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Indian

Punjabi Gur Ki Roti

Punjabi gur ki roti is a sweet jaggery and fennel flatbread cooked slowly with ghee for Lohri and winter meals.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Punjabi Gur Ki Roti

30 mintotal

Prep 15 min · Cook 15 min

Serves
2
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is needed; dissolve and strain the jaggery before kneading so the dough stays smooth.

Method

  1. Within a compact pan, dip the crushed jaggery into the measured warm water, allowing the heat to completely liquefy the sugars into a syrup. Strain out any impurities.

  2. In a wide bowl, add the whole wheat flour, the crushed fennel seeds (saunf), and a measured portion of melted ghee. Mix the dry ingredients well to guarantee uniform fat dispersion.

  3. Add the filtered jaggery syrup into the flour gradually, kneading the mixture into a firm, smooth dough. An too wet, soft dough is a problem, as the jaggery will release more moisture.

  4. Divide the prepared dough into regularized, medium-format spheres. Use a rolling pin to flatten these into flatbreads (rotis) featuring a distinctly thicker gauge than regular variants.

  5. Heat a heavy tawa (griddle) to a steady medium. Lay the rolled roti on the hot surface. Wait until small blisters appear on the surface before turning it over.

  6. Add a generous layer of good ghee around the edge and the top. Press it with the griddle using a flat spatula, cooking both sides until deep golden-brown spots appears and the exterior feels crisp.

  7. Remove from the heat source and provision immediately for consumption, or let it cool before storing.

How to tell it's done

The roti should be thicker than a phulka, with caramel-brown spots, crisp edges and a dense sweet fennel center.

Getting it right

Tip

Cook gur ki roti on low to medium heat. Jaggery scorches quickly, so high heat makes the outside bitter before the roti cooks through.

What to serve it with

Serve gur ki roti warm with white butter, curd or a glass of milk during Lohri and cold-weather breakfasts.

Common mistakes

The roti burns before cooking inside.
Keep the heat moderate, roll it evenly thick, and brush ghee around the edges while cooking.

Storing and reheating

Keep gur ki roti wrapped at room temperature for 1 day, or refrigerate for up to 3 days. Reheat on a tawa with a little ghee.