Gur ki roti recipe with step by step photos – gud ki roti also known as jaggery roti or meethi roti is an easy to prepare tasty sweet roti variety made with whole wheat flour, jaggery, fennel seeds and ghee. These small and slightly thick flatbreads make for a filling and tasty breakfast or evening tea time snack.
Gud ki roti is made in Punjabi homes. This is a family recipe I am sharing. It is a favorite with kids and healthy too. You can even pack these in a tiffin box.
On cooling these rotis taste like jaggery based cookies and still taste awesome. Usually we serve jaggery rotis with some white butter or fresh curd, but you can even serve them plain. Apart from this roti, Besan cheela, Makki di roti and Missi roti are also popular in Punjabi homes.
You can make these meethi roti for breakfast or even as an evening snack or after school snack for kids. The recipe makes around 6 small rotis. But you can easily double it to make 12 rotis.
Serve these gur ki roti plain or with curd or white butter.
How to make Gur ki Roti or Sweet Roti
Making jaggery roti dough:
1. In a bowl, take ½ cup jaggery powder and ⅛ cup water (2 tablespoons). You can also use grated jaggery instead of jaggery powder.
2. Mix well and keep aside for 30 to 45 minutes or till all the jaggery dissolves.
3. In another bowl or pan, take 1 to 1.25 cups of whole wheat flour. Also add 1 teaspoon fennel seeds (saunf) and 1 tablespoon ghee.
2 tablespoons of desiccated coconut powder can also be added. I did not have it, so could not add.
4. First stir the jaggery solution and then using a strainer strain it directly into the bowl containing flour.
5. Mix very well first.
6. Then begin to knead and make a smooth dough. The dough will be slightly sticky due to jaggery in it. The stickiness is comparable to the stickiness of a cooked sugar or jaggery syrup.
If the dough looks wet, then you can add some more whole wheat flour and knead. Don’t add any water while kneading.
Rolling meethi roti
7. Now take a zip lock bag. You can also take a small sized plantain leaf. Spread some ghee on the zip lock bag.
8. Take a medium sized ball from the dough and place it on the zip lock bag.
9. With a rolling pin, roll to a small roti which is similar to a poori size. Just that the roti has to be slightly thick than a stuffed paratha.
Cooking jaggery roti on tawa
10. Now gently remove the roti from the zip lock bag and place it on a hot tawa. Keep the heat to low or low-medium and begin to roast the jaggery roti.
11. When one side is a bit browned, then flip it gently with a spatula. Using tongs to turn them might break the roti.
12. Spread some ghee on the top. These sweet rotis absorb ghee like anything. So make sure you don’t go overboard with the ghee. You can also use a neutral flavored oil instead of ghee.
13. Flip when the second side is browned.
14. Spread some ghee on this side too.
15. With a spatula press the edges as well as center so that the jaggery roti gets cooked evenly. Sometimes the edges don’t cook well so pressing the edges with spatula aids in cooking.
16. Flip a couple of times to get an evenly cooked and roasted sweet roti. Remove and serve hot.
You can also stack gud ki rotis in a roti basket and serve them warm. Make all meethi rotis this way.
17. Serve gur ki roti plain or with fresh curd or white butter. These sweet roti make for a filling food and can be had for breakfast or evening tea time snack served with a side of masala chai.
If you are looking for more Roti recipes then do check:
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Jaggery Roti | Sweet Roti
Ingredients
Instructions
Kneading dough
- In a bowl take ½ cup jaggery powder and ⅛ cup water (2 tablespoons water). You can also use grated jaggery instead of jaggery powder.
- Mix well and keep aside for 30 to 45 minutes or till all the jaggery dissolves.
- In another bowl or pan, take 1 to 1.25 cups of whole wheat flour. Also add 1 teaspoon fennel seeds (saunf) and 1 tablespoon ghee.
- First stir the jaggery solution and then using a strainer strain it directly into the bowl containing flour.
- Mix very well first.
- Then begin to knead and make a smooth dough. The dough will be slightly sticky due to jaggery in it. If the dough looks wet, then you can add some more whole wheat flour and knead.
Rolling jaggery roti
- Now take a zip lock bag. You can also take a small sized banana leaf. Spread some ghee on the zip lock bag.
- Take a medium sized ball from the dough and place it on the zip lock bag.
- With a rolling pin, roll to a small roti similar to a poori size. Just that the roti has to be slightly thick than a stuffed paratha.
Cooking jaggery roti
- Now gently remove the roti from the zip lock bag and place it on a hot tawa. Keep the flame to low or low-medium and begin to roast the jaggery roti.
- When one side is a bit browned, then flip it.
- Spread some ghee on the top. These sweet rotis absorb ghee like anything. So make sure you don't go overboard with the ghee. You can also use a neutral flavored oil instead of ghee.
- Flip the roti, when the second side is browned.
- Spread some ghee on this side too.
- With a spatula press the edges as well as center so that the roti gets cooked evenly.
- Flip a couple of times to get an evenly cooked and roasted jaggery roti. Remove and serve hot. You can also stack gud ki rotis in a roti basket and serve them warm. Make all rotis this way.
- Serve sweet roti plain or with fresh curd or white butter.
Notes
- If the dough becomes very sticky or wet then add some flour.
- Don’t roll the rotis very thin. These meethi roti are a little thicker than stuffed parathas.
- You can also add 2 tablespoons of desiccated coconut.Â
- Cook these sweet rotis on a low heat.
- Instead of ghee, you can use a neutral flavored oil.Â
Nutrition Info (Approximate Values)
This Gur ki Roti Post from the blog archives, first published in June 2017 has been republished and updated on December 2022.
Hi, Thanks for the recipe. How to get this one soft like Phulkas. For me it was little hard and dry.
Thanks In Advance.
-Subha
subha, these rotis do not become soft like phulkas due to the jaggery in them. they will have some denseness in them and are like crackers or biscuits. add more ghee so that they do not become dry. usually we add more ghee when frying, so when stored they do not become dry.
Hi Dassana,
Thanks for Posting all the recipes. I’m a big fan ! I’m a breastfeeding mom. My little one has peanut allergy, gluten & milk intolerance. Can you post some recipes that are gluten free, vegan and nut free? I could find some,but not a lot. Sorry if it’s gonna be very challenging. Thanks in advance ????
welcome nandhini. you can check these categories below and here i have posted many recipes. i still do add recipes that are vegan and gluten free. i will keep the nut free also in mind.
vegan recipes – https://www.vegrecipesofindia.com/recipes/vegan-recipes/
gluten free recipes – https://www.vegrecipesofindia.com/recipe/gluten-free/
Welcome Nandhini. I have recipes categories for gluten free and vegan recipes.
Gluten Free Recipes – https://www.vegrecipesofindia.com/recipe/gluten-free/
Vegan Recipes – https://www.vegrecipesofindia.com/recipes/vegan-recipes/
Will try to add more such recipes.
Hi. Gonn try this soon. Just one doubt, whtss the shelf life of these? my Msi mkes smthing similr clled roth nd tht lsts for weeks together..
Nikita, we usually finish gur ki roti in 1-2 days. It keeps well for 1-2 days at room temperature.
Hi dassana,
Can I cook the roti simply on tava without adding ghee?
you can do this way Ruchi. ghee add a nice flavour and taste, so you can add a small amount if you want.
Hi Dassana,
Thank you for nice recipe. Will try it soon. Just one question though – can I refrigerate the dough for 1-2 days?
Thanks in advance.
keep only for a day. but do bring the dough at room temperature before you start rolling the roti.