Khoba Roti and Lasan Chutney – A Hearty Rajasthani Treat
There’s something truly special about Rajasthani cuisine – rustic, flavorful, and deeply rooted in tradition. Khoba Roti, with its thick, beautifully pinched surface, is not just a dish but a piece of culinary art. Pair it with spicy Lasan Chutney, and you have a meal that’s rich in taste and heritage.
With modern fast-food options, many traditional recipes are fading from home kitchens. Roti-making is often seen as time-consuming, but the effort is well worth it. Unlike regular chapatis, Khoba Roti is slow-cooked, crispy outside, and soft inside, making it a perfect bread to soak up flavors.
Benefits of Khoba Roti and Lasan Chutney
Khoba Roti with Lasan Chutney is a traditional Rajasthani dish that blends wholesome ingredients with rich flavors. Made from whole wheat flour and cooked with ghee, Khoba Roti provides essential fibre, minerals, and long-lasting energy, making it a nourishing choice. The addition of carom seeds (ajwain) and fennel seeds (saunf) not only enhances the roti’s aroma but also aids digestion, offering both flavor and health benefits.
Paired with Lasan Chutney, the dish becomes even more beneficial, as the chutney is made from garlic, red chilies, and asafoetida, which help boost immunity and improve metabolism. This crispy, textured flatbread complements a variety of dishes, whether served with dal, sabzi, or a simple drizzle of ghee and sugar. Its versatile nature and health benefits make it a staple in Rajasthani cuisine, offering a satisfying addition to everyday meals.
How to make Rajasthani Khoba Roti and Lasan Chutney
To prepare Khoba Roti, start by mixing whole wheat flour with salt, fennel seeds, carom seeds, and ghee. Knead the dough with water until it becomes soft, then let it rest for 30 minutes. Once ready, roll out thick rotis and place them on a hot pan. After flipping, make small cuts with a knife and pinch the surface to create a textured design. Cook on low to medium heat, flipping frequently, and then roast directly over an open flame until golden brown.
For the garlic chutney, pound fresh garlic cloves with soaked red chilies, then mix with Kashmiri chili powder, coriander seed powder, turmeric, salt, and water to form a smooth paste. Heat oil in a pan, add cumin and asafoetida, and sauté the garlic mixture until fragrant. Finish with a squeeze of lemon juice for a tangy kick, or use amchur powder if storing the chutney for later. This combination of crispy, aromatic roti with spicy, flavorful chutney makes for a hearty and satisfying meal.
Conclusion
Khoba Roti with Lasan Chutney is a timeless dish that brings authentic Rajasthani flavors to your plate. It’s healthy, filling, and full of bold flavors, making it an excellent choice for anyone looking to try traditional Indian cuisine. Serve it with chilka moong dal for a complete, satisfying meal!
