How to make Khooba Roti - SK Khazana -

A traditional Rajasthani roti that is artistically pinched while being roasted on tawa

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour, Salt (नमक)

Cuisine : Rajasthani

Course : Breads

For more recipes related to Khooba Roti - SK Khazana checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Amritsari Aloo Kulcha Pav - SK Khazana WONDER DOUGH Basic Pizza Bread

Khooba Roti - SK Khazana

Khooba Roti - SK Khazana Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Khooba Roti - SK Khazana Recipe

  • Whole wheat flour 2 cups

  • Salt to taste

  • Ghee 1 tablespo

  • Carom seeds (ajwain) 1 1/2 teaspoons

  • Oil 2 tablespoons


Step 1

Mix together wheat flour, salt, ghee and carom seeds in a bowl. Add sufficient water and knead into semi-soft dough. Add oil and knead again till absorbed. Set aside to rest.

Step 2

Divide the dough into 4 equal portions, dust with flour and roll out into large thick rotis.

Step 3

Heat a non-stick tawa. Place the rotis on it, one by one, and roast for 1-2 minutes on each side.

Step 4

Pinch to make impressions starting from the edges to the centre and roast for 1-2 minutes on each side. Put the roti on direct heat, the pinched side downwards, and roast for a few seconds.

Step 5

Drizzle some ghee on top and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
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 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.