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Main Ingredients | Refined flour (maida), Semolina (rawa/suji) |
Cuisine | Delhi |
Course | Breads |
Prep Time | 16-20 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Medium |
Others | Veg |
Ingredients list for Khasta Roti
- 1 cup Refined flour (maida)
- 1/2 cup Semolina (rawa/suji)
- 1/4 teaspoon Fennel seeds (saunf)
- 1/4 teaspoon Carom seeds (ajwain)
- 1/2 teaspoon Crushed black peppercorns
- 1 teaspoon Sugar
- to taste Salt
- 4 tablespoons Pure ghee
Method
- Placed the refined flour, semolina, fennel seeds, carom seeds, crushed peppercorns, sugar and salt in a dough maker and start the machine.
- 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.
- 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.
- 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.
- Cook on low heat till the rotis are crisp. Serve hot with the shorba.
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