Khoba roti is a part of Rajasthani food, a designer roti! A thick chapati using whole wheat bread with some ghee/clarified butter is prepared and pinched to make a pattern. The pinching not only gives a very beautiful look to the roti but also helps it get cooked properly. This Rajasthani khoba roti can take your dinner recipes to another level. Whenever I would make some dal and serve with simple roti or butter roti, the menu looked very boring and incomplete. So I would always team that up with some side dish. But since I have started making khoba roti my dinner recipes got very simple. The best part is that this is an easy recipe for khoba roti. Even beginners can get this roti perfect following the technique used in this recipe.
The key ingredient for any roti recipe is kneading the dough properly. That gives soft chapati whether you are making butter roti or tandoori roti or khoba roti. The best part about Rajasthani recipes is that these don’t call for many ingredients. The ingredients required for khoba roti are:
Whole Wheat Flour: This recipe calls for atta. We don’t need any different variety of atta, the regular one. You can also make khoba roti using multigrain flour.
Ghee/clarified butter: Another Rajasthani recipe that is prepared with atta, ghee, etc is baati. Baati, however, calls for a lot of ghee. The quantity of ghee required for khoba roti is less as compared to baati.
Milk for kneading dough: For softer khoba roti I have used lukewarm milk instead of water for kneading dough.
Roti or chapati is the daily food in North India. A variety of roti, parathas, etc is prepared. And the best part is that these are very simple to make. You can try tandoori roti on tawa, paratha recipes, etc.
Make Rajasthani khoba roti and serve with panchmel dal for weekday dinner.
1.This recipe makes 2 khoba roti.
2.In a mixing bowl add 2 cups of whole wheat flour (atta), salt to taste and 3 tbsp melted and warm ghee.
3.Mix with your fingers.
4.Knead semi stiff dough using lukewarm milk.
5.Let it rest for 15 minutes, thereafter knead it once. Divide into 2 portions. Take a portion and make a smooth ball. Tuck in all the ends.
6.Roll into a thick and smooth chapati.
7.Take a clean and sterilized ring.
8.Starting from the circumference make strokes on the roti, close to each other.
9.Do this on the full roti. Meanwhile heat the skillet/tawa.
Tips:Don't forget to wear the ring after designing the roti :)
10.Pinch the circumference of the roti.
11.Put the roti on a moderately hot tawa.
12.Cook on low flame till cooked from one side.
13.Thereafter transfer to a baking tray and bake at 180°C.
Tips:The roti can be cooked on the tawa followed by direct flame of gas stove but baking helps to maintain the pattern and gives it a more beautiful color.
14.Bake till golden brown. It will take 10-12 minutes.
15.Apply melted ghee.
16.Serve hot. Bon appétit!
PREP TIME 10 minutes + 15 minutes rest times
COOK TIME 20 minutes
TOTAL TIME 30 minutes + 15 minutes passive time
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