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 roti variety. basically these are small and slightly thick flatbreads made with jaggery and whole wheat flour.

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 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 rotis 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 gur ki roti plain or with curd or white butter.

if you are looking for more roti recipes then do check:

• akki roti
• bajra roti
• jowar roti
• dibba rotti
• tandoori roti

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jaggery roti recipe

5 from 1 vote

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

jaggery roti or gur ki roti is an easy to prepare tasty roti made with jaggery, fennel seeds (saunf) and whole wheat flour.

Course:snacks,sweets

Cuisine:north indian,punjabi

Servings:6 small rotis

Author:Dassana Amit

INGREDIENTS FOR jaggery roti recipe

(1 CUP = 250 ML)

• ½ cup jaggery powder or grated jaggery (gud)
• ⅛ cup water or 2 tablespoons water
• 1 to 1.25 cups whole wheat flour (atta)
• 1 teaspoon fennel seeds (saunf)
• 1 tablespoon ghee or any neutral flavored oil
• 2 tablespoon desiccated coconut (nariyal ka boora) - OPTIONAL
• ghee as required for roasting jaggery roti

HOW TO MAKE jaggery roti recipe

kneading dough for jaggery roti

• 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 gud ki 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 gur ki roti plain or with fresh curd or white butter.

RECIPE TIPS

1. if the dough becomes very sticky or wet then add some flour.
2. don't roll the rotis very thin. they are little thicker than stuffed parathas.
3. you can also add 2 tablespoons desiccated coconut. 
4. cook the rotis on a low flame.
5. instead of ghee, you can use a neutral flavored oil. 

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how to make jaggery roti or gud ki roti recipe

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 gur ki 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.

making jaggery roti on tawa

10. 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.

11. when one side is a bit browned, then flip it.

12. spread some ghee on the top. these gur ki 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.

16. 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 meethi rotis this way.

17. serve gur ki roti plain or with fresh curd or white butter.