Rajasthani Khoba Roti is a traditional Indian flatbread renowned for its intricate design and hearty texture. Made from whole wheat flour, the dough is kneaded with water, salt, and sometimes spices like ajwain (carom seeds) and Kasturi Methi for added flavor. What sets Khoba Roti apart is its unique preparation method, where the dough is shaped into a thick disc and then hand-patted to create deep indentations, giving it a stunning sunburst pattern. The roti...
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In a large mixing bowl, combine whole wheat flour, salt, ajwain, ghee, and Kasturi Methi.
Gradually add water and knead into a smooth, firm dough.
Divide the dough into equal portions and roll each portion into a ball.
Flatten each ball into a thick disc.
Heat a tawa or griddle on medium heat and place the prepared roti on it.
When one side is cooked, flip it. On the cooked side, make sunburst patterns using your fingers.
Slather with ghee and cook until golden brown on both sides.
Ensure the dough is firm but pliable to make it easier to shape and create the indentations.
Cook the roti on medium heat to ensure it cooks evenly without burning.
Serve the roti hot with a dollop of ghee for an authentic Rajasthani experience.
Can I use regular flour instead of whole wheat flour?
Whole wheat flour is traditional for Khoba Roti, but you can use all-purpose flour if needed. However, the texture and flavor may differ.
What can I serve with Khoba Roti?
Khoba Roti pairs well with ghee, curries, chutneys, or even yogurt for a complete meal.
Can I skip the ajwain or Kasturi Methi?
Yes, you can skip these spices, but they add a unique flavor to the roti. Consider substituting with other spices if desired.
How do I store leftover Khoba Roti?
Store leftover roti in an airtight container and reheat on a tawa before serving to retain its texture.
Can I make Khoba Roti gluten-free?
Khoba Roti is traditionally made with whole wheat flour, but you can experiment with gluten-free flours. The texture may vary significantly.
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