Malwa Gur Di Roti
Sweet jaggery-stuffed flatbread. Malwa village winter breakfast with ghee.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
- Jaggery — 100 g (whole)
- Ghee — 100 g (whole)
- Wheat Flour (Atta) — 250 g (ground)
Method
- Grate or finely chop the jaggery so it dissolves easily.
- Take the wheat flour in a bowl, add the grated jaggery, a pinch of salt and a spoon of ghee.
- Add warm water gradually and knead into a soft dough, kneading well so the jaggery blends evenly through the dough. Rest the dough for 10 minutes.
- Divide the dough into equal balls and roll each one out into a roti of medium thickness, dusting with flour if needed.
- Heat a tawa on medium flame and place the rolled roti on it.
- Cook until small bubbles form, then flip and cook the other side too, applying ghee generously on both sides until golden brown patches appear.
- Press the edges gently with a spatula to ensure even cooking, then remove from the tawa.
- Garnish with chopped coriander leaves and serve hot with a generous topping of ghee.
Common questions
- How many calories in one plate of Malwa Gur Di Roti?
- 533 kcal per plate.
- How much cooking time?
- 25 min — 15 min prep, 10 min cooking.