How to make Famous Rajasthani Khoba or Khooba Roti Recipe – Food of Jodhpur

Rajasthani Khoba Roti Recipe The Rajasthani diet meal is rich in protein and ghee and it’s easily understood that due to the sandy region nothing grows out. The people mostly survived on livestock-based dairy products and few daals that have been cultivated in the very areas of Rajasthan. Ghee, as we know, is a stable content at room temperature and does not need refrigeration or special storage for preservation, has been used as a medicine in Ayurveda also. In most Rajasthani food, we see the use of loads of ghee in the cooking process as well in topping and stuffing. The beautiful khooba roti, prettiest of all rotis in Rajasthani cuisine, can be eaten and preserved for 3-4 days, having said that it is eaten with lots of ghee topping.

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The khoba which literally means the cavity formation on roti/bread. These cavities or indentations are made by pinching the top of roti so that it can hold the ghee/clarified butter. This is not just an eatable but an intricate piece of art that is involved in cooking and making of it. Its thickness goes up to 1/2 inch with a diameter of 8 cm. It is very easy to prepare all you need one ingredient and that is patience. Let us begin, and prepare this delish of Rajasthan, you will love it:

Ingredients

1. Wheat flour: 2 cups
2. Fresh Curd: 1 tbsp
3. Carom Seeds: 1 tsp
4. Roasted Cumin seeds: 1 tsp
5. Ghee: 3 tbsp
6. Salt to taste

राजस्थान की प्रसिद्ध बेसनिया की सूखी सब्जी

Prepare

1. In a bowl, mix wheat flour, carom seeds, cumin seeds, salt, curd, and ghee.
2. Make sure to knead a tough dough and let it settle for 15 min.
3. Make two dough balls and roll to thick chapati.
4. Now the fun part begins, make some scattered slashes using a knife or fork to avoid puffing.
5. Turn the khoba roti, and pinch to make mountain raise on the roti.
6. Once done, bake it on a slow flame. (It will take 15-20 minutes)
7. As it looks cooked, top with ghee and serve hot with dal or kadhi.