Khasta Roti

Semolina and refined flour combined with saunf and ajwain and made into rotis. This recipe is from FoodFood TV channel

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Khasta Roti
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

  1. Placed the refined flour, semolina, fennel seeds, carom seeds, crushed peppercorns, sugar and salt in a dough maker and start the machine.
  2. Add 2 tbsps ghee. Add water little by little till you get a firm dough.
  3. Add the remaining ghee and knead for some time and transfer the dough into a bowl.
  4. Divide into small pedas. Roll them out into thin rotis. Heat a non-stick tawa.
  5. Using a small round cutter on the rotis, cut out small roundels.
  6. 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.
  7. Cook on low heat till the rotis are crisp. Serve hot with the shorba.