Ingredients

• Wheat flour (atta) (1 cup)
• Salt (¼ tsp)
• Cumin seeds (jeera) (¼ tsp)
• Desi ghee (2 tbsp)

Method

• Take the atta in a paraat (big, flat plate with shallow edges) and add salt, jeera and 2 tsp of ghee to it and mix well. 
• Adding a little water at a time, knead the dough, pressing down a bit harder than required for making regular rotis. Cover the kneaded dough and keep aside for 20 minutes.
• Once 20 minutes have elapsed, lightly grease your hands with oil and knead the dough again until it is smooth. Make equal-sized balls (each three-times the size of the balls used for normal rotis), out of the dough.
• Using a rolling pin, roll out each dough ball into a thick roti.
• Heat a tawa on a medium flame and place the roti on it. Flip it once light brown patches begin to appear on the inside.
• With the help of a chimta (clasp), make small indents on the roasted side of the roti. These must resemble mountains and a valley. Maintain the flame on a minimum low. 
• Keep roasting till the roti develops brown spots on the other side as well.
• Take the roti off the tawa and plop it directly onto a low flame. 
• Roast the roti on the low flame till more brown spots appear on both its sides and they begin to turn crisp. 
• Place the roti on a plate and smear desi ghee on it. Pour some ghee into the dimples on the roti. 
• The Khoba Roti is ready to be served with dal, or with your favourite gravy, pickle or chutney.

Ingredients

• label (For Gatte)
• Gram flour (besan) (1 cup)
• MTR Haldi/Turmeric Powder (1/2 tsp)
• MTR Lal Mirch/Red Chilli Powder (1/2 tsp)
• Carom seeds (ajwain) (1 tsp)
• MTR Dhaniya/Coriander Powder (1/2 tsp)
• Curds (dahi) (1/4 cup)
• Oil ( 3 tbsp)
• Salt ( to taste)
• label (For Gravy)
• Onion, finely chopped (1 cup)
• Tomato, finely chopped (1 cup)
• Ginger (adrak), grated ( 1-inch piece)
• Garlic (lahsun), crushed (2 tsp)
• Curd (dahi) (1 cup)
• MTR Dhaniya/Coriander Powder (1 tbsp)
• MTR Jeera/Cumin Powder (1 tsp)
• MTR Lal Mirch/Red Chilli Powder ( 2 tsp)
• MTR Garam Masala (1/2 tsp)
• Amchur (1/2 tsp)
• Mustard seeds (sarson) (1 tsp)
• Cumin seeds (jeera) (1 tsp)
• Ghee (2 tbsp)
• Salt (to taste)

Method

For Gatte

• In a large bowl, mix all the dry masalas and gram flour (besan).
• Next, add oil and mix gently to blend.
• Slowly add curd to the besan and combine to form a stiff dough.
• Divide into 6 pieces and roll them, with your hands, into a cylindrical shape of about ½-inch thickness and 4-inch length.
• Heat 3 cups water and bring it to a boil. Add the gatte and let them cook; they will float to the top when cooked.
• Remove from heat and let them cool. Reserve the water in which the gatte were boiled.
• When the gatte cool completely, cut into 1/2-inch long pieces, set aside.

For Gravy

• Mix all dry masalas, except salt, to the curds and whisk until smooth.
• Heat ghee in a kadhai, add mustard, cumin, ginger and garlic.
• Add onions and cook until translucent.
• Stir in the tomatoes and cook until they soften.
• Pour in the whisked curd and cook until the oil separates.
• Gently add the gatte pieces to the gravy.
• Add the reserved boiling liquid if the gravy is too thick.
• Cover and cook for a few minutes, turn off the flame.
• Now the sabzi is ready to be served with ghee-topped khoba rotis and lehsun ki chutney.

Ingredients

• Apple gourds (tinda), (15 medium sized )
• Mustard oil (sarson ka tel) (1/4 cup)
• label (Dry masala for stuffing)
• Aamchur (1 tsp)
• MTR Haldi/Turmeric Powder (1/2 tsp)
• MTR Dhaniya/Coriander Powder (1 tbsp)
• MTR Lal Mirch/Red Chilli Powder ( 1/2 tsp)
• Fennel seed powder (saunf) (1 tsp)
• Salt (to taste)
• label (For tadka)
• Cumin seeds (jeera) (1 tsp)
• Fenugreek seeds (methi) (1 tsp)
• Asafoetida (hing) (1/4 tsp)
• Coriander leaves (hara dhania) for garnishing (1/4 cup chopped)

Method

• Wash the apple gourds and slice off both the ends so that gourd sits well on a plate.
• Starting on the top, make slits in the shape of an X, taking care not to slit it all the way to the bottom, but just enough to create a pocket to place the stuffing.
• Mix all the ingredients for the dry masala and gently stuff the gourds and set aside.
• Heat oil in a flat pan and add all the tadka ingredients, when the jeera splutters, add the gourds to the pan and cover. Reduce the heat and cook on a low flame until the gourds are soft.
• Sprinkle water every now and then so that the gourds do not stick to the bottom of the pan.
• Gently place the cooked gourds on a serving platter and serve as is, or pour any curry or gravy of your choice.
• Garnish with coriander leaves and serve warm with panchmel ki dal and rotis.