Gur Aur Bajre ki Meethi Roti

By: Rajat Mendhi
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6 rotis
The Meethi Roti is traditionally made during winters in Punjab. Once the weather begins to cool, and fresh jaggery is readily available, this delicacy made with bajra, ghee, and jaggery is rolled out. The aroma of the toasted rotis—flavoured with spices like fennel, green cardamom, black cardamom, nutmeg, and black pepper—fill the heart and hearth with warmth. Unlike what the name suggests, the rotis are firm and rustic, baked akin to tava bread. Known to keep our bodies warm and even boost immunity, bajra is typically consumed when the temperature dips. For Rajat Mendhi, who hails from a Multani family, these rotis are a winter essential, a memory of home away from home. They are an ideal accompaniment to tea, or even served as a dessert—slightly warm, topped with a generous spoonful of ghar ki malai.

For the dough:

Bajre ka atta 1 cup | 116 grams
Salt 1 pinch
Cashews, powdered 2 teaspoons | 7.5 grams
Ghee, melted 2 tablespoons | 30 grams

For the spice mix:

Green cardamom 2
Black cardamom, large 1
Black peppercorns 10
Fennel seeds ½ teaspoon
Nutmeg, grated 1 pinch

For the chashni

Water ¼ cup | 55 grams
Jaggery, grated ¼ cup | 48 grams

What You Will Need

Cup and spoon measures or a weighing scale, a mortar and pestle, a mixing bowl, a cast-iron pan or frying pan, a heavy-bottomed pot.

Instructions

1

Except for the nutmeg, dry-roast the spices in a warm pan, keeping the flame on low. The spices should be fragrant and toasted, but not browned.

2

Once cool, skin the cardamom, keeping only the seeds. Use a mortar and pestle to gently crush all the spices into a coarse mix. Keep aside.

3

To make the chashni, heat the water and jaggery together in a pot. Mix well until the jaggery is dissolved. Strain the chashni, then allow it to cool and keep aside.

4

In a large mixing bowl, mix the bajre ka atta, salt, powdered cashews, and the spice powder.

5

Add melted ghee to this atta mixture, one tablespoon at a time. Massage the ghee thoroughly into the atta by rubbing it between your palms. You know you’ve added enough ghee when the dough comes together into a dry clump that holds its shape when pressed between your palm and fingers.

 

6

Add the cooled chashni to this atta mix, a few tablespoons at time. Between each addition, knead the dough thoroughly to make sure the chashni is well incorporated into the dough. Continue to do this until you form a tight, firm dough that comes together well. You will need approximately 4 tablespoons of the chashni to form a smooth dough.

 

7

Cover the dough and let it rest at room temperature for 30 minutes. This allows the atta to absorb the chashni.

8

After resting the dough, knead it well again. In case it begins to crumble and doesn’t come together, add 1 to 2 teaspoons of chashni and knead it again. Form small balls with the dough.

 

9

Using the back of a flat bowl, gently press each ball down to form a thick roti approximately ½ to ¼ inch in height.

 

 

10

Next, set a heavy cast-iron pan or non-stick tava on the stovetop over low heat. Place the rotis gently on the tava, without adding any oil or ghee to the pan.

11

Cook the rotis on a low to low-medium flame, periodically pressing them down with the back of the flat bowl. As one side becomes brown and toasted, flip the rotis and repeat for the other side. Each side takes approximately 5 minutes to cook.

 

12

Remove the rotis from the tava when both sides are browned, and the inside is cooked through. This can be checked by breaking a piece of the roti to check that the inside is no longer doughy or raw. Do not stack the rotis one on top of the other. Spread them out and let them cool down to room temperature. This prevents them from getting soggy.

Tips

  1. Since the rotis tend to be a bit dry, serve them slightly warmed, with ghar ki malai.
  2. The amount of ghee and chashni needed for the dough will vary, so look for the consistency mentioned rather than the exact measurements.
  3. The rotis have to be cooked slowly on a low flame so they cook all the way through and the jaggery doesn’t burn.

Variations

  1. For a savoury version of this roti, use jeera, poppy seeds, and black pepper instead of the spices mentioned in the recipe. For the dough, substitute the cashew powder with 3 to 4 tablespoons of besan. Instead of the chashni, use plain water.
  2. If you want the roti to be less crumbly, substitute a small quantity of the bajre ka atta with whole wheat flour.

Rajat Mendhi is a chef and founder of Bombay Picnics, which crafts culinary experiences evoking a sense of home and comfort. Formerly a brand and marketing strategist, he now creates innovative menus for restaurants in Mumbai, Goa, and Pune. As a consulting chef, Rajat blends personal expression with tradition, aiming to push culinary boundaries.

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