In the node detail page



  • Duration: 50 minutes
  • Serves: 8 people

Authenticity Slice

If you want to experience the authenticity at its best, use ghee for deep frying this snack.

Trivia Tadka

 Roath are usually prepared at the time of Kashmiri festival, Pun, as well as other auspicious occasions. Different designs are carved on the roath using a knife before frying them. Sometimes, edges are also pinched to form scallops.


  • Clarified butter (ghee) (200 gm)
  • Whole wheat flour (atta) (1 kg)
  • Sugar (250 gm)
  • Poppy seeds (khus-khus) (1/2 tsp)
  • Ghee for deep-frying (4 cups)


  • Mix 200 gram of ghee with atta. Blend it well with your hands. The mixture should look like breadcrumbs.
  • Mix sugar with 1 1/2 cups of water in a bowl and stir until the sugar dissolves. Use this sugar syrup to bind the dough.
  • Knead well and make a stiff dough. Add more water if required.
  • Make eight pedas (balls) of equal size with the dough and roll them into half-inch thick rounds, about 8–9-inch diameter.
  • Pierce each piece with a fork all over, sprinkle a teaspoon of khus-khus on top and press it lightly with the pressure of your palm.
  • Heat ghee in a heavy-bottom pan and deep-fry the shaped roath, one by one till they turn brown in colour.
  • Drain on an oil absorbing paper. Serve the dish immediately or store in an airtight container.

Like this recipe? How would you rate it?


Scroll To Top

What are you craving for?

  • I want

  • made of


Get Cooking