This year, I will be celebrating Roth Teej for the third time on the 6th of September. However, I'm not a Jain. By now, you might be wondering what draws a non-Jain like me to this significant festival. Roth Teej, a prominent festival in the Jain community of India, has become a significant event in my life due to my close association with a Jain family after my marriage in Jaipur. My husband's close friend, who happens to be a Jain, introduced us to this festival celebrated in Jaipur, the royal and vibrant Pink City.
Jaipur, with its royal heritage and vibrant culture, is a place where traditions are preserved and celebrated with great enthusiasm. Every significant day on the Indian calendar is marked with grandeur, and Roth Teej is no exception. Rajasthan has a large Marwari and Jain population, making it an ideal place to witness this unique festival.
Roth Teej falls in the month of Bhadwa, an auspicious time according to the Jain calendar. The festival is celebrated on the third day after the first Amavasya (new moon) following Rakshabandhan. The name "Roth Teej" is derived from the traditional preparation of "roth," a thick flatbread that is central to the celebration. The festival embodies purity and piousness, with every aspect of the celebration reflecting these values.
The preparations for Roth Teej begin a week before the actual day. The flour used to make the roth is obtained from wheat that has been meticulously cleaned and washed. In earlier times, Jain localities had mills specifically dedicated to cleaning and washing the wheat before grinding it into flour. Today, with urbanization and busy lifestyles, such mills are hard to find. Many people now rely on local Jain vendors who prepare this special flour during the festival season, ensuring that the tradition of using clean, purified ingredients is upheld.
Swati Jain, a close friend of mine and a devoted member of the Jain community, introduced me to the intricacies of Roth Teej. Swati, who runs an interior designing company, Fine Designs INC, in Jaipur, never misses an opportunity to celebrate even the smallest festival. She has been instrumental in teaching me about the cultural and religious significance of Roth Teej, which goes far beyond just a day of celebration.
On the eve of Roth Teej, the preparations begin in earnest. After the evening meal, the kitchen is thoroughly cleaned with soap or detergent, and a small traditional rangoli known as ‘Roth Mandana’ is made using choona (quick lime powder) or geru (natural clay pigment), right at the place where the roth will be prepared. These materials are chosen for their purity, a key theme throughout the festival.
The next morning, the kitchen floor is washed again to ensure it is free of any impurities. No one is allowed to enter the kitchen without bathing first, emphasising the importance of cleanliness. The dough for the Roth is kneaded with ghee, water, and the specially prepared wheat flour. The dough is intentionally made harder than regular chapati dough to maintain its shape during preparation.
The Art of Making Roth
Making Roth is a delicate process. The dough is shaped into a circular flatbread with 24 ‘kangoorey’ (a traditional design) symbolising the 24 holy shrines. A bangle or ring made of gold or silver is used to create a design in the centre, symbolising prosperity. The Roth is then cooked on a clay tawa (griddle). Unlike regular cooking, metal tawas like those made of iron or copper are strictly avoided.
The first Roth made is taken to the temple as an offering to Lord Mahaveer. It is then served with traditional accompaniments: turai ka raita (a ridged gourd yogurt dish), ghee, and homemade boora (crystallised sugar). The ghee is also homemade, and the boora is prepared by drying homemade sugar syrup and then crushing it to the desired texture. Turai is boiled and mixed with freshly set curd made the previous night. Though the traditional meal is simple, many people have begun adding other dishes to the menu to make the occasion more elaborate.
Swati explains that on Roth Teej, no food is fried or cooked in oil. This practice aligns with the festival’s emphasis on health and purity. Even the salt used is freshly ground rock salt, reinforcing the idea of eating fresh and homemade food. Additionally, for the day, it is ideal to just consume one variety of grain. But now days you may also find kheer, a rice-based dessert. Some adhere carefully to the regulations and do not eat kheer, while some may eat.
Cultural Etiquettes and Traditions
The festival’s customs are strictly followed to maintain its sanctity. Swati mentions that while preparing Roth, the tawa should never be lifted off the stove and placed on the counter, as doing so would symbolise an end to the day’s meal preparations. Instead, the tawa can be moved to the next burner. In ancient times, when people used traditional clay ovens called ‘sigdi’, they would have two separate ovens—one for keeping the tawa and another for cooking the Roth evenly over coal.
Once the Roth is prepared, it can only be served to the family members after the eldest male has feasted. This custom highlights the respect for elders. Women in the family often eat last, ensuring that everyone else has had their share.
While the core rituals of Roth Teej remain unchanged, the festival has evolved over time. Today, people incorporate modern elements into their celebrations, such as adding new dishes to the traditional menu or sourcing ingredients from local vendors instead of preparing everything at home. Despite these changes, the essence of Roth Teej—a celebration of purity, devotion, and community—remains intact.
For those like me who are not Jain but have had the privilege of participating in Roth Teej, the festival is a beautiful representation of India's diverse cultural. It is a celebration that goes beyond religious boundaries, offering a glimpse into the rich traditions of the Jain community. For me, Roth Teej is not just about the food; it is about the values of purity, respect, and devotion that a culture has and one preserves even in modern times. It is a day that I now look forward to every year, not just for the delicious food, but also for the warmth and hospitality.