The medium for eating a sabzi and dal are endless! Roti, an indian flatbread made with whole wheat flour and water, is an essential part of daily meals in Rajasthan. The Roti category within it self is vast! There is the plain roti, makki ki roti, ragi roti, moti roti, of course khoba roti and the extended family members of kulchas, naans, theplas, etc.. Khoba roti is enjoyed all over the deserts of Rajasthan in the simplest form with raw onion and dal! I first had khoba roti during the “summer of Covid-19” and I was instantly hooked! I ate it just as if I was living in Jaipur, Rajathan with a drizzle of ghee, dal-fry, and raw red onion. My mouth is watering just thinking about it as I reflect here! It’s a delicate roti but all you need is one to fill you up!

Khoba roti, literally translates roti with indentations or cavities, is a fancy roti that will impress your company! It’s a riff off moti roti with “mini mountains”. The texture is crispy yet foldable just like a regular roti. It’s ideal to have this roti hot off the tava for optimal taste. Next time you’re having a small group of people over, impress them with this beautiful khoba roti or treat yo’ self to this one of a kind experience!

All the spices used in this recipe are masaldani staples. This unique roti recpie is super easy to follow and will elevate your roti game to the next level! Great to enjoy for dinner or lunch on a winter Sunday morning! The recipe is completely vegetarian and vegan friendly!

Prep the Khoba dough

Create “mini mountains”

Cooking Khoba Roti

Khoba Roti

Serving Size: 2 large roti | Prep Time: 15 mins. | Cook Time: 7 mins. each

Ingredients:

1 1/2 cup Whole wheat flour
1 tsp. ajwian
1/4 tsp. salt
1/2 tbsp. ghee (or oil to make vegan)
1/3 cup water (more if needed)

Preparation:

Mix flour, ajwain, salt, ghee and water together. Knead the dough well till it’s smooth. Consistency should be slightly tight (tighter than regular roti dough)
Let it sit for 10 minutes and then split into 2 even balls
Roll the balls out to 6 inch diameter roti. Roti should not be thin
On a pan (preferably a tava) on medium heat, cook the roti for 45 seconds on one side. Flip to the other side and turn down to medium-low heat. Pinch the top on the roti to make ‘mini mountains’ (as pictured above). Cook for 3 minute. The roti will start to take the shape of the tava and turn a dome shape
Flip on the other side the so the “mini mountains” are on the bottom to cook for 1 minute. The peaks should get nice and charred
Remove the roti from the pan and cook it directly on low heat to completely cook for about 2 minutes, “mini mountain” side down. Low heat is critical to not burn the roti

Serve:

Serve khoba roti hot with a brushing of ghee or plain with a side of dal-fry and raw onion

Khoba Roti

Khoba Roti

Ker Sangri