The Rajasthani Khoba roti is renowned for its textured surface. The surface is filled with small indentations or khoba, that have been created using the thumb and other fingers. In Rajasthan, the roti is served with ghee, and often the ghee settles in most of these dents. The roti is also often used as a plate, and all the semi-dry subzis of Rajasthan like Panchkuta sabzi, rabodi ki sabzi and ker sangri find a place inside these dents.
Making this roti is no less than an art, even though it is made on a tawa, it is nothing like your standard roti. It needs to be cooked on medium flame first, else it may remain uncooked from inside. It is supposed to have a crisp, tough exterior, to be softened only when it comes in close contact with ghee or the subzis.
