2 ways to make jaggery roti|bajre gur ki roti|meethi roti- step by step recipe with pictures.
This is my grandma recipe, she has learned this recipe from her mother. Interesting right? She tells me that when she was young, she use to make it with her mother on a gas fire.
Meethi roti is very healthy and delicious, the flavour of fennel seed and cardamom makes it more yum.
This is a Punjabi recipe, this is usually made during winter. It can be made with bajra flour and whole wheat flour. I have shared two methods one is with bajra flour and the other is with wheat flour.
Bajra and wheat gur roti has a different texture, bajra has a sandy texture and wheat gur roti is soft. So, everyone, has different preferences like my dad prefer wheat gur roti than bajra gur roti.
So it depends on your choice that you want to use bajra (pearl millet flour) or wheat flour.
Tips for perfect jaggery roti:
- I have used half jaggery water in the bajra flour and the other half in the wheat flour. If you want to make jaggery roti of one flour only then double the quantity of flour.
- Getting cracks on the sides of the roti while rolling is not the sign of imperfection or you are doing something wrong, but it means that you are making a perfect roti.
- If you don’t have powdered jaggery then grate it in a grater or crush it with mortar and pestle.
- Store the roti in an airtight container at normal room temperature.
- Always flip the roti very gently because it can break and mostly bajra roti breaks as it is very soft.
- The dough should neither be too soft or too hard. So we need medium consistency.
- You need to follow this technique while flipping bajra roti, I have learned it from my grandmother:
1. Firstly smear some oil or ghee on the pan place the roti on tawa very gently, when the roti is cooked from one side then gently move it away from tawa with your hands on the back of the plate.
2. Then invert it over tawa very carefully, so that you don’t break it.
3. Anyways roti can’t be eaten without breaking, but their is not problem if your roti break while flipping.😃
4. I just want to share this technique with you.
Step by step recipe with pictures:
1. In a bowl add powdered jaggery and water then mix it nicely and let it rest for 15 to 20 minutes so that all the jaggery is melted in the water and there are no chunks left.
If you have a big chunk of jaggery rather than a powdered one then you can dip the jaggery in water overnight.
I have used melted jaggery water in two ways one is with bajra flour and the other is with wheat flour.
Bajra flour jaggery roti:
2. When the jaggery melts, in a big mixing bowl add bajra flour or pearl millet flour, fennel seed powder, cardamom powder, ghee, and combine it well then strain half of the melted jaggery water in it.
3. Straining the jaggery water is a very important procedure which helps to refine all the impurities. So don’t skip this process.
4. After straining the jaggery water combine it nicely. I have added flour in 3 batches in total I have added 2.5 cup of bajra flour.
The reason behind adding flour in 2 batches is that to get the right consistency of dough. The dough should neither be soft or sticky or nor rock hard.
5. After combine add another batch of flour and knead the dough, the smooth dough will be formed.
6. Check the dough by inserting finger it and it holds the shape. Keep it aside
Wheat flour jaggery roti:
7. In a bowl add wheat flour, cardamom powder, fennel seed powder and malai. Mix it well. Then strain remaining half jaggery water in it.
8. Knead the dough. The dough should be of medium consistency that is neither too hard nor too much soft.
Rolling & cooking dough:
9. Divide the dough into 3 big equal portion, as the roti needs to be thick otherwise it will break while cooking. So 3 each for wheat flour dough and 3 for bajra flour.
10. Roll the dough, don’t over roll as we need thick roti. When rolled poke the knife on roti for 6 to 7 times on different places.
11. Heat the Tawa and spread 1/2 teaspoon oil or ghee on it and transfer the roti on it. Cook the roti on low flame.
12. When one side is browned flip it to other side, make sure to cook it on low flame so that it is cooked from inside too.
13. Flip it 2 or 3 time very gently with spatula. When roti is cooked from both the side and both the sides are golden brown.
14. Turn off the flame and serve. It can be served hot or at normal room temperature.
I think so I have explained each and every step very breifly,😅 then too If you have any doubts regarding it you can comment below or ask me on Instagram.
Also, check out Bajre gur ki roti|meethi roti recipe video on YouTube.
Other recipes you might like:
2 ways to make jaggery roti|Bajre gur ki roti|meethi roti
Winter special bajre gur ki roti. It is very healthy and delicious, the flavour of fennel seed and cardamom makes it more yum.
- 1 cup + 1/2 cup jaggery powder
- 2/3 cup water
Bajra ki roti
- 2 1/2 cup bajra flour (pearl mullet flour)
- 1 tablespoon fennel seed and cardamom powder
- 1 tablespoon Ghee
Wheat flour roti
- 2 1/2 cup wheat flour
- 1 tablespoon fennel seed and cardamom pods powder
- 2 tablespoon malai
- In a bowl add 1 1/2 cup jaggery powder and 2/3 cup of water. Mix it well and let it rest for 20 to 25 minutes.
- After 20 to 25 minutes jaggery will melt in water, if not then again let it rest for 10 minutes more.
Bajra flour dough:
- To make bajra dough add 2 1/2 cup bajra flour, 1 tablespoon fennel seed and cardamom powder and 1 tablespoon ghee. Mix it well.
- Then strain 1/2 of the melted jaggery water in it.
- Mix it until the dough is formed.
Wheat flour dough:
- In a bowl add 2 1/2 cup wheat flour, 1 tablespoon fennel seed and cardamom powder and 2 tablespoon malai.
- Then add rest half of the jaggery water.
- Mix it and knead it to form dough.
Rolling and cooking:
1. Divide the dough into 3 equal big portion of dough.
2. Roll the dough by dusting little flour and make sure to roll it thick.
3. Cook the roti on low flame by adding 1/2 teaspoon oil on the pan so that roti doesn’t stick on pan.
4. Flip it to other side when one side of roti turns golden brown. When it is cooked from both sides.
5. Take the roti away from pan and let it cool and serve.
Amount Per Serving: Calories: 464Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 9mgCarbohydrates: 96gFiber: 4gSugar: 15gProtein: 11g
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This is actually original Sindhi dish called Mithi loli or Mithi koki. As you know Koki is popular breakfast made with Wheat flour.
Yes, but the bajra meethi roti is popular in punjabis household. It is especially made during winters and the wheat flour meethi roti is popular in Sindhi household.😀
So, I shared both the ways.