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Khoba Roti

Recipe to make beautiful Rajasthani Khoba roti. In its most basic form, the rotis are rolled out into about 1/2" thick and then the top is pinched with fingers in a circular pattern. Or you can get fancy like here and make a very intrinsic and beautiful pattern on the roti. It is usually served with a generous drizzle of ghee along with a curry or dal or any other spicy side dish.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Course: breads
Cuisine: rajasthani
Servings: 4 rotis

Ingredients

  • 2 cups Atta (Wholewheat flour)
  • 2 tsps Ghee
  • To taste Salt

Instructions

  • 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 1/2" 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.

Notes

That's my daughter having fun with ghee (??!!).
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