minutes.
- After 30 minutes, break the jaggery lumps with your fingers. Keep jaggery water aside.
- In another deep bowl, combine the wheat flour, oil, jaggery water, fennel seeds, desiccated coconut and salt and knead into a dough without using water. Cover with a lid and keep aside for 15 minutes.
- Divide the dough into 5 equal portions. Grease the dough with a little ghee.
- Roll a portion into a 6” (150 mm.) thick roti. If you find it difficult to roll, then roll them on a greased plastic sheet.
- Heat a non-stick tava and grease it with little ghee.
- Place the roti on it and grease on top with little ghee. Cook on a slow flame for 90 seconds and flip over.
- Grease the top of the roti once again with little ghee, flip over and cook on a slow flame for 90 seconds or till it turns golden brown in colour from both the sides.
- Repeat steps 5 to 8 to make 4 more rotis.
- Serve the gur ki roti immediately with white butter / chunda / masala chai. Alternatively, store in an air-tight container. It stays fresh for 5 to 7 days.
Gur ki Roti, Jaggery Roti recipe with step by step photos
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- what is til gur ki roti made off? jaggery roti is made from 1 cup grated jaggery (gur), 2 cups whole wheat flour (gehun ka atta), 1 tbsp oil, 1 tbsp fennel seeds (saunf), 2 tbsp desiccated coconut and a pinch of salt.
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This is what gur looks like.
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Chop the 1 cup gur (jaggery) and put in a glass bowl.
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Add 1/2 cup water to the jaggery.
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Cover for 30 minutes.
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Image after soaking.
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Break the gur lumps with your fingers. It's okay to have some small pieces as this will get cooked later while making the roti. Your jagger water is ready.
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This is what gur looks like.
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In a bowl put 2 cups whole wheat flour.
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Add 1 tbls oil.
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Add jaggery water. Step by step on preparing jaggery water given above.
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Add 1 tbls fennel seeds (saunf).
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Add 2 tbls desiccated coconut and a pinch of salt. This gives a nice coconut flavour to the roti.
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Knead well into a dough. You don't need to add any further water.
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Cover for 15 minutes.
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Divide the dough into 5 equal portions.
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To make gur ki roti recipe | jaggery roti | gud ki poli | Apply little ghee on the rolling board
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Flatten a dough ball and put a little ghee on top.
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Roll a portion into a 6” (150 mm.) thick roti. If you find it difficult to roll, then roll them on a greased plastic sheet.
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Heat a non stick pan and grease it with ghee. Place the roti on it..
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Cook on a low flame for 90 seconds while pressing down with a spatula all over the roti to ensure uniform cooking. Flip over.
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Grease the top of the roti. Cook on a low flame for 90 seconds while pressing down with a spatula all over the roti to ensure uniform cooking.
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Flip over and cook till golden brown on a low flame for 90 seconds. Your roti is cooked.
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Remove the Roti on a plate.
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Serve gur ki roti | jaggery roti | gud ki poli | immediately.
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Apply little ghee on the rolling board.
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Roll a portion into a 6” (150 mm.) thick roti. If you find it difficult to roll, then roll them on a greased plastic sheet. We want a thick roti which is like a paneer paratha. Don't try and make a big roti from this as the gur may come apart.
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Add only 1/2 cup water to the jaggery. Adding extra water will make the roti less sweet.
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gur ki roti is served with white butter (safed makhan).
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gur ki roti is served with tea.
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- We show you below step by step on how to make kala gur ki roti.
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This is what kala gur looks like.
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Chop the 1 cup kala gur (jaggery) and put in a glass bowl.
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Add 1/2 cup water to the black jaggery.
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Cover for 30 minutes.
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Image of kala gur after soaking.
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Break the gur lumps with a spoon or your fingers. It's okay to have some small pieces as this will get cooked later while making the roti. Your jagger water is ready.
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In a bowl put 2 cups whole wheat flour.
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Add 1 tbls oil.
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Add 2 tbls white til (white sesame seeds).
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Add jaggery water and a pinch of salt. Step by step on preparing jaggery water given above.
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Knead well into a dough. You don't need to add any further water.
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Cover for 15 minutes.
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Divide into 5 balls.
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In a bowl put 2 cups whole wheat flour.
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On a rolling board place a zip lock bag and grease it with ghee.
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Flatten a dough ball and put a little ghee on top.
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Roll out to 4 inches (100 mm) or 5 inches (125 mm). We want a thick roti which is like a paneer paratha. Don't try and make a big roti from this as the gur may come apart.
-3-193717.webp?w=800&format=webp)
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Heat a non stick pan and grease it with ghee.
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Place the roti on it.
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Grease the top of the roti.
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Cook on a low flame for 90 seconds. Remember to keep pressing down on the roti with a spatula to ensure uniform cooking of the roti.
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Flip over.
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Grease again.
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Cook for 90 seconds on a medium flame while pressing down with a spatula. Flip over and your roti is ready. If you feel not done, then cook each side again for 5 to 10 seconds.
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Flip over. You kala gur ki roti is ready.
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Serve kala gur ki roti immediately.
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On a rolling board place a zip lock bag and grease it with ghee.
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On a rolling board place a zip lock bag and grease it with ghee.
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Roll out to 4 inches (100 mm) or 5 inches (125 mm). We want a thick roti which is like a paneer paratha. Don't try and make a big roti from this as the gur may come apart.
-2-193718.webp?w=800&format=webp)
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Add 5 tbls water (1/2 cup water) to the jaggery. Adding extra water will make the roti less sweet.
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kalal gur ki roti is served with white butter.
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kala gur ki roti is served with tea.
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kala gur ki roti is served with milk.
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On a rolling board place a zip lock bag and grease it with ghee.
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This is the jaggery we used. Follow the same process above to get brown gur ki roti.
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Serve brown gur ki roti immediately
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This is the jaggery we used. Follow the same process above to get brown gur ki roti.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per roti
| Energy | 422 cal |
| Protein | 6.5 g |
| Carbohydrates | 66.7 g |
| Fiber | 6.7 g |
| Fat | 15.3 g |
| Cholesterol | 0 mg |
| Sodium | 11.1 mg |
Click here to view Calories for Gur ki Roti, Jaggery Roti
The Nutrient info is complete
Gandhi Dhwani
Aug. 16, 2021, 11:25 p.m.
This is an innovative roti..I made it and seemed a bit like puranpoli..I enjoyed it with achaar and red garlic chutney..A perfect winter Indian treat...
