Spiced Khooba Roti (Rajasthani Pinched Flatbread Recipe)
Spiced Khooba Roti, a traditional Rajasthani flatbread, is known for its rich flavors and unique texture, making it an iconic dish of Rajasthan. This Roti gets its distinctive look from the little pinches made on the top during cooking, which create beautiful patterns and help lock in flavor. Soft yet crispy, this flatbread pairs wonderfully with spicy vegetable curries like Rabodi Ki Sabzi and Besan Aur Mirch Ki Sabzi for a perfect lunch or dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1-1/2 cups (180g) |
| Salt | 1/2 teaspoon |
| Cumin Seeds (Jeera) – Crushed | 2 teaspoons |
| Ghee (Clarified Butter) | 2 tablespoons |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Servings
- 4 servings
Cuisine
- Rajasthani
Course
- Lunch
Dietary Information
- Diabetic Friendly
Instructions
-
Prepare the Dough:
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- Gradually add warm water, a little at a time, and knead the mixture into a soft, pliable dough. The dough should not be too sticky or too dry, so adjust the water accordingly.
- Once kneaded, cover the dough with a damp muslin cloth and let it rest for about 10 minutes. Resting the dough helps it become softer and easier to roll.
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Roll the Roti:
- After the dough has rested, heat a flat, heavy-bottomed tawa (iron skillet) or griddle over medium heat.
- While the tawa is heating, take a lemon-sized portion of dough and roll it into a smooth ball using your palms.
- Lightly dust the work surface with flour and flatten the dough ball into a thick, round disc (about 1/4 inch thick). Keep the thickness uniform for even cooking.
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Cook the Roti:
- Place the rolled-out roti on the hot tawa and dry roast it on the bottom side for a few minutes until it starts to firm up and lightly brown.
- While the roti is cooking on the bottom, use your fingertips to pinch the top of the roti, creating impressions in a pattern of your choice. These pinches not only give the roti its signature texture but also enhance its flavor by allowing the ghee to soak into the dough.
- Flip the roti and cook the patterned side for another 1-2 minutes, allowing it to develop a golden-brown color.
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Roast on Open Flame:
- Once both sides of the roti are lightly browned, use tongs to lift it off the tawa and place it directly on the open flame (gas flame or charcoal).
- Roast the roti on the flame, flipping it to ensure it cooks evenly from both sides. The flames will give it a crisp, slightly smoky flavor, which is characteristic of Rajasthani roti.
- Once the roti is puffed up and evenly cooked, remove it from the flame and place it on a plate.
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Finishing Touch:
- Brush the top (patterned side) of the hot roti with a generous amount of ghee for added richness and flavor.
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Serve:
- Serve the Spiced Khooba Roti with your favorite Rajasthani curries, such as Rabodi Ki Sabzi and Besan Aur Mirch Ki Sabzi. This roti also goes wonderfully with any curry of your choice or as a snack with yogurt.
Tips for Perfect Khooba Roti:
- Make sure to rest the dough before rolling it out. This will make the roti softer and easier to cook.
- The key to the unique appearance of this roti lies in the pinching technique. Experiment with different patterns to give each roti a personal touch.
- Ghee is essential for both flavor and texture. It not only adds richness but also helps crisp up the roti, making it deliciously fragrant.
Enjoy the aromatic and flavorful Spiced Khooba Roti with your favorite Indian dishes for a delightful meal experience. This Rajasthani flatbread is perfect for family gatherings, festive meals, or a cozy dinner!
