Til Gur ki Roti

by Tarla Dalal

Til Gur ki Roti, with minimal ingredients and an extremely simple procedure, you get a delectable roti that surprises you with its exciting crispness and lingering flavour.

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Sometimes the contrast between the simplicity of a dish and its complex flavour is striking! Til Gur ki Roti is a perfect example of this phenomenon. With minimal ingredients and an extremely simple procedure, you get a delectable roti that surprises you with its exciting crispness and lingering flavour. Cook these wheat flour, jaggery and sesame rotis over a slow flame, to ensure that the insides are well cooked too.

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Til Gur ki Roti recipe - How to make Til Gur ki Roti

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Preparation Time: 5 mins Cooking Time: 20 mins Total Time: 25 mins 6Makes 6 servings

Ingredients

1 1/2 cups whole wheat flour (gehun ka atta)
2 tbsp melted ghee
6 tbsp grated jaggery (gur)
1 tsp sesame seeds (til)
a pinch of salt

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for cooking

For Serving
pickle

Method

Combine the jaggery and 2 tablespoons of water in a broad non-stick pan, mix well and cook on a slow flame for 2 to 3 minutes or till the jaggery melts completely, while stirring continuously. Keep aside and allow it to cool completely.
Combine all the ingredients including the melted jaggery in a deep bowl and knead into a firm dough using enough water.
Divide the dough into 6 equal portions and roll each portion into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook each roti on a slow flame, using little ghee till golden brown spots appear on both the sides.
Serve immediately with the pickle of your choice.