Egg Bhurji with Khoba Roti

Ingredients

• 2 cup Whole Wheat Flour (Also known as Atta)
• 4 tbsp Ghee (2 tbsp for the dough and 2 tbsp for brushing)
• 1 tsp Carom Seeds (Also known as Ajwain)
• 0.75 tsp Salt
• 0.75 cup Water (Use lukewarm water, add gradually as needed)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the whole wheat flour, salt, and carom seeds. Mix them well.
   • Add 2 tablespoons of ghee to the flour mixture. Rub the ghee into the flour with your fingertips until it resembles coarse breadcrumbs. This process is called 'moyan' and makes the roti crisp.
   • Gradually add lukewarm water, a little at a time, and knead to form a very firm and stiff dough. It should be significantly tighter than a regular chapati dough.
   • Cover the dough with a damp cloth and let it rest for 20-30 minutes. This allows the gluten to relax.
2. 2

   Shape and Design the Roti

   • After the resting period, knead the dough again for 1-2 minutes until it's smooth but still firm.
   • Divide the dough into 4 equal portions and roll each portion into a smooth, crack-free ball.
   • Take one ball and flatten it. Using a rolling pin, roll it into a thick circle, about 6 inches in diameter and approximately 1/2 inch thick.
   • To create the 'khoba' (indentations), use your thumb and index finger to pinch the surface of the roti, creating a grid-like pattern of deep indentations. Ensure the pinches are deep enough to help with even cooking.
3. 3

   Slow-Cook the Roti

   • Heat a heavy-bottomed tawa or griddle on a low flame. It's crucial to cook this roti slowly.
   • Carefully place the pinched roti on the hot tawa, with the designed side facing up.
   • Cook on low heat for 5-7 minutes, or until the base is firm and has light golden-brown spots.
   • Flip the roti and cook the other side for another 5-7 minutes. Gently press down with a spatula to ensure the thick center cooks through.
   • Flip again and cook for a few more minutes until both sides are golden brown and crisp. The total cooking time per roti will be around 12-15 minutes.
4. 4

   Garnish and Serve

   • Once cooked, transfer the hot roti to a plate.
   • Generously brush the top (pinched side) with the remaining 2 tablespoons of ghee, allowing it to melt and pool in the indentations.
   • Repeat the shaping and cooking process for the remaining dough balls.
   • Serve Khoba Roti immediately with traditional Rajasthani dishes like Panchmel Dal, Gatte ki Sabzi, or a simple garlic chutney.