How to make Khasta Roti Recipe - 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.

Main Ingredients : Refined flour (maida) ( मैदा ) , Semolina (rawa/suji) ( रवा/सूजी )

Cuisine : Indian

Course : Breads

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Khasta Roti

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Khasta Roti checkout Paneer Aur Pudina Naan , Bread Rolls , Focaccia , Hot Cross Buns . You can also find more Breads recipes like Til Poli, Cinnamon Rolls, Soya Aapams , Mughlai Parantha. Or try out these recipes from Indian Cuisine like Dum Paneer Kalimirch, Moong Dal Aur Hare Pyaz Ki Sabzi, Shahi Gulkand Tukda, Nariyal Chawal ke Ladoo.

Khasta Roti Recipe Card

Khasta Roti
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Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Khasta Roti

  • 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

Method

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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