Easiest Way to Make Yummy Rajsthani khoba roti

Rajsthani khoba roti. This is a rustic Indian bread from the state of Rajasthan and served with curry, meats, veggies or even pickles. Khoba Roti comes from the state of Rajasthan (India). This state is renowned for its rich art,architecture, culture and heritage.

The pinching not only gives a very beautiful look to the roti but also helps it get cooked properly. In Marwari Khoba means Cavity or Depression. This artistic and unique crisp thick flat bread is made with coarsely ground whole wheat flour, loads of desi ghee and salt to taste. You can cook Rajsthani khoba roti using 4 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Rajsthani khoba roti

1. You need 1 cup of wheat flour.
2. Prepare 1 tsp of ghee.
3. It's 1/4 tsp of salt.
4. It's as needed of Water.

Khoba Roti is less a Roti & more a piece of art from the land which is highly rich in its culture, heritage and architecture. Yes… i am talking about none other than Rajasthan (India). If not mentioned as 'Roti', it seems like a beautiful hand carving done on a piece of wood. Rajasthani Khoba Roti is prepared on the occasion of Anat Chaturdashi.

Rajsthani khoba roti step by step

1. In big bowl put all the things except water..
2. Mix together then add water once a little. Water added slowly and less amount. Knead dough cover and keep side for 15-20 mins..
   
3. Knead dough once again and make 2dumplings from this dough..
   
4. Heat Tawa roll roti on rolling pin. Put on Tawa after 2-3 min turn roti.again after 2-3min remove roti on plate and press with finger tip(khoba) now place again on Tswana for 2-3min then directly cook on flame. Khoba roti is ready for serving with salt, churma or lal meat..
   

This requires few ingredients and you can easily the roti on tawa. You can serve it with Panchmel Dal or any type of curry like Gatte ki Sabzi or with Raita and Bura (powdered sugar). This is quick and easy to prepare too. Rajasthani khoba roti is an authentic Rajasthani dish, which is traditionally made on the festival of Anant Chaturdashi. It is called by different names in different regions.