Rajasthan
Khoba roti
A thick roti pinched into a pattern, cooked slow and filled with ghee in every dimple.
50 minTime
13 gProtein each
mildSpice
Make it your way
Grandma's wayHand patted, pinched and cooked slow on a tawa, then filled with ghee.
The original477kcal
13 gprotein
11 gfibre
50minutes
Khoba roti as Rajasthan's villages make it.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Rub 2 tbsp ghee, ajwain and salt into the atta, add water and knead a firm, smooth dough. Rest 15 minutes.
- 2Divide into 4. Pat each into a thick round about 1 cm, using your palms rather than a rolling pin.
- 3Place on a medium hot tawa. Once the base sets, pinch the top all over with your fingertips to make a raised pattern.
- 4Cook on low, turning and pressing the edges, for 8 to 10 minutes until cooked through. Finish over a direct flame for the pattern side.
- 5Pour ghee into the hollows and serve hot.
Serve it like this
Serve whole on a steel plate with ghee in the hollows and a bowl of gatte ki sabzi.