Khasta Roti

Khasta roti recipe with step-by-step pictures. Khasta Roti is a leavened crisp and flaky bread produced from complete wheat flour (atta), ghee and cumin seeds. It may be a pleasant change out of your common chapattis, rotis and even phulkas, when paired with dals, curries and sabzis. The methodology is kind of much like that of rolling out a chapatti, it’s the composition of the dough that makes it ‘khasta’ or flaky, crispy as in comparison with the softness of a ordinary chapatti. Completely price a attempt!

khasta roti served on a black plate with a bowl of vegetable dish kept on the top left side and text layover.

Khasta roti is among the flatbreads from the Indian delicacies which isn’t very fashionable not like Tandoori roti, Roomali roti and Naan.

The phrase ‘khasta’ means ‘flaky and crisp’. So the feel of those flat breads are crisp and flaky. Its not that they’re crisp like papads. The crispness within the rotis is accompanied by softness too. Additionally the flakiness isn’t just like the flakiness in a Kachori or Samosa. However some flakiness is there.

I’ve been making khasta roti for years now. The recipe comes from my house science notes and that’s the place I learnt that such a roti existed. The unique recipe makes use of eggs and milk. I skip each when making these rotis.

After I make some good North Indian paneer or veggie or mushroom dishes, then often I make these rotis. Although more often than not I find yourself making our common homely Roti or chapati.

So if you wish to get pleasure from having crisp rotis, then do give khasta roti a attempt. They do style good when accompanied with a North Indian gravy or curry like paneer butter masala or palak paneer or chana masala.

Additionally goes effectively with lentils based mostly dishes like rajma masala, dal makhani, dal tadka or dal fry.

This recipe will be simply scaled as per your necessities.

Step-by-Step Information

The right way to make Khasta Roti

1. In a bowl take 2 cups complete wheat flour, 1 teaspoon barely crushed cumin seeds, ½ teaspoon baking powder and ½ teaspoon salt.

whole wheat flour, crushed cumin seeds, baking powder and salt added to a bowl.

2. Combine very effectively with a spoon or together with your fingers.

ingredients mixed well.

3. Now add 3 tablespoons of ghee.

ghee added

4. Rub the ghee within the flour until you get a breadcrumb like texture within the flour.

ghee rubbed in the flour mixture to get a breadcrumb texture in it.

5. If you press a portion of the flour combination, it ought to maintain itself and never break or fall down.

testing the consistency of the flour mixture.

6. Now add water in components and knead. First add ¼ cup water.

first part of water added in the flour mixture.

7. Combine and start to knead.

begin to knead

8. Add extra water as required and knead to a semi smooth dough. Not tight/agency and smooth. I general used ½ cup water for kneading.

Add water as required whereas kneading. Do observe that if you find yourself making a smooth dough, the crisp and flaky texture gained’t be there. 

Cowl the bowl with a lid and permit the dough to relaxation for 15 or 20 minutes.

dough for khasta roti

Rolling Khasta Roti

9. Later divide the dough in equal medium sized balls. Cowl the bowl with the lid, if you find yourself rolling and roasting the khasta roti.

dough balls

10. Place the dough on rolling board. No must sprinkle any flour whereas rolling.

khasta roti dough ball

11. Roll to an everyday chapati measurement, about 8 to 9 inches in diameter.

rolled khasta roti

Cooking Khasta Roti

12. Warmth a tawa and maintain the warmth to excessive. Let the tawa change into sizzling. Then place the khasta roti on it.

cooking khasta roti on hot tawa

13. If you see bubbles showing then flip it utilizing a spatula.

flipped khasta roti on tawa

14. This primary aspect of the roti must be ¼ cooked.

cooking khasta roti on tawa

15. When the second aspect is half cooked and also you see golden spots, flip once more.

cooking khasta roti on tawa

16. Press the sides of khasta roti with the spatula in order that they get roasted effectively and change into crisp.

cooking khasta roti on tawa

17. Flip once more and press the sides with a spatula. Make sure that the sides are additionally cooked.

cooking khasta roti on tawa

18. Roast until you see golden or evenly charred spots on the khasta roti.

cooking khasta roti on tawa

19. Place them in a roti basket or casserole or a plate. Unfold some ghee on high. You’ll be able to serve the rotis sizzling or stack them up after which serve later. As soon as you might be carried out making all of the rotis.

applying ghee on khasta roti

20. Serve khasta roti sizzling with any North Indian paneer curry like kadai paneer, paneer lababdar, paneer makhani or veggie gravy/curry dish.

It additionally goes very effectively with rajma recipe, dal makhani, dal fry and dal tadka.

khasta roti

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khasta roti recipe

Khasta Roti

Khasta roti is leavened crisp and flaky flat breads produced from complete wheat flour, cumin and ghee.

5 from 3 votes

Prep Time 25 minutes

Prepare dinner Time 20 minutes

Whole Time 45 minutes

making dough for khasta roti

  • In a bowl take 2 cups complete wheat flour/atta, 1 teaspoon barely crushed cumin seeds, 1/2 teaspoon baking powder and 1/2 teaspoon salt.

  • Combine very effectively with a spoon or together with your fingers.

  • Now add 3 tablespoons ghee.

  • Rub the ghee within the flour until you get a breadcrumb like texture within the flour.

  • If you press a portion of the flour combination, it ought to maintain itself and never break or fall down.

  • Now add water in components and knead. First add 1/4 cup water. Start to knead.

  • Add extra water as required and knead to a semi smooth dough. Not tight/agency and never smooth. I general used 1/2 cup water for kneading. 

  • Add water as required whereas kneading. Do observe that if you find yourself making a smooth dough, the crisp and flaky texture gained’t be there. Cowl and permit the dough to relaxation for 15 or 20 minutes.

  • Then divide the dough in equal medium sized balls. Cowl and maintain, when rolling and roasting rotis.

making khasta roti

  • Place the dough on rolling board.

  • Roll to an everyday chapati measurement, about 8 to 9 inches in diameter.

  • Warmth a tawa and maintain the flame to a excessive. Let the tawa change into sizzling. Then place the roti on it.

  • If you see bubbles showing then flip it.

  • The roti must be 1/4 cooked.

  • When the second aspect is half cooked and also you see golden spots, flip once more.

  • Press the sides with the spatula in order that they get roasted effectively and change into crisp.

  • Flip once more and press the sides of khasta roti with a spatula.

  • Roast until you see golden or evenly charred spots on the khasta roti.

  • Place them in a roti basket or casserole or a plate. Unfold some ghee on high. 

  • You’ll be able to serve the rotis sizzling or stack them up after which serve later, as soon as you might be carried out making all of the rotis.

  • Serve khasta roti with any north indian paneer, mushroom or veggie gravy/curry dish. It additionally goes very effectively with rajma masala, dal makhani and dal tadka.

  • This recipe will be doubled or tripled.
  • You should use a stand mixer for mixing and kneading dough.

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This Khasta Roti submit from the archives first printed in September 2013 has been republished and up to date on December 2022.

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