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Khasta Roti
Tarla Dalal
08 January, 2015
Table of Content
Tags
Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Makes
6 rotis
Ingredients
Main Ingredients
3/4 cup whole wheat flour (gehun ka atta)
1/4 cup semolina (rava / sooji)
2 tbsp melted 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 lid and keep aside for 10 to 15 minutes.
- Divide the dough into 6 equal portions and roll out each portion into a 100 mm. (4") diameter thick circle using no flour for rolling.
- Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it.
- Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
- Cook it on an open flame till it puffs up and brown spots appear on both the sides.
- Repeat with the remaining dough portions to make 5 more rotis.
- Serve immediately with subzi of your choice.
Khasta Roti recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 115 cal |
| Protein | 2.6 g |
| Carbohydrates | 15.7 g |
| Fiber | 0.3 g |
| Fat | 4.7 g |
| Cholesterol | 0 mg |
| Sodium | 4.5 mg |
Click here to view Calories for Khasta Roti
The Nutrient info is complete
Vinita_Raj
June 17, 2021, 3:19 p.m.
Nice change to the regular roti. Goes well with any subzi.
rjpatel
March 1, 2021, 2:02 p.m.
easy and different way to make roti and it goes with any kind of subzi...it gives a rich taste to any meal...
Manali Gawad
Oct. 6, 2014, 12:22 p.m.
Good.
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