Roat
Roat is a traditional sweet dessert from Uttarakhand that is made from whole wheat flour, jaggery, and ghee. Roat is made during festivals and special occasions. It is a delicious and nutritious dish. Roat can be consumed as a dessert or a snack with a cup of tea or coffee. The robust and wholesome flavour of Uttarakhand food can be enjoyed by substituting roat for processed sweets.
Traditional Garhwali foods like roat and arsa are cooked for religious celebrations like weddings. Aside from these, “Urad dal pakora,” “Urad ki poori,” “Kaddu sabji,” and “Aloo tamatar ka jhol” are among the dishes of most significance. During these times and the holiday seasons, these are all the dishes that are most usually made.
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Ingredients
- 1 cup whole wheat flour
- 1/2 cup jaggery (grated)
- 1/4 cup ghee
- 1/4 tsp cardamom powder
- A pinch of salt
- Water, as needed
How To Prepare?
- 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
- 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.
Popular Pahari Dish
Pahari dishes are a kind of Indian food that is highly appreciated in the Punjab, Himachal Pradesh, Uttarakhand, and other North Indian regions. Local ingredients and Indian spices are used to make Pahari dishes, bringing a unique flavor from the region. Arsa, roat, jholi kafuli and thechwani are some of the well-known Pahari dishes. Dishes from Pahari have mild spices and are tasty, delightful, and nourishing.
Aloo Tamatar Ka Jhol is a popular vegetarian curry dish in the state of Uttarakhand. It's scrumptious, plus it's packed with nutrients. Aloo Tamatar Ka Jhol is a dish made with tomatoes (tamatar) and potatoes (aloo), with the gravy (jhol) being thin and spicy thanks to the addition of cumin, coriander, turmeric, red chilli powder, and garam masala. The cumin seeds are added to the oil once it has been heated in a separate pan. After the cumin seeds have popped, add the chopped onions, ginger, and garlic paste and sauté until the onions are golden brown. Then, add the diced tomatoes and potatoes and cook until the tomatoes are mushy.
After adding all the spices and water, the meal is normally simmered for 15–20 minutes to allow the sauce to thicken and the potatoes to complete cooking
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