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Khasta Roti recipe | Punjabi Crispy Roti | Rajasthani flatbread |

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Tarla Dalal • 08 January, 2015

Khasta Roti recipe | Punjabi Crispy Roti | Rajasthani flatbread |

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खस्ता रोटी रेसिपी | पंजाबी क्रिस्पी रोटी | राजस्थानी फ्लैटब्रेड | - हिन्दी में पढ़ें (Khasta Roti in Hindi)

ખસ્તા રોટી રેસીપી | પંજાબી ક્રિસ્પી રોટી | રાજસ્થાની ફ્લેટબ્રેડ | - ગુજરાતી માં વાંચો (Khasta Roti in Gujarati)

Table of Content

About Khasta Roti

Ingredients

Methods

Dough for khasta roti

How to make khasta roti

Nutrient values

Khasta Roti recipe | Punjabi Crispy Roti | Rajasthani flatbread |

Khasta Roti: A Crisp Indian Flatbread Delight

Khasta Roti, literally meaning "crisp bread," is a popular Indian flatbread renowned for its flaky and crunchy texture. While often associated with Punjabi cuisine due to its rich use of ghee and hearty nature, variations of crisp rotis are enjoyed across different regions of India. It's distinct from the soft, pliable everyday rotis, offering a unique sensory experience with every bite.

Crafting the Perfect Khasta Roti Dough

Making Khasta Roti begins with the dough, where texture is paramount. You'll start by combining 21/2 cups whole wheat flour (gehun ka atta) in a bowl with 1 teaspoon slightly crushed cumin seeds, ½ teaspoon baking powder, and ½ teaspoon salt, mixing everything thoroughly. The crucial step for achieving "khasta" (crispness) is incorporating the fat. You'll add 4 bsp melted ghee and rub it into the flour meticulously until the mixture resembles breadcrumbs. When you press a portion in your palm, it should hold its shape. Then, gradually add water as needed to knead a semi-soft dough. Cover the dough and let it rest for 15 to 20 minutes; this resting period is vital for the dough's texture and ease of rolling.

Rolling and Roasting for Crisp Perfection

After resting, divide the dough into 6 equal medium-sized balls. Place a dough ball on a rolling board and roll it into a regular chapati size, approximately 8 to 9 inches in diameter. The thickness can vary slightly depending on your desired level of crispness. Next, heat a tawa (griddle) over a high flame. Once hot, place the rolled roti on it. When small bubbles start appearing on the surface, flip it over.

To achieve the characteristic crispness of Khasta Roti, attention to roasting is key. Press the edges with a spatula to ensure they cook evenly and become crisp. Continue to roast until you see golden or lightly charred spots on both sides of the roti. This indicates that it's cooked through and has developed its desired texture. This recipe yields 6 rotis, perfect for a family meal or preparing in advance.

Khasta Roti is widely enjoyed in North Indian states, especially Punjab and parts of Rajasthan, where rich and flavorful breads are common. Its crisp texture makes it an excellent accompaniment to a variety of dishes. A good side dish for Khasta Roti would be something with a bit of gravy or a strong flavor contrast. It pairs exceptionally well with dal makhani, a rich black lentil curry, or any creamy paneer (Indian cottage cheese) dish like Shahi Paneer or Paneer Butter Masala. For a simpler pairing, a tangy pickle (achar) or a refreshing raita (yogurt-based side) also complements its crispness beautifully.

Ingredients

for Khasta Roti

2 1/2 cups whole wheat flour (gehun ka atta)

4 tbsp ghee

salt to taste

1 tsp baking powder

1 tsp cumin seeds (jeera) , slightly crushed

1/2 cup water or as required

Method

for khasta roti

To make Khasta roti, in a bowl combine whole wheat flour, crushed cumin seeds, baking powder and salt.
Mix very well with a spoon or with your hands.
Add ghee and rub it into the flour till you get a breadcrumb like texture.
When you press a portion of the flour mixture in your palm, it should hold itself and not break or fall down.
Now gradually add water little at a time and knead to a semi soft dough.
Cover and allow the dough to rest for 15 or 20 minutes.
Divide the dough in 6 equal medium sized balls and and roll out each ball into a 8 to 9 inches in diameter circle.
Heat a tawa on a high flame and place the roti on it.
Cook till small bubbles appear on the surface. Then flip it.
Press the edges with a spatula and roast till crisp and golden or lightly charred spots on both the sides of the roti.
Serve khasta roti immediately with subzi of your choice.

What is khasta roti made of?

See the below image of list of ingredients for khasta roti.

Khasta Roti recipe with step by step photos

Dough for khasta roti

1. To prepare dough for khasta roti, in a bowl take 2 cups whole wheat flour (gehun ka atta).
2. Add 1 teaspoon slightly crushed cumin seeds.
3. Add 1/2 teaspoon baking powder.
4. Add 1/2 teaspoon salt to taste.
5. Mix very well with a spoon or with your hands.
6. Add add ghee.
7. Rub the ghee in the flour till you get a breadcrumb like texture in the flour
8. When you press a portion of the flour mixture, it should hold itself and not break or fall down.
9. Now add water in parts and knead. water as required.
10. knead to a semi soft dough.
11. Cover and allow the dough to rest for 15 or 20 minutes.

How to make khasta roti

1. To prepare khasta roti, divide the dough in 6 equal medium sized balls.
2. Place the dough on rolling board.
3. Roll to a regular chapati size, about 8 to 9 inches in diameter circle.
4. Heat a tawa and keep the flame to a high. Then place the roti on it.
5. When bubbles appearing then flip it.
6. Press the edges with the spatula so that they get roasted well and become crisp.
7. Roast till you see golden or lightly charred spots on the khasta roti.
8. Repeat with the remaining dough portions to make 5 more rotis.
9. Serve khasta roti immediately with subzi of your choice.