Khasta Porotha

A simple khasta roti. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Refined Flour, Ghee
Cuisine Bengali
Course Breads
Prep Time 26-30 minutes
Cook time 51-60 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Khasta Porotha

  • 2 cups Refined Flour
  • 1 tablespoon Ghee
  • 1 tablespoon Salt
  • 10 tablespoons Ghee
  • 1 Egg


  1. Melt the ghee. Mix together flour, sugar and salt. Add two tablespoons of ghee and egg and mix well. Add required quantity of water and knead into a soft dough.
  2. Divide the dough into eight equal portions. Roll out each into four inch round diskettes. Apply melted ghee on each porotha, fold into half and further into a triangle.
  3. Roll it again into a medium thick triangular porotha. Bake in a preheated oven at 190°C for five minutes turning once in between or in Tandoor or on tawa.
  4. Apply ghee when you remove the porothas from the oven or tandoor. Apply extra ghee if cooked on tawa and press firmly with a flat spoon to make it khasta.

Nutrition Info

Calories 2329
Carbohydrates 191.6
Protein 33.1
Fat 158.8