Khoba Roti is nothing like our normal Tawa Roti, although it is made on a tawa. The word ‘khoba’ means indentation or cavity and that is how these rotis are prepared yes with small cavities in it .

Khoba roti originated from the villages of Jodhpur , Rajasthan and a is rustic , earthy flatbread from Marwari kitchen .After rolling the roti quite thick it is placed on a griddle on slow fire , and now is the time to make indents .These indents are normally made with a thumb , but with the modern concepts , the indents are made with tongs and tweezers too .Normally one starts making these intendts from the outer surface of thr roti , slowly finishing off inside It is a work of art and one needs to be patient while working on this flatbread .

This roti is generally used as a plate considering it has tiny bowl-like cavities to fill in .vegetables are placed on the tiny cavities and then eaten along with the roti. This is how Khoba Roti acts as a plate by itself.

I had been wanting to make this bread since long . Every time I saw this bread on social media , I would drool and decide to make , but for some or the other reason it was postponed . With the Flatbreads and More theme , this was the first bread that I made . A Rajasthani neighbor told me that they serve a mix daal , a dry seasonal vegetable and Doodh ka Halwa with Khoba Roti so I made this meal.Actually I would have loved to make some typical Rajasthani Sangri too , but I just couldn’t lay my hands on it .

Anyway I made the Khoba Roti with 1 cup flour and rolled it quite thick . I made the indents using tongs . The roti took a good 30 minutes to cook , I cooked it on the Tawa , and roasted it on open gas flame , it was finished with a couple of teaspoons of ghee . This one Roti was shared by two of us and I felt it was still heavy , perhaps we are not used to eating thick rotis so found it heavy , but definitely delicious and worth trying .

Khoba Roti

Ingredients

1 cup wheat flour
1 tbsp ghee + 2-3 tbsp ghee
Salt to taste

Method

Sift the flour in a big bowl
Add salt to the flour and mix well.
Add 1 tbsp melted ghee .
Rub the flour between your fingers so that entire flour is well coated with ghee .
Add water little at a time to knead a stiff dough.
After kneading it smooth coat the dough with some ghee .
Cover and let rest for 15 minutes .
Make a big fat ball with all the dough .
Press it and flatten it . In this process you might crack the edges , make sure you seal the edges before you begin to roll .
Roll into atleat a 1/2” thick disc of 6-8 “.
Warm a griddle and place the roti on it .
Using a thumb or a pair of kitchen tongs or a pair of tweezers pinch the roti in a circular pattern till the complete roti has been pinched .
Flip over and cook on medium flame till you see the roti has been cooked .
You can even roast the roti on an open flame or use an oven to bake .
Remove after the roti has been done , pour ghee generously over the cavities .
Serve with any curry or daal .

Here are some Rajasthani Flatbreads

Methi ki Roti

Aloo Bajra Roti

Baati

Besan Roti

Tikadiya

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Khoba Roti

Khoba Roti is nothing like our normal Tawa Roti, although it is made on a tawa. The word 'khoba' means indentation or cavity and that is how these rotis are prepared yes with small cavities in it .

Course Lunch

Cuisine Indian Cuisine

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Ingredients

• 1 cup wheat flour
• 1 tbsp ghee + 2-3ghee
• Salt to taste

Instructions

• Sift the flour in a big bowl
• Add salt to the flour and mix well.
• Add 1 tbsp melted ghee .
• Rub the flour between your fingers so that entire flour is well coated with ghee .
• Add water little at a time to knead a stiff dough.
• After kneading it smooth coat the dough with some ghee .
• Cover and let rest for 15 minutes .
• Make a big fat ball with all the dough .
• Press it and flatten it . In this process you might crack the edges , make sure you seal the edges before you begin to roll .
• Roll into atleat a 1/2” thick disc of 6-8 “.
• Warm a griddle and place the roti on it .
• Using a thumb or a pair of kitchen tongs or a pair of tweezers pinch the roti in a circular pattern till the complete roti has been pinched .
• Flip over and cook on medium flame till you see the roti has been cooked .
• You can even roast the roti on an open flame or use an oven to bake .
• Remove after the roti has been done , pour ghee generously over the cavities .
• Serve with any curry or daal .

Notes

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92

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