Khoba Roti, a cherished dish from Rajasthani cuisine, is a visually striking and flavorful bread. This intricately designed roti features deep cuts that create an ornate pattern, resembling a flower or sunburst. Made from whole wheat flour and seasoned with spices like red chili, turmeric, and ajwain, it’s cooked on a griddle with ghee or oil until it puffs up and turns crispy. Served hot, this decorative bread adds an appealing touch to any meal and pairs wonderfully with curries or yogurt.
Here’s a detailed recipe to make Khoba Roti:
Ingredients:
- 2 cups whole wheat flour (atta)
- 1/2 teaspoon salt
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ajwain (carom seeds)
- 2 tablespoons ghee or oil
- Water, as needed
- Extra ghee or oil for cooking
Instructions:
- Prepare the Dough:
- In a mixing bowl, combine the whole wheat flour, salt, red chili powder, turmeric powder, and ajwain.
- Add 2 tablespoons of ghee or oil to the flour mixture and rub it in with your fingers until the mixture resembles breadcrumbs.
- Knead the Dough:
- Gradually add water and knead the mixture into a smooth and firm dough. The dough should not be too soft.
- Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
- Prepare the Roti:
- Divide the dough into equal-sized balls, slightly larger than a golf ball.
- Take one dough ball and flatten it slightly with your palm. Place it on a greased or oiled surface.
- Create the Design:
- Using your fingers or a small knife, make deep, straight cuts in the flattened dough, radiating outward from the center. These cuts should not go all the way through; they should remain attached at the base.
- Shape the Roti:
- Gently and carefully stretch the edges of the dough to widen the cuts, creating a decorative pattern resembling a flower or sunburst. Be careful not to tear the dough.
- Cooking the Khoba Roti:
- Heat a griddle or tawa on medium heat. Place the shaped Khoba Roti on the hot griddle.
- Cook the roti on one side until it starts to puff up and brown spots appear.
- Flip and Cook:
- Flip the roti and cook the other side. Apply ghee or oil on the surface of the roti.
- Serve Hot:
- Once both sides are cooked and crispy, remove the Khoba Roti from the griddle.
- Serve hot with your choice of side dish, curry, or yogurt.
Tips:
- Be patient while creating the design on the dough; it might take a little practice to get the pattern right.
- You can adjust the spices according to your preference or omit them for a plain Khoba Roti.
- Use medium heat while cooking to ensure the roti cooks evenly without burning.
Enjoy your Khoba Roti, a visually stunning and delicious addition to any meal, especially popular in Rajasthani cuisine!
