Name: #Khoba Roti recipe by Shilpa gupta at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: Whole Wheat Flour 1 cup; Salt 1 tsp; Cumin seeds 1 tsp; Dried methi leaves 1 tbsp; Clarified butter 2 tbsp + for topping; Water to knead the dough

ABOUT #Khoba Roti RECIPE

Khoba roti comes from Rajasthani cuisine. It's a piece of art. Traditionally, the overall surface is pinched with fingers to give beautiful design. One more logic is as it is very much thick pinching ensures even cooking deep inside. It has a crisp crunchy surface but is soft within.

Instructions

Mix flour, salt, cumin seeds and clarified butter very well with your fingers to incorporate butter well in whole flour.
Add dried fenugreek leaves to the flour and knead into a stiff dough using water.
Leave it to rest for half an hour.
Knead the dough again with little clarified butter and divide into two balls.
Roll each ball into thick chapati around half centimeter thick.
Heat a griddle ( not too hot).
Put one rolled roti over griddle. Keep the flame lowest.
Wait for half minute and flip the roti .
Now start pinching the roti from it&amp;amp;#39;s edges with your thumb and finger. Once circle at the edge completed start pinching inner circle along outer circle.
Go on pinching upto center.
You never had to raise the heat because it is a thick roti and we want to cook it deep inside.
Wait for 2 minutes to get the base crisp and form golden spots. Then flip the roti.
Let it cook on sim for a minute then roast it on direct flame ( keeping the flame low) to nice golden look.
Top the roti with clarified butter generously. Punched marks helps to absorb this butter.
Serve this artistic khoba roti with panchmel daal or kadhi.
Happy cooking

Similar Recipes