Authentic Jaggery & Fennel Seed Roti Recipe – Indian Flatbread

Last Updated on 5 months ago by Neha Deshmukh

Authentic Jaggery & Fennel Seed Roti Recipe – Indian Flatbread

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Jaggery & Fennel Seed Roti. It’s a taste of home, a little bit sweet, a little bit comforting, and honestly, just so good with a cup of chai. I first made these with my grandmother, and the aroma still takes me right back to her kitchen. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your everyday rotis. The jaggery lends a subtle sweetness that’s perfectly balanced by the aromatic fennel seeds. They’re soft, slightly chewy, and incredibly flavorful. Plus, they’re a wonderful way to enjoy a traditional Indian flatbread with a unique twist. You’ll love how easily they come together, and the warm, inviting scent that fills your kitchen.

Ingredients

Here’s what you’ll need to make about 6 small rotis:

• 1.25 cups (approximately 150g) whole wheat flour
• 0.5 cup (approximately 100g) jaggery powder
• 0.125 cup (30ml) water
• 1 tablespoon (15ml) ghee, plus extra for roasting
• 1 teaspoon (5g) fennel seeds
• 2 tablespoons (approximately 15g) desiccated coconut (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Jaggery: Types and Substitutions

Jaggery is unrefined cane sugar, and it gives these rotis a beautiful, complex sweetness. You can find it in dark or golden varieties. Dark jaggery has a stronger molasses-like flavor. If you can’t find jaggery, you can substitute with packed brown sugar, but the flavor won’t be quite the same. About ¾ cup of brown sugar would be a good starting point.

Whole Wheat Flour: Choosing the Right Kind

I prefer using atta, which is a finely ground whole wheat flour specifically for making Indian breads. It gives the rotis a lovely texture. You can find it at most Indian grocery stores. If you can’t find atta, regular whole wheat flour will work, but the rotis might be slightly denser.

Fennel Seeds: Flavor Profile and Regional Uses

Fennel seeds (saunf) aren’t just a digestive aid – they add a wonderful anise-like flavor! They’re commonly used in Indian cooking, especially in breads and sweets. My mom always said a pinch of fennel seeds makes everything better, and I tend to agree!

Ghee: Clarified Butter – Benefits and Alternatives

Ghee is clarified butter, and it adds a richness and flavor that’s hard to beat. It also helps keep the rotis soft. If you don’t have ghee, you can use melted butter, but ghee really is the traditional choice.

Desiccated Coconut: Optional Addition & Flavor Enhancement

The desiccated coconut is totally optional, but it adds a lovely texture and subtle sweetness. My aunt always adds it, and I’ve come to love it too!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Dissolve the jaggery: In a small saucepan, dissolve the jaggery in the water. Heat gently until the jaggery is fully dissolved. Let this mixture sit for about 30-45 minutes to cool. This is important – warm jaggery can affect the dough.
2. Combine dry ingredients: While the jaggery mixture cools, in a large bowl, combine the whole wheat flour, fennel seeds, and 1 tablespoon of ghee. Rub the ghee into the flour with your fingertips until it resembles breadcrumbs.
3. Knead the dough: Strain the cooled jaggery mixture into the flour mixture. Start kneading! It will be a little sticky at first, but keep going. Knead for about 8-10 minutes until you have a soft, slightly sticky dough. Add a tiny bit of water if needed, but be careful not to add too much.
4. Rest the dough: Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This allows the gluten to relax, making the rotis softer.
5. Shape the rotis: Grease a zip-lock bag or banana leaf with ghee. Divide the dough into equal-sized balls (about the size of a golf ball). Roll each ball into a thick roti – thicker than a paratha.
6. Cook the rotis: Heat a tawa (a flat griddle) over low-medium heat. Place a roti on the hot tawa and cook for about 1-2 minutes per side, flipping gently.
7. Finish cooking: Apply a little ghee to both sides of the roti and press the edges gently with a spatula to ensure even cooking. Cook until golden brown spots appear.
8. Serve: Serve warm with curd, white butter (makhan), or a comforting cup of masala chai.

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect Jaggery & Fennel Seed Rotis.

Achieving the Perfect Roti Texture

The key is a soft, pliable dough. Don’t over-knead, but make sure the jaggery is fully incorporated.

Working with Sticky Dough

Don’t be afraid of a slightly sticky dough! It’s what gives these rotis their soft texture. Grease your hands lightly with ghee when rolling.

Preventing Rotis from Puffing Up

These rotis aren’t meant to puff up like regular rotis. They’re meant to be soft and slightly dense. If they do puff up a little, just gently press them down with a spatula.

Using a Tawa for Even Cooking

A good quality tawa is essential for even cooking. Make sure it’s heated properly before you start cooking the rotis.

Variations

Want to switch things up? Here are a few ideas!

Vegan Adaptation

Substitute the ghee with a vegan butter or coconut oil.

Gluten-Free Adaptation (Using Alternative Flours)

You can try using a gluten-free flour blend, but the texture will be different. I’ve had good results with a blend of rice flour, tapioca starch, and potato starch.

Spice Level Adjustment (Adding a Pinch of Chili)

My friend loves to add a tiny pinch of chili powder to the dough for a little kick!

Festival Adaptation (Makarsankranti Special)

These rotis are especially popular during Makarsankranti, a harvest festival. You can add a little sesame seeds to the dough for an extra festive touch.

Serving Suggestions

These rotis are delicious on their own, but they’re even better with:

• Curd (Yogurt): The coolness of the curd balances the sweetness of the jaggery.
• White Butter (Makhan): A classic pairing!
• Masala Chai: The perfect comforting drink to enjoy with these rotis.
• A simple vegetable curry: They pair well with most Indian curries.

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for up to 2 days. Reheat them on a tawa or in a microwave. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions.

What is the best way to knead the dough for Jaggery Roti?

Kneading is key! Start gently, then use the heel of your hand to push and fold the dough. It will take about 8-10 minutes to get a soft, pliable dough.

Can I use a different type of sweetener instead of jaggery?

You can, but the flavor won’t be the same. Brown sugar is the closest substitute.

How do I know when the tawa is hot enough to cook the rotis?

Sprinkle a few drops of water on the tawa. If they sizzle and evaporate immediately, it’s ready.

What is the significance of fennel seeds in this recipe?

Fennel seeds are believed to aid digestion and add a lovely aromatic flavor. They’re a traditional ingredient in many Indian breads and sweets.

Can these rotis be made ahead of time and reheated?

Yes, but they’re best enjoyed fresh. Reheat them on a tawa or in a microwave.

Enjoy making these delicious Jaggery & Fennel Seed Rotis! I hope they bring a little bit of warmth and comfort to your kitchen. Let me know how they turn out in the comments below!