Rajasthani Khoba Roti

        This is an authentic Rajasthani dish made with wheat flour. The word Khoba translates to indentation or cavity. The dough is made just like our regular roti atta. But these rotis are much thicker than our regular rotis and have these unique design on them. It’s just amazing and beautiful how they look. The Khoba Rotis are served with lots of ghee and dal. Traditionally they are cooked in a tandoor, but I have cooked them using my regular stove top. The rotis have the beautiful indentations on them , so the ghee stays on top of the roti for a longer time.

Ingredients (Makes 6 Rotis)

3 cups Whole Wheat flour/Atta

1 tbsp Ghee/Clarified Butter

Water for kneading the dough

Salt to taste

1 tsp Carrom seeds/Ajwain (Optional)

Ghee for cooking and serving

Preparation:

Combine the above ingredients in a mixing bowl and slowly add water and start kneading the dough. Keep adding water until everything is combined into a dough. The dough need not be too loose nor too stiff. This is just our regular roti dough. Keep the dough covered for 20 mins.

Making Khoba Rotis:

1. Divide the dough into 6 equal parts. Roll one part and roll it into a ball. Add dry flour on your board, start rolling the dough into thick roti of 1/4 inch. You reduce the thickness if you like. But to get the beautiful indentations you need to roll out thicker rotis.

2. Start pinching on the top of the roti to make beautiful patterns. You can get creative here. 

 

3. Apply ghee on top and cook on low to medium flame. Since the roti is thick it needs to cooks longer than the regular rotis. It is essential to keep the heat on low medium, as we do not want the rotis to burn on the top and remain uncooked inside. 

 

4. After cooking the roti for about a minute, apply ghee on the top and flip it over. Let it cook for another minute. Once cooked, place the roti on a plate.

5. Similarly, cooked other rotis in a similar manner. 

6. Serve them with ghee and Dal or Curry.