During marriages and other family or religious functions certain traditional Garhwali dishes are prepared, the most important among them are Roat and Arsa, besides `urd ki pakori, pooris , kaddu ki bhujji and alu-tamatar ka jhol are the most common dishes made during these occasions and the festive seasons.


  1. Whole meal wheat flour (Gahun ka atta) - 2 cups
  2. Cold milk - 1/2 cups
  3. Butter Oil (Ghee) - 150 grams
  4. Green cardamom (Ilaichi) - 1/2 tsp
  5. Aniseed (Saunf) - 1 tsp
  6. Jaggery(gur) - 1 1/2 cups
  7. Water - 1 cup

 Method (Recipe)

  1. Heat the water and dissolve the jaggery in it. Sieve the jaggery solution through a muslin cloth. Set aside, and allow the solution to cool.
  2. Mix thoroughly the wheat flour with the milk along with two-tbsp. ghee. Add Saunf and Ilachi, mix well. Add the jaggery solution to the prepared wheat flour, gradually kneading it.
  3. Continue adding the jaggery solution and kneading the floor till it turns into a stiff dough. Make thick roats like roties out of the dough.
  4. Place an iron tawa on a moderate flame. Pour about a tsp. ghee on it. When the ghee gets moderately hot, place the roat on the tawa. Turn the roat upside down and add more ghee to cook if needed. Cook each roat till it becomes brown. Remove the roat from the tawa. Serve it when cool.
Posted by: eUttaranchal/ Brijmohan Bisht
Roat Photo
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