Ingredients
-
1 cup Wheat Flour (Gehu ka Atta)
-
Salt as per taste
-
1/2 tsp Crushed Fennel Seeds (Saunf)
-
1/2 tsp Carrom Seeds (Ajwain)
-
2 tsp Ghee
-
Water (as required)
-
15-20 Garlic ClovesFor Garlic Chutney:-
-
2-3 soaked Red Chillies
-
2 tsp Kashmiri Chilli Powder
-
2 tsp Coriander Seeds Powder
-
1/2 tsp Turmeric Powder
-
Salt to taste
-
1/4 cup Water
-
3 tbsp Oil
-
1 tsp Cumin Seeds (Jeera)
-
Pinch of Asafoetida Powder (Hing)
About
Rajasthani Khoba Roti is a thick, rustic flatbread, traditionally made from whole wheat flour and topped with small indentations (khoba) that help it cook evenly. It is typically cooked on a tawa, giving it a crispy exterior while remaining soft inside. Often served with a variety of accompaniments, it is popularly paired with Lasan ki Chutney (garlic chutney) in Rajasthan. The chutney is a spicy blend of garlic, red chili powder, and other spices, offering a bold flavor. Together, they create a savory, flavorful combination that’s a staple in Rajasthani cuisine.
Steps
|
1
Done
|
In a mixing bowl, take 1 cup of wheat flour. Add salt to taste, 1/2 tsp crushed fennel seeds, 1/2 tsp carom seeds, and 2 tsp ghee. Gradually add water and knead the dough until smooth. Let the dough rest for 30 minutes. |
|
2
Done
|
After resting, divide the dough into small balls. Dust some dry flour on the rolling board and flatten each ball using a rolling pin to the thickness of an aloo paratha. |
|
3
Done
|
Place the rolled roti on a hot pan and cook it for a few seconds. Flip it and make small cuts on the roti using a knife. Flip again and cook on low heat. |
|
4
Done
|
Pinch the edges of the roti to create a design. Flip it again and cook on medium heat until golden. Finally, flip it once more and roast it on direct gas flame to give it a smoky flavor. |
|
5
Done
|
Roast both sides well and drizzle some ghee on top. Let it cook for a few seconds on the pan before removing. |
|
6
Done
|
In a mortar and pestle, coarsely pound 15-20 garlic cloves and 2-3 soaked red chilies. Add 2 tsp Kashmiri chili powder, 2 tsp coriander seeds powder, 1/2 tsp turmeric powder, and salt to taste. Add 1/4 cup of water and mix everything well to form a coarse paste. |
|
7
Done
|
Heat 3 tbsp oil in a pan, add 1 tsp cumin seeds, and a pinch of asafoetida. Add the garlic paste and fry it well until fragrant. Turn off the heat and squeeze a lemon into the chutney, mixing it well. (If you plan to store this chutney, use amchur powder instead of lemon for a longer shelf life.) |
|
8
Done
|
Serve the hot Khoba Roti with the flavorful Lasan (Garlic) Chutney and Chilka Moong Dal for a delicious meal! |
