Khoba Roti Recipe
About Khoba Roti Recipe:
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.
- 25 mins
- 4 Ingredients
Ingredients for Khoba Roti Recipe
- 150 gram wheat flour
- 1/4 teaspoon Salt
- 1/4 teaspoon cumin seeds
- 2 tablespoon Ghee
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Khoba Roti Recipe
Steps To Prepare
In a bowl take wheat flour. Add salt, cumin seeds and ghee. Add water, knead and make a dough. Let the dough rest for 20 minutes.
Apply ghee on your palms
Gently knead the dough again.
Make a ball of the dough and flatten it with the help of a rolling pin.
Heat the pan and place the flattened dough on the hot pan
Cook the roti from one side and flip.
Now on the other side, use your thumb and index finger to create little dents all over the surface of the roti.
Cook the roti on low flame until it becomes crispy.
Flip and heat the upper surface for 2 mins on low flame. Make sure you are holding one end of the roti firmly at this point.
After 2 mins, flip & heat the roti from both the sides on direct gas at low flame.
Serving And Storing Method
Serve hot with ker sangri and panchkuta sabzi