Khasta Roti

by Tarla Dalal

Added to 41 cookbooks
This recipe has been viewed 2615 times

The term khasta denotes a crumbly texture. This is one of my favourite rotis and makes an excellent accompaniment to Mutter Paneer Butter Masala.

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Preparation Time: 10 mins.
Cooking Time: 15 mins.
Makes 4 rotis.
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Ingredients

3/4 cup whole wheat flour (gehun ka atta)
1/4 cup semolina (rava)
3 tbsp ghee
salt to taste

Method

Combine all the ingredients together using your fingertips to get a crumbly mixture.
Add enough water to make a semi soft dough. Take care not to knead the dough too much as it will lose its crumbly texture.
Cover the dough with a damp muslin cloth and keep aside for 10 to 15 minutes.
Divide the dough into 4 equal portions and roll out each portion, using a little wheat flour, to a circle of 100 mm. (4") diameter.
Moisten one surface with a little water and place the roti, with the moistened surface facing down on a hot iron griddle (tava) with a handle.
Cook over a medium flame for 2 to 3 minutes, then turn the pan over (the roti should be stuck to the pan) and roast the other a side over direct flame till it gets golden spots.
Place the pan back over the flame and roast the moistened side of the roti till it is golden in color.
Repeat to make 3 more rotis. Serve immediately.

RECIPE SOURCE : Swadisht Subzian