Jaggery Roti
Ingredients
½ cup jaggery powder or grated jaggery
⅛ cup water or 2 tablespoons water
1 to 1.25 cups whole wheat flour
1 teaspoon fennel seeds
1 tablespoon ghee or any neutral flavored oil
2 tablespoon desiccated coconut - optional
ghee (clarified butter) as required for roasting jaggery roti
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.
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.
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