*Meethi Roti* is a type of sweet flatbread commonly made in South Asia, particularly in India and Pakistan. The word "meethi" translates to "sweet," and "roti" refers to flatbread, typically made from whole wheat flour.
Here’s a breakdown of a typical Meethi Roti:
1. **Ingredients**:
- **Whole wheat flour**: The base of the roti, providing a wholesome, earthy flavor.
- **Sugar or Jaggery**: The sweetness comes from either granulated sugar or jaggery (a traditional unrefined sugar made from sugarcane or palm sap). Jaggery adds a richer, more complex sweetness.
- **Ghee or Oil**: Used to knead into the dough or brushed on top while cooking, giving the roti a soft, rich texture.
- **Fennel seeds (optional)**: Sometimes added to enhance the flavor with a subtle anise-like taste.
- **Milk or Water**: Used to bind the dough and give it a soft texture.
- **Cardamom (optional)**: For a fragrant, slightly spicy touch.
2. **Preparation**:
- The dough is made by mixing the whole wheat flour with jaggery or sugar, along with a bit of milk or water and some ghee. This is kneaded into a soft, pliable dough.
- Small portions are then rolled out into flat rounds and cooked on a hot griddle (tava) until golden brown. Ghee is often brushed on top while cooking for extra flavor and moisture.
3. **Taste and Texture**:
- Meethi roti is soft, slightly chewy, and has a delightful sweetness. The ghee gives it a rich, buttery flavor, while the fennel seeds or cardamom (if added) provide aromatic undertones.
Meethi Roti is often enjoyed as a snack or a special breakfast, and can be eaten on its own or with a light accompaniment like yogurt or milk.
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