Being brought up in Rajasthan I saw people making these rotis in villages. We used to call them Angara Rotis or Jadi Rotis. However, I recently got the know that it is also called ‘Khooba roti’ while watching a popular cookery show on T.V. ….Memories took me to those old days when my friends and I used to sit together and one of my friends mother (‘Aunty’ as we called her) prepared these hot crispy rotis with special gatte ki sabji.
I simply love the flavors of Khooba Roti. Although the flavour is quite mild and simple, it still retains the deliciousness.… I obviously watched her making it regularly, so refreshed this technique a bit and just gave it a shot!! To my surprise, it turned out to be really soft inside and super crispy outside. Also, it added an extra star in a complete meal with gatte ki sabji and Mixed Dal (Methi flavored)!!! I strongly recommend you to try out this one…
You will find a collection of similar Indian Breads in my blog category ‘Indian Breads‘. You can find detailed recipes of –
- Suji / semolina naan
- Kulcha – An Indian Bread
- Aaloo Paratha-An Indian Stuffed Flatbread
- STUFFED PARATHAS-A PERFECT BREAKFAST
- Madwe ki Roti||Ragi flour Roti
- Matar kachori ( savory fried puff pastries stuffed with peas )/ How To Make Perfect Matar Kachori Etc.
Khooba roti- An Indian BreadCourse: PARTY MEAL PLANNING, rajasthani cuisine, Roti/Parantha/Naan/Indian-bread
2 cups Wheat Flour
2 tbsp Semolina
1/2 tsp Ajwain
1/8 tsp Baking Soda
A pinch of Hing
Salt, to taste
2 tbsp Oil
- STEPS TO FOLLOW:
FOR DOUGH :
- Take all the ingredients in a big mixing bowl and mix them well.
- Knead a hard dough by adding lukewarm water as required.
- Cover with a lid and keep it aside for half hour.
- For Roti :
- Divide the dough in 6 equal portions and roll them out to make a thick 6-7″ diameter Roti / bhakhri.
- Arrange it on a flat griddle with lowest flame and pinch all over on top surface (like shown in image).
- Once the bottom surface is golden brown n crisp, flip it over.
- Cook it for 1-2 mins and then cook it on direct flame on both the sides, specially pinched one.
- Spread a dollop of ghee generously in indentations.
- Serve hot with Mixed Dal and gatte ki sabji.
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