How to make 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.

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 Bhature , Taftan , Aloo Anardana Kulcha , Meethi Puri . You can also find more Breads recipes like Sundried Tomato And Spinach Naan, Moong Dal Puri, Chicken Keema Parantha, Damper Bread.

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 : Moderate

Taste : Mild

Ingredients for Khasta Roti Recipe

  • 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.

Also try out these recipes from Indian Cuisine like Kheema Kachori, Tandoori Crabs, Karara Dum Aloo, Apple Seviyan Kheer.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.