khasta roti recipe, how to make khasta roti recipe

with step by step photos – leavened crisp and flaky flat breads made from whole wheat flour (atta), cumin and ghee.

which is not very popular unlike tandoori roti, roomali roti and naan. ‘flaky and crisp’. so the texture of these flat breads are crisp and flaky. its not that they are crisp like papads. the crispness in the rotis is accompanied by softness too. also the flakiness is not like the flakiness in a kachori or samosa. but some flakiness is there.

. the recipe comes from my home science notes and that’s where i learnt that such a roti existed. the original recipe uses eggs and milk. i skip both when making these rotis.

when i make some nice north indian paneer or veggie or mushroom dishes, then occasionally i make khasta rotis. though most of the time i end up making our regular homely chapati or roti. . they do taste good when accompanied with a north indian gravy or curry. also goes well with lentils based dishes like rajma masala, dal makhani and dal tadka or dal fry.

khasta roti recipe below:

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how to make khasta roti recipe

 

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prep time

25 mins

__cook time

20 mins

total time

45 mins

 

khasta roti recipe - leavened crisp and flaky flat breads made from whole wheat flour, cumin and ghee.

author: dassana

recipe type: main

cuisine: north indian

serves: 3 to 4

ingredients (measuring cup used, 1 cup = 250 ml)

• 2 cups whole wheat flour/atta, 240 grams
• 3 tablespoons ghee
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 teaspoon jeera/cumin seeds, slightly crushed
• ½ cup water or add as required
• ghee as required to spread on roti

how to make the recipe:

preparing dough:

1. in a bowl take 2 cups whole wheat flour/atta, 1 teaspoon slightly crushed cumin seeds, ½ teaspoon baking powder and ½ teaspoon salt.
2. mix very well with a spoon or with your hands.
3. now add 3 tablespoons ghee.
4. rub the ghee in the flour till you get a breadcrumb like texture in the flour.
5. when you press a portion of the flour mixture, it should hold itself and not break or fall down.
6. now add water in parts and knead. first add ¼ cup water. begin to knead.
7. add more water as required and knead to a semi soft dough. not tight/firm and not soft. i overall used ½ cup water for kneading. add water as required while kneading. do note that if you end up making a soft dough, the crisp and flaky texture won't be there. cover and allow the dough to rest for 15 or 20 minutes.
8. then divide the dough in equal medium sized balls. cover and keep, when rolling and roasting rotis.

rolling and roasting khasta roti:

1. place the dough on rolling board.
2. roll to a regular chapati size, about 8 to 9 inches in diameter.
3. heat a tawa and keep the flame to a high. let the tawa become hot. then place the roti on it.
4. when you see bubbles appearing then flip it.
5. the roti has to be ¼ cooked.
6. when the second side is half cooked and you see golden spots, flip again.
7. press the edges with the spatula so that they get roasted well and become crisp.
8. flip again and press the edges with a spatula.
9. roast till you see golden or lightly charred spots on the roti.
10. place the khasta roti in a roti basket or casserole or a plate. spread some ghee on top. you can serve the rotis hot or stack them up and then serve later, once you are done making all the rotis.
11. serve khasta roti with any north indian paneer, mushroom or veggie gravy/curry dish. it also goes very well with rajma masala, dal makhani and dal tadka.

notes

- recipe can be doubled or tripled.- you can use a stand mixer for mixing and kneading dough.

3.5.3208

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how to make khasta roti recipe:

1. in a bowl take 2 cups whole wheat flour/atta, 1 teaspoon slightly crushed cumin seeds, ½ teaspoon baking powder and ½ teaspoon salt.

2. mix very well with a spoon or with your hands.

3. now add 3 tablespoons ghee.

4. rub the ghee in the flour till you get a breadcrumb like texture in the flour.

5. when you press a portion of the flour mixture, it should hold itself and not break or fall down.

6. now add water in parts and knead. first add ¼ cup water.

7. begin to knead.

8. add more water as required and knead to a semi soft dough. not tight/firm and soft. i overall used ½ cup water for kneading. add water as required while kneading. do note that if you end up making a soft dough, the crisp and flaky texture won’t be there. cover and allow the dough to rest for 15 or 20 minutes.

9. then divide the dough in equal medium sized balls. cover and keep, when rolling and roasting rotis.

10. place the dough on rolling board. no need to sprinkle any flour while rolling.

11. roll to a regular chapati size, about 8 to 9 inches in diameter.

12. heat a tawa and keep the flame to high. let the tawa become hot. then place the roti on it.

13. when you see bubbles appearing then flip it.

14. this first side of the roti has to be ¼ cooked.

15. when the second side is half cooked and you see golden spots, flip again.

16. press the edges with the spatula so that they get roasted well and become crisp.

17. flip again and press the edges with a spatula.

18. roast till you see golden or lightly charred spots on the roti.

19. place the roti in a roti basket or casserole or a plate. spread some ghee on top. you can serve the rotis hot or stack them up and then serve later. once you are done making all the rotis.

20. north indian paneer curry like paneer masala, kadai paneer or veggie gravy/curry dish. it also goes very well with rajma masala, dal makhani and dal tadka.

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