Roat - Bihari Style

Roat (sweet bread) is a very popular teatime snacks in Bihar. Especially made during festivals as a sign of celebration, this tastes like cookies, textured similar to the Afghani flatbread, but has quite different flavors than them. The Roat is a mandatory dish for "Hanuman Jayanti".


Whole Wheat Flour ----- 1, 1/2 cups 
Almond ------------------ 10 -12
Cashew ------------------10 - 12
Dry coconut powder ---- 2 tbsp
Dry coconut ------------- 1 tbsp chopped (optional)
Ghee -------------------- 4 tbsp
Jaggery Grated ---------- 1 cup 
Sugar -------------------- 2 tbsp
Fennel Seeds ------------ 2 tsp
Cardamom Powder -------1/2 tsp 
Ghee for cooking --------- :)
Water as required -------- :) 

Let's start

Step 1. Add jaggery in a pan along with 4 tbsp of water. Heat on medium flame until jaggery melts. turn off the heat, strain the mixture through a sieve and let the jaggery syrup cool.

Step 2. Heat 1 tsp ghee in the pan, add all the chopped nuts (almonds, cashew, dried coconut and dry coconut powder) and roast them. Keep the mix aside.

Step 3.  In a bowl take whole wheat flour, add ghee, mix it well. Now add fennel seeds and cardamom powder, roasted nuts, and sugar in a bowl. Mix them well.

Step 4. Add the jaggery syrup in the flour mixture and mix well.

Step 5. Add water little by little and knead to make a stiff dough. Cover the dough and keep it aside for 10-15 minutes.

Step 6. Divide the dough into equal parts. Dust and roll the dough into a 3-4 inch circle. It should be slightly thick.

Step 7. Heat the pan, bake it on low heat. Bake on both the sides until brown spots appear.

Step 8. Apply ghee on each side and keep pressing the Roat with the back of the spatula. Keep baking until Roat is nicely browned and become crisp.

Serve with a dollop of ghee as dessert or as tea time snack.

Note* You can also fry or bake this Roat at 180 degree for 20 minutes.

Happy cooking :)


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