Ghee with Roti
Lunch • India
How to Make Ghee with Roti (Traditional & Healthy Version)
Ghee with Roti, a staple of North Indian cuisine, is a timeless dish enjoyed across households and celebrations. Roti, made from whole wheat atta, is cooked on a tawa and generously brushed with homemade ghee, giving it a rich aroma and melt-in-the-mouth texture. This combination is not only satisfying but also steeped in tradition; it’s a comfort food enjoyed during festivals like Diwali and Holi, as well as in daily lunches. The earthy, nutty flavor of atta roti pairs beautifully with the subtle sweetness and depth of desi ghee. In many North Indian homes, children are served fresh, soft rotis smeared with ghee for lunch or as an after-school snack. This dish is cherished for its simplicity, nutritional balance, and its role in family gatherings, where rotis are rolled out and served hot, sometimes with sabzi or dal. The recipe is easy to prepare and aligns well with health-conscious eating by using minimal ingredients and wholesome techniques. Its authenticity and adaptability make Ghee with Roti a favorite, whether you are tracking calories or celebrating a festival.
Ingredients(for 2 rotis per person with 1 tsp ghee each)
- 2 cups Whole wheat atta (Indian chakki atta)
- 3/4 cup Water (adjust as needed)
- 2 tsp Desi ghee (homemade preferred)
- 1/4 tsp Salt (optional) - optional
- 1/2 tsp Ajwain seeds (optional, for flavor) - optional
- 1/4 cup Dry atta (for dusting)
- 1 tsp Oil (for dough kneading, optional) - optional
- 1 tbsp Fresh coriander (finely chopped, optional) - optional
Instructions
- 1
In a wide parat (mixing bowl), add whole wheat atta and salt. Optionally add ajwain seeds for added flavor.
3 minutes
Mix dry ingredients thoroughly for even seasoning.
- 2
Gradually pour water and knead into a soft, smooth dough. Add 1 tsp oil if desired for extra softness.
5 minutes
Knead well to activate gluten, resulting in softer rotis.
- 3
Cover the dough with a damp cloth and let it rest for 10 minutes.
10 minutes
Resting helps hydrate the dough and makes rolling easier.
- 4
Divide dough into equal balls. Dust with dry atta and roll each into a thin roti using a belan (rolling pin).
5 minutes
Roll evenly for uniform cooking and texture.
Why This Dish is Healthy
This dish is a healthy choice due to its use of whole grains, which aid in digestion and provide sustained energy. Ghee, used in moderation, supports metabolism and is easier to digest than many other fats. The recipe avoids refined flour and uses minimal salt and optional ingredients. Its simplicity ensures fewer calories while retaining essential nutrients, making it ideal for weight watchers and those seeking wholesome Indian recipes.
Ghee with Roti combines complex carbohydrates from whole wheat atta with healthy fats from desi ghee. Whole wheat is a rich source of dietary fiber, B vitamins, and minerals like iron and magnesium. Ghee provides vitamin A, D, E, and K, and contains short-chain fatty acids beneficial for digestion. This balanced meal supports energy levels, gut health, and is suitable for vegetarian diets. When prepared with minimal ghee, it can fit well in calorie-conscious meal plans.
Pro Tips
- 💡Tip 1: Use fresh chakki atta for best flavor and texture.
- 💡Tip 2: Apply ghee immediately after removing roti from tawa for maximum aroma.
- 💡Tip 3: Rest the dough for at least 10 minutes to ensure soft rotis.
Storage & Serving
Store leftover rotis in an airtight container wrapped in a cloth to retain softness. Consume within 12 hours for best taste. Ghee can be stored at room temperature in a clean jar. Avoid refrigerating rotis to prevent hardening.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 160.0 kcal |
