I used to love this special roti made by my beloved dadi during my childhood, a dish that brings back beautiful memories of those days. She would start by making one roti and placing it on a katori. Then, she’d sprinkle gud (jaggery) powder generously, followed by cashew nuts or any other dry fruits, and a touch of cardamom powder to enhance the flavor. She’d cover it with another roti, sealing the edges carefully and...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Knead the whole wheat flour with water to make a soft and pliable dough. Let it rest for 10 minutes.
Divide the dough into equal portions and roll out thin rotis.
Place one roti on a flat surface and sprinkle jaggery powder generously over it.
Add chopped cashew nuts and a pinch of cardamom powder on top of the jaggery.
Cover it with another roti and seal the edges carefully. Trim off any excess dough if needed.
Heat a tawa (griddle) and cook the stuffed roti on medium heat until golden brown on both sides.
Add a dollop of desi ghee on top of the cooked roti and serve warm.
Ensure the dough is soft and pliable to make rolling and sealing easier.
You can use other dry fruits like almonds or raisins as per your preference.
Cook the roti on medium heat to allow the jaggery to melt evenly without burning.
Can I use sugar instead of jaggery?
Yes, you can use sugar, but jaggery gives a more authentic and rich flavor to the dish.
What other dry fruits can I use?
You can use almonds, raisins, pistachios, or any dry fruits of your choice.
Can I make this roti ahead of time?
It is best enjoyed fresh, but you can prepare the dough and filling in advance and assemble it when needed.
Is there a substitute for desi ghee?
You can use butter or any neutral oil, but desi ghee enhances the traditional flavor.
Can I make this gluten-free?
You can try using gluten-free flour, but the texture and taste may vary.
Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting
