Air fryer recipe · Desserts & Bakes · Uttarakhand
Garhwali Roat
A thick, sweet wheat and jaggery flatbread with fennel, made for puja offerings in rural Garhwal at Diwali. It is dense and biscuit-like, so it works well in the air fryer.
- 40 minTotal time
- 170°CAir fryer
- 4Serves
- VegetarianDiet
- UttarakhandState
Part of the Diwali across India collection
Nutrition per serving
- 470kcal
- 7.4 gprotein
- 79.0 gcarbs
- 16.1 gfat
- 9.7 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Whole wheat flour (atta)2 cups
- Grated jaggery1/2 cup
- Ghee1/4 cup
- Fennel seeds (saunf)1 tbsp
- Cardamom powder1/2 tsp
- Milk1/3 cup
Method
Melt the jaggery
Warm the milk and stir in the jaggery until it melts. Let it cool until warm.
Rub in the ghee
Mix the atta, fennel and cardamom, then rub in the ghee well. The ghee makes the roat crumbly rather than chewy.
Knead a stiff dough
Add the jaggery milk slowly and knead into a stiff dough. Rest it covered for 10 minutes.
Shape the roat
Divide the dough into 4 and press each into a thick round about 1.5 cm thick and 10 cm across. Mark a simple pattern on top with a fork or the edge of a spoon, as many families do.
Air-fry slowly
Line the basket with parchment and lay the roats in one layer. Air-fry at 170°C for 18 min, turning once halfway, until deep golden and firm. Cool fully before breaking into pieces, as roat firms up as it cools.
