'Mandua Ki Roti’ is a traditional Pahari dish that originates from the hilly regions of India, particularly Himachal Pradesh and Uttarakhand. It’s a staple flatbread that showcases the use of locally grown millet, known as finger millet or mandua. To prepare Mandua Ki Roti, mandua flour is mixed with water to form a dough. The dough is then divided into portions and flattened into round discs using hands or a rolling pin. These discs are cooked on a griddle or tawa until they develop a slightly crispy outer layer and golden brown spots.
Mandua Ki Roti has a distinctive nutty flavor and a rustic texture. It’s often enjoyed with ghee (clarified butter), yogurt, or local greens. This flatbread is a representation of Pahari cuisine’s connection to the land and its use of indigenous ingredients. Mandua Ki Roti not only provides sustenance but also reflects the resourcefulness and resilience of Pahari cooking. Its simplicity and use of locally sourced millet highlight the region’s emphasis on healthful and traditional foods. This dish holds cultural significance as it embodies the essence of Pahari culture and culinary heritage, passed down through generations.