Khooba roti

Being brought up in Rajasthan I saw people making these roti in villages we use to call it Angara roti or jadi roti only but I got to know this name 'Khooba roti' while watching a popular cookery show on T.V ....memories took me to those old days when we all five friends used to sit together and aunty (one of my friends mom ) use to prepare these hot crispy rotis with special gatte ki sabji. I simply love the flavors, it’s pretty much mild and simple though… I obviously watched her making it regularly, so refreshed this technique!!! And just gave it a shot…

But believe me, it turned out to be so soft inside and crisp outside. Also, it added an extra star in a complete meal with gatte ki sabji and Mixed Dal (Methi flavored)!!! I strongly recommend you to try out this one…


indian flat bread strait from vilidges


2 cups Wheat Flour
2 tbsp Semolina
1/2 tsp Ajwain
1/8 tsp Baking Soda
A pinch of Hing
Salt, to taste
2 tbsp Oil
Lukewarm water



1. Take all the ingredients in a big mixing bowl and mix them well.
2. Knead a hard dough by adding lukewarm water as required.
3.Cover with a lid and keep it aside for half hour.

For Roti :

1. Divide the dough in 6 equal portions and roll them out to make a thick 6-7″ diameter Roti / bhakhri.

2. Arrange it on a flat griddle with lowest flame and pinch all over on top surface (like shown in image).

3. Once the bottom surface is golden brown n crisp, flip it over.

4.Cook it for 1-2 mins and then cook it on direct flame on both the sides, specially pinched one.

Spread a dollop of ghee generously in indentations.

Serve hot with Mixed Dal and gatte ki sabji.