The other day I was watching My Yellow Table by Chef Kunal Kapur when I got to know about this interesting Roti. When I had a glance of the Khooba Roti, I was highly mesmerized by the way it looked. It was really very pretty. Being unaware of this concept of Khooba Roti, I browsed through the web to get more details on this and finally attempted to make it. Khooba Roti is a traditional Rajasthani Bread which is made with whole wheat flour. Unlike a Roti which is flat and plain, Khooba Roti has many indents on its surface which you need to create with your fingers. The best thing about this Roti is that you may smear ghee on it as much as you want (Only if you are not counting calories). Traditionally, this Roti was cooked on charcoal fire, but nowadays it is not possible in every household, so one may just opt for cooking it on the gas stove. Khooba Roti is quite thick and heavy and a single one may get your stomach full. But I opted for making it a bit thinner, as I am not a big fan of thick Rotis. When you have a bite of it, you can feel the crispiness outside, and the softness within. Smeared with ghee, there will be just a burst of flavours in your mouth. 


Adapted from: My Yellow Table by Chef Kunal Kapur 
Serving 2
Preparation Time: 5 mins and 30 mins for resting the dough 
Cooking Time: 10 mins

What you need?

  • 1 cup Whole Wheat Flour 
  • 1 tsp carom seeds (ajwain)
  • 1 tsp Kasuri Methi
  • 2 tbsp Ghee 
  • Salt, according to taste
  • Water, as needed to make the dough

How to make it?

  • In a large bowl, take the whole wheat flour and add to it the carom seeds, kasuri methi (crushed by your palm), 1 tbsp ghee and the salt.
  • After mixing it well, add the water to it and knead into a stiff dough. 
  • Allow the dough to rest for about 30 minutes before you make the Roti out of it.
  • After 30 minutes, take the dough out and roll it out. You must make it a bit thicker than your normal chapatis. 
  • Place the chapati on a medium hot griddle and cook it from one side till it starts to change its colour. 
  • Remove that Roti from the griddle and place it on a plate.
  • Now, you need to pinch the Roti all around in a certain pattern to make indents on the surface of the Roti.
This is how you need to pinch it all over! 

  • After creating the indents, place the Roti back to the griddle and cook it thoroughly from both the sides keeping the heat low throughout. It would take about 4-5 minutes. 
  • Then, remove the griddle and allow it to cook on direct flame for a few seconds.
  • And then, the most interesting part: Smear ghee all over the Roti and fill those indents with ghee. The more it is, the better it tastes. 


You may serve this Khooba Roti with Rajasthani Daal, Or you may have Laal Maas with it, as Chef Kunal did on the show. 

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