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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 –

Khooba roti- An Indian Bread

Recipe by Minal SharmaCourse: PARTY MEAL PLANNING, rajasthani cuisine, Roti/Parantha/Naan/Indian-bread
Servings

6

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

340

kcal

Ingredients

  • 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

  • Lukewarm water

Directions

  • 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.
    502

  • Spread a dollop of ghee generously in indentations.
  • Serve hot with Mixed Dal and gatte ki sabji. 

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I am Minal, a food blogger, a food stylist, a recipe developer, a food photographer who blogs vegetarian recipes..
I am Minal, a food blogger, a food stylist, a recipe developer, a food photographer who blogs vegetarian recipes..

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