Gur roti (jaggery roti)
Preparation Time
7 minutes
Cooking Time
35 minutes
Difficulty Level
easy
Meal Type
Evening Snack
Serves 8
Key Ingredients
- Jaggery powder
About This Recipe
Gur roti, or jaggery roti, is a flatbread sweetened by kneading melted gur into the dough rather than sprinkling it on top. This gur roti recipe melts the jaggery into part of the water first, so the sweetness spreads through every bite instead of sitting in speckles that scorch on the tawa.
The soft roti comes from three things: a soft dough, a proper rest under a damp cloth, and a medium flame. A hard jaggery roti is almost always dough that was too dry or a tawa that was too hot, which burns the sugar in the dough before the atta cooks. Roll evenly, because thin patches cook into hard spots.
Six tablespoons of jaggery for eight rotis gives a gentle sweetness that reads as a snack, not a dessert; add a seventh for a sweeter one. The cardamom is optional. They travel well in a lunchbox rolled slightly thicker. In the fridge they stay good for two days and soften again on a warm tawa.
Ingredient List
Serving Size:
1x
2x
3x
Dough
- Whole wheat flour (atta) — 2 cups
- Jaggery powder — 6 tbsp
- Ghee (2 tbsp in the dough, the rest for cooking) — 4 tbsp
- Water — 3/4 cup
- Cardamom Powder — 1/2 tsp
Rolling
- Dry atta, for dusting — 2 tbsp
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Serving Suggestions
Roll one warm with a little extra ghee, or pack two in a lunchbox with a banana. A bowl of curd or a glass of milk alongside makes it a small meal. More gur flatbreads and sweets are in the jaggery recipes roundup.
Tips for Cooking Gur roti (jaggery roti)
Melt the jaggery into the water first and let it cool to warm; hot syrup cooks the flour and makes a heavy dough. Knead the dough soft and rest it covered, then roll each roti evenly. Stay with the tawa: the sugar in the dough browns in seconds. Stack the rotis in cloth the moment they leave the tawa.
Chef’s Note
One roti comes to about 204 kcal with 3.4 g of protein and 3.4 g of fibre from the atta, and 8 g of fat, most of it the ghee from the tawa. It is a snack rather than a meal on its own; a bowl of dal or curd rounds it out.
Per serving (approx.): 204 kcal, protein 3.4 g, carbs 29 g, fat 8 g, fibre 3.4 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Jul 12, 2026
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