BM# 63: Journey through the Cuisines
Week 2: Rajasthani Cuisine
Day 11: K for Khoba Roti
I saw this roti for the very first time on Valli’s blog for one of the previous BMs. It looked so appealing and sounded so interesting that it went into my to-make list. It took all this time (actually 2 years) for me make these. Khoba means deep indentation in Rajasthani, hence the name for the roti.
The roti is quite thick and needs to be cooked for a long time to cook evenly. The final roti is crispy on the outside and chewy in the middle. It is usually served with a generous drizzle of ghee along with a curry or dal or any other spicy side dish.
- 2 cups Atta (Wholewheat flour)
- 2 tsps Ghee
- To taste Salt
- In a mixing bowl, combine atta, salt and ghee. Add enough water and make a firm, pliable dough. Cover and set aside for 15~20 minutes.
- Divide the dough into 4 equal parts. Roll out one piece into 6~7" round circle that is about ½" thick.
- At this stage, you can either pinch the surface or use a tiny forceps or tongs to pinch the top layer of the dough in circular fashion to create the design.
- Place the roti non-pinched side down on a hot tawa/ griddle and cook on medium flame till lightly golden. Gently flip and cook the pinch side until lightly golden and cooked through.
- At this stage to brown the top of the roti, it can be placed directly on the flame for a few seconds or under the broiler for less than a minute. Remove and serve hot with a curry and Enjoy!! I served with some capsicum lauji (substitute carrot with peppers in this recipe) and palak dal.