In the node detail page
- Duration: 45 mins
- Serves: 2 people
Because khasta roti is authentically flaky in texture, make sure to drench the flour with milk, carom seeds and ghee and then knead it.
- 1131 views
Did you know that the name khasta roti came into existence from the crispy texture of the food that comes from cooking it in tandoor? Also known to boost stamina, this bread is every Punjabi grandmother’s favourite choice for breakfast.
- Whole wheat flour (atta) (1 cup)
- Semolina (rava) (1/2 cup)
- Sugar (2 tsp)
- Carom seeds (ajwain) (1 tsp)
- Clarified butter (ghee) (2 tbsp)
- Milk (adjust) (for kneading)
- Salt (a pinch)
- In a large bowl, add all the ingredients, except milk.
- Add milk, little by little, and make the dough soft and pliable.
- Divide the dough into equal portions and shape it into balls.
- Roll out each portion of the dough into six-inch circles.
- Heat the tawa and cook the khasta roti with ghee, till it is brown on both sides.
- The mouth-watering khasta rotis are ready to be served hot and crunchy with curry, pickle or chutney of your choice.