| Place of origin | Nepal |
|---|
Fini roti (फिनी रोटी) (literal meaning: deep-fried multi-layered flatbread) is a traditional crispy bread delicacy from Nepal, popular among the Newar community[1][2] and it is usually served with curries, dal bhat, or other Nepali dishes and is also a popular snack food served in restaurants and hotels.[3] According to Himalayan Wiki, "fini" in Newari means "thin" or "delicate" which describes the layered, flaky nature of the bread; "roti" is more generic meaning "bread" in many South Asian languages, so "fini roti" means "thin delicate bread".[3]
Fini Roti is also made for special events like weddings and to be offered to goddess Laxmi during the festival of Tihar.[4] It is a layered roti made with mainly flour and ghee, then deep-fried and sometimes coated with powdered sugar. [2][3]
As a Newar food, Fini Roti contributes to the intangible cultural heritage of places like Lalitpur inside the Kathmandu Valley. In a government intangible heritage report, traditional breads and festival foods are documented as heritage.[5]
Origins
Fini roti originates form the Newar community[3], an ethnic group in the Kathmandu Valley known for having a rich culinary tradition when it comes to festival foods, sweets, breads, and ritual dishes.[6]
Production
Fini roti is produced through a lamination process that gives its characteristic flaky texture. The dough is prepared from basic ingredients such as all-purpose flour, rice flour, ghee, and water, while the inner crispy layer is created by a paste (known as sat[3]) that is made by combining rice flour and ghee.[7] During preparation, the dough is flattened and the paste is spread on and rolled to form a log and sliced into smaller portions. When placed in oil, the dough layers separates and puffs up, producing a crisp, multi-layer structure. Some regional variations sprinkle powdered sugar on top for a sweet finish while others keep it neutral so that it can pair with savoury foods.[3]
Texture & Taste
The layering gives Fini Roti a flaky, crips outer texture and a tender, slightly puffy interior. When fried correctly, it is very light and not overly oily if drained well.[3] A savory/"plain" version is often served with curries, dal, or achaar (pickles)[8] while a sweet version with powdered sugar sprinkled on top include sugar in the dough or a light syrup.[3] Some variant recipes include cardamom for extra fragrance (Sewapoint).[9]
References
- ↑ Official, STGN (22 May 2025). "Fini Roti – Flaky Sweet Flatbread Recipe from Nepal". STGN. Retrieved 24 November 2025.
- 1 2 Junu. "Fini Roti | Newari Recipe Hut". Newari Recipes Hut. Retrieved 24 November 2025.
- 1 2 3 4 5 6 7 8 "Fini Roti - Himalayan Wiki". 25 April 2025. Retrieved 24 November 2025.
- ↑ "14 interesting Nepali food items to eat during festivals in Nepal - OnlineKhabar English News". 30 September 2022. Retrieved 24 November 2025.
- ↑ "ललितपुर महानगरपालिका". ललितपुर महानगरपालिका (in Nepali). Retrieved 24 November 2025.
- ↑ "Newari Food in Bhaktapur | Newari Cuisine | The Nanee". www.thenanee.com. Retrieved 24 November 2025.
- ↑ "Fini Roti". SBS Language. 6 November 2024. Retrieved 24 November 2025.
- ↑ "Rotis for Tihar". Rotis for Tihar. 30 October 2022. Retrieved 25 November 2025.
- ↑ "Crispy Fini Roti Recipe – Buy Maida & Ghee | Sewapoint - Recipe | Sewapoint". sewapoint.com. Retrieved 25 November 2025.