Skip to main content

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. 


Popular posts from this blog

Gur chana / jaggery coated roasted chickpeas

Very tasty, crunchy yet healthy snack for kids, full of protein . I often make this crunchy delight for munching. 
 Jaggery Coated roasted chickpeas 


How To Make Perfect Besan ka halwa | Gram flour halwa | prasad

Just another halwa !!!! I am sure you all must be thinking what's the big deal, all halwa are same just few ingredients and halwa ready ....Ha Ha very often I have hard a phrase also HALWA HAI KYA?? Means work is not as simple as halwa ..I always laugh on this phrase because I know when I started cooking, making halwa was not that simple specially BESAN KA HALWA ...sometimes it turns lumpy, sometimes it's  left raw, sometimes over roasted sometimes too dry, and sometimes too liquid ...It took long time to learn perfectly. My father taught me How To Make Perfect Besan Ka Halwa and I have been following the same recipe till now and it never fails I am sharing the same magical recipe with you all and I am sure this Step By Step Recipe Of Besan Ka Halwa will help all beginners who are struggling like i was ...
Besan halwa is a rich, sweet, traditional Punjabi favourite for celebrations and puja. It's also great for curing sore throats. Gram flour halwa enriched with al…


Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms. Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery.  This creamy version from Punjab is one of our favourites.
This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal  or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…