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A traditional Rajasthani flatbread made from whole wheat flour, famous for its unique pinched design. This thick, rustic roti is slow-cooked on a tawa and generously slathered with ghee, making it a perfect partner for dal or spicy curries.
Prepare the Dough
Shape and Design the Roti
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A traditional Rajasthani flatbread made from whole wheat flour, famous for its unique pinched design. This thick, rustic roti is slow-cooked on a tawa and generously slathered with ghee, making it a perfect partner for dal or spicy curries.
This rajasthani recipe takes 65 minutes to prepare and yields 4 servings. At 322.4 calories per serving with 8.1g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slow-Cook the Roti
Garnish and Serve
Add 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp coriander powder to the flour for a spiced version.
Incorporate 2 tablespoons of finely chopped fresh fenugreek leaves (methi) or cilantro into the dough for an herby flavor.
Replace 1/2 cup of whole wheat flour with bajra (pearl millet) flour for a more rustic and nutty flavor, typical of Rajasthan.
Made from whole wheat flour, Khoba Roti is an excellent source of dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
The inclusion of carom seeds (ajwain) is known in traditional medicine to help relieve indigestion, bloating, and gas, making this bread easier on the stomach.
The complex carbohydrates from whole wheat provide a slow and steady release of energy, keeping you full and energized for longer periods compared to refined flour breads.
Khoba Roti is a traditional, thick, unleavened flatbread from the Marwar region of Rajasthan, India. Its name comes from the word 'khoba,' which means indentations or cavities, referring to the distinct pinched pattern on its surface.
There are two common reasons. First, the dough might have been too dry. While it needs to be stiff, it shouldn't be crumbly. Second, it might have been cooked on too high a flame, which makes the outside hard before the inside can cook and soften.
Khoba Roti can be part of a healthy diet. It's made from whole wheat flour, which is a good source of fiber. However, it is traditionally served with a generous amount of ghee, making it calorie-dense. For a healthier version, you can reduce the amount of ghee used for brushing.
One Khoba Roti contains approximately 280-320 calories, depending on the amount of ghee used. Most of the calories come from the whole wheat flour and the ghee.
Traditional Khoba Roti relies on the gluten in wheat flour for its structure. While you can try making it with a gluten-free flour blend like millet or sorghum, the texture will be very different, and it may be more crumbly and difficult to shape.
Khoba Roti is best eaten fresh. However, you can store leftovers in an airtight container at room temperature for up to 24 hours. Reheat on a tawa with a little ghee before serving.