Some recipes don’t come from cookbooks — they come from memory.
From winter mornings, warm kitchens, and hands dusted with flour.
This jaggery roti is one of those timeless comfort foods. Sweetened naturally with gur, gently spiced with fennel, and cooked slowly on a pan, it’s a recipe that nourishes more than just hunger. Simple ingredients, honest flavours, and the kind of warmth that lingers long after the meal is done.
Here’s how you can make this traditional jaggery roti at home.
GUR WALI ROTI
(WATCH VIDEO HERE)
Ingredients
Jaggery (gur)
Flour
Salt
Ghee
Fennel seeds (saunf)
Method
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Lightly crush the fennel seeds and keep aside.
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Melt the jaggery in a little water to make a liquid. Let it cool slightly.
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Add the crushed fennel seeds to the jaggery liquid.
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Add salt and mix well.
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Gradually add flour and knead into a soft dough.
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Add ghee and knead again until smooth.
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Divide the dough into balls.
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Roll each ball into a thick roti.
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Use a fork to make small holes on the roti.
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Cook on a hot pan, flipping and cooking both sides until golden.
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Serve hot with achaar.
In a world of shortcuts and refined sugars, recipes like this remind us why slow, mindful cooking still matters. Jaggery brings depth and warmth, fennel adds gentle digestion support, and ghee ties it all together with richness and comfort.
This jaggery roti isn’t just food — it’s a pause.
A moment to reconnect with tradition, with seasonal eating, and with flavours that have nourished generations.
Serve it hot with achaar, share it with loved ones, and let simple food do what it does best — bring people together.
