Sanjeev Kapoor

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Khasta Roti

Semolina and refined flour combined with saunf and ajwain and made into rotis.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Preparation Time : 16-20 minutes

Cooking time : 16-20 minutes

Servings : 4

Khasta Roti

Main Ingredients

Refined flour (maida), Semolina (rawa/suji)





Level Of Cooking


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  • Refined flour (maida)
    1 cup
  • Semolina (rawa/suji)
    1/2 cup
  • Fennel seeds (saunf)
    1/4 teaspoon
  • Carom seeds (ajwain)
    1/4 teaspoon
  • Crushed black peppercorns
    1/2 teaspoon
  • Sugar
    1 teaspoon
  • Salt
    to taste
  • Pure ghee
    4 tablespoons


Step 1

Placed the refined flour, semolina, fennel seeds, carom seeds, crushed peppercorns, sugar and salt in a dough maker and start the machine.

Step 2

Add 2 tbsps ghee. Add water little by little till you get a firm dough. Add the remaining ghee and knead for some time and transfer the dough into a bowl.

Step 3

Divide into small pedas. Roll them out into thin rotis. Heat a non-stick tawa. Using a small round cutter on the rotis, cut out small roundels.

Step 4

Place these roundels on the tawa, smear a little ghee on them. Turn them over and smear a little ghee on the other side too.

Step 5

Cook on low heat till the rotis are crisp. Serve hot with the shorba.

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