- 6 katori aata (flour).
- 3 katori cheeni (sugar).
- 1 katori coconut powder.
- 3 table spoon moti elaichi (black cardamon seeds).
- 2 table spoon khas-khas (poppy seeds).
- 5 table spoons dry fruit cut into slices.
- 750g pure ghee.
- 1/2 cup milk.
- Put aata in a basin, add coconut powder, moti elaichi, dry fruits and 3/4 katori ghee and rub it in such a way so that all ingredients mix uniformly.
- Prepare chashni (sugar mixed in lukewarm water) in milk mixed with lukewarm water and put the whole liquid in flour and knead it till the dough stops to stick to hands and basin.
- Pick 200g chunks of dough, make it round between the palms and roll it on a bread board with a roller pin.
- Make design on one side with the help of a ring or any other thing.(optional).
- Now heat the ghee in a pan and start frying.
- When one side turns brown turn it downside and fry it till brown.
- Take it out of the pan, drain off the excess ghee and sprinkle khas-khas and coconut powder on on side.
- Put it in a wide basin and repeat the process for the rest of the dough.
- Note: Roth should be served when it is cool as it becomes crispy.