Delightful Roat

Posted by Post Admin on December 29, 2010 / Photo Credit:


Whole wheat flour, jaggery and ghee go into making Uttarakhand's traditional sweet dish, 'Roat'. Only on holidays and exceptional occasions do we prepare roasted ox. It's a healthy and tasty meal option. Roat is delicious as a sweet treat or as a snack with a hot beverage like tea or coffee. If you're looking to savour the powerful and nutritious flavour of Uttarakhand cuisine, try subbing roat for processed sweets. Religious events, such as weddings, are an opportunity to prepare traditional Garhwali dishes like roat and arsa. Aside from these, some of the most important meals include kaddu sabji, aloo tamatar ka jhol, urad dal pakora, and urad ki poori. All of these foods are standard fare at these events and the holidays.

  • Origin: Uttarakhand, India
  • Category: Roat is a Pahari Vegetarian Snack which is considered Breakfast
  • Ingredient: Mandua Flour, Ghee, Water are treated as main ingredients for this recipe. Other ingredients used are
  • Time and Flavour: This recipe takes approx 30-40 mins and the flavour is Neutral
  • Nutritional Information: Roat contains 340 kcal calories per 100 g serving. This serving contains 5 g of fat, 3 g of protein and 80 g of carbohydrate. The latter is 15 g sugar and 2 g of dietary fiber, the rest is other nutritional component. [ These values may vary based on ingredients used and its quantity ]

Table Of Contents

Delightful Roat

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Details Of Roat

'Roat’ is a traditional Pahari dessert that hails from the mountainous regions of India, particularly Himachal Pradesh and Uttarakhand. It’s a unique sweet treat that is deeply rooted in local culinary traditions. To prepare Roat, a mixture of locally available grains like wheat flour, jaggery (unrefined sugar), and ghee (clarified butter) is combined to form a dough. The dough is then shaped into flat discs and roasted on a griddle or tawa until they turn golden brown and slightly crispy.

What makes Roat special is its rustic texture and the use of minimal ingredients. The jaggery adds sweetness and depth of flavor, while the ghee contributes richness and a hint of nuttiness. Roat is often enjoyed during festivals, celebrations, and special occasions. It’s not just a dessert but a symbol of tradition, reflecting the importance of using locally sourced ingredients to create beloved dishes. The simplicity of Roat captures the essence of Pahari cuisine, where even basic ingredients are transformed into delightful and culturally meaningful treats.

Ingredients Used In Roat

  • Whole Wheat Flour [ गेहूँ का आटा चोकर के साथ ], 1 Cup
  • Jaggery [ गुड ], 1/2 Cup
    → Grated.
  • Clarified Butter [ घी ], 1/4 Cup
  • Cardamom Powder [ इलायची चूर्ण ], 1/4 Tablespoon
  • Salt [ नमक ], A pinch
  • Water [ पानी ], As desired


Method for preparing Roat

  • In a mixing bowl, mix the whole wheat flour, salt, and cardamom powder.
  • Mix the dry ingredients and add the water gradually to create a consistnt dough.
  • Knead the dough for a few minutes, or until it is soft and flexible.
  • Create little dough balls, then flatten each one into a disc form.
  • While a griddle or tawa is heating up, use ghee to coat it.
  • The roat should be cooked on the tawa for a few minutes on each side or until browned.
  • Brush the roat with ghee and serve hot.

Health Benefits Of Roat

  • Roat is an excellent source of carbohydrates, which provide the body with the energy it needs to carry out its daily activities.
  • It's common knowledge that the cardamom powder used in the roat has antibacterial and anti-inflammatory properties that boost defence mechanisms and promote wellness.
  • Making roats with whole wheat flour, which is high in fibre, promotes a healthy digestive system and helps regular bowel movements.
  • Roat is a healthy substitute for processed sweets and can help you satisfy your sweet cravings in a more nutritious way.
  • Ghee, a healthier alternative to butter or refined oil, adds a rich richness to the dish without significantly increasing the amount of fat while cooking the meat.
  • Jaggery, which is used in roat, contains iron, calcium, magnesium, and potassium, which are crucial elements for the body.

Although these components may offer some health benefits, it's crucial to keep in mind that everyone's experience may vary, and they must be consumed in moderation as a part of a balanced diet. If you have any specific health issues or concerns, it's recommended to speak with a healthcare provider.

To Conclude

In conclusion, the Pahari dish 'Roat' exemplifies the endearing spirit of tradition and community that characterises the region's culinary heritage. Whole wheat flour, jaggery, and aromatic spices come together in this sweet treat called 'Roat,' which exemplifies the skill of taking humble components and creating something that evokes fond memories. The slow roasting method used displays the Pahari culture's appreciation for tradition. 'Roat' is a traditional dessert that has deeper cultural meaning than just its delicious taste; it is typically served at celebrations to recognise the importance of relationships. Every bite is a reminder of the cherished custom that has brought people together for generations. Roat is a delicious portrait of love, unity, and the enduring allure of a dessert that has survived the ages; it is also a monument to the Pahari manner of appreciating the past while revelling in the present.

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Thank You

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