Rajasthani Khoba Roti

Rajasthani

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Rajasthani
Khoba Roti
: Cumin-Spiced Wheat Flatbread with Peaks

Name: Rajasthani ~Khoba Roti~: Cumin-Spiced Wheat Flatbread with Peaks
Total time: 50 min
Yield: 1
Cuisine: Rajasthani
Ingredients: 2 cups Whole wheat flour (chakki atta); 1/2 tsp Salt; 1 tsp Cumin seeds; 4 tbsp Ghee; 120 mL Water; 1/2 tsp Carom Seeds

50 mins

Cooking Time

Easy

Difficulty

Ingredients

Veg

Diet

Rajasthani Khoba Roti (also known as jadi roti) is a rustic wheat flatbread with distinctive peaks and wells, spiced with cumin and enriched with ghee. Slightly thicker and chewier than regular roti, this unleavened bread gets its unique texture from a special shaping technique using fingertips. Khoba Roti is a traditional accompaniment to simmered lentils and spiced vegetables in Rajasthani meals, and it beautifully represents the regional recipes of Rajasthan. This dish not only highlights the culinary traditions of the region but also adds a rustic charm to any meal, making it a must-try for those looking to explore authentic regional recipes.

Ingredients

UNITSIngredients

2 cupsWhole wheat flour (chakki atta)

1/2 tspSalt

1 tspCumin seeds

4 tbsp Ghee

120 mLWater

1/2 tspCarom Seeds

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Rajasthani Tikkad
A popular stuffed flatbread from Rajasthan, Tikkad or Tikkar combines the rustic goodness of maize and wheat flours with the aromatic punch of onions, garlic, tomatoes and spices. The stiff dough is kneaded with ghee for a melt-in-the-mouth texture. Rolled out and cooked on a hot tawa with ghee, Tikkad has a crispy exterior and soft, flavourful interior. Despite the simple ingredients used in this tikkar roti recipe, it packs a spicy, satisfying bite.
45 mins
easy

Follow
Directions

Description - Step 1

Mix Dry Ingredients

In a large bowl, combine the whole wheat flour, salt, cumin seeds, and carom seeds. Mix well with your fingers until the cumin is evenly dispersed.

Description - Step 5

Roast Roti On Tawa

Heat a tawa or griddle on medium heat. Carefully lift a roti and place it on the hot tawa, peak-side up. Cook for about 1 minute until small brown spots appear on the underside. Flip and cook the peak side for another minute. Smear 1/2 tsp of the remaining ghee on the top of the roti. Flip again and cook for 30 seconds, pressing down gently with a spatula to ensure the roti cooks evenly. Repeat the process with the remaining dough.

Step 1

Mix Dry Ingredients

3 minutes

Step 2

Add Ghee And Knead Dough

10 minutes

Step 3

Portion And Roll Dough

10 minutes

Step 4

Create Peaks On The Roti

5 minutes

Plate it up!

Plating

Serve the hot Khoba Roti stacked in a rustic earthen or copper plate lined with a cotton napkin. The napkin helps keep the rotis warm. For a varied bread option, serve it alongside other types of roti, such as Naan, Chapati, Paratha, or Tandoori Roti, offering a delightful selection of textures and flavours to complement your meal.

Pairing

Pair Rajasthani Khoba Roti with a bowl of steaming Dal Tadka, Ker Sangri Ki Sabzi, or any spiced vegetable curry of your choice. A side of crisp Kachumber Salad complements the meal perfectly.

Garnishing

Khoba Roti needs no elaborate garnishing. Simply brush each roti with a little extra ghee, if you like, for added flavour and gloss before stacking them up to serve. You could sprinkle a pinch of cumin seeds on top for a fragrant finishing touch.