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
- 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)
- 1/2 tsp Ajwain seeds (optional, for flavor)
- 1/4 cup Dry atta (for dusting)
- 1 tsp Oil (for dough kneading, optional)
- 1 tbsp Fresh coriander (finely chopped, optional)
Step-by-step instructions
Step 1 · In a wide parat (mixing bowl)
In a wide parat (mixing bowl), add whole wheat atta and salt. Optionally add ajwain seeds for added flavor.
Step 2 · Gradually pour water and knead into a soft
Gradually pour water and knead into a soft, smooth dough. Add 1 tsp oil if desired for extra softness.
Step 3 · Cover the dough with a damp cloth and let it rest for 10 minutes
Cover the dough with a damp cloth and let it rest for 10 minutes.
Step 4 · Divide dough into equal balls
Divide dough into equal balls. Dust with dry atta and roll each into a thin roti using a belan (rolling pin).
Step 5 · Heat a tawa (griddle) on medium flame
Heat a tawa (griddle) on medium flame. Cook each roti until bubbles appear, then flip. Cook until both sides are golden with light brown spots.
Step 6 · Remove roti from tawa
Remove roti from tawa, immediately brush with 1 tsp desi ghee. Optionally sprinkle fresh coriander for aroma.
Step 7 · Serve hot ghee rotis with dal
Serve hot ghee rotis with dal, sabzi, or enjoy as is.
Why this recipe 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.
A note on tradition
Ghee with Roti is deeply rooted in North Indian traditions and is a must-have in Punjabi, Rajasthani, and Uttar Pradesh households. It is often prepared for lunch during festivals like Diwali and Holi, when freshly made rotis are served with homemade ghee. The dish symbolizes warmth and hospitality, and is commonly packed in tiffins for school or work. Over generations, it has evolved to include multigrain variations and healthier adaptations, but the essence remains unchanged.