Khoba Roti - How to Make Rajasthani Khoba Roti Recipe (2024)

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Khoba Roti – How to Make Rajasthani Khoba Roti: easy to follow ‘khoba roti’ recipe made 2 ways using atta and besan (chickpea flour). This is a rustic Indian bread from the state of Rajasthan and served with curry, meats, veggies or even pickle.

What is Khoba Roti?

In India, we have an amazing variety of roti’s / bread that we make on a daily basis and this Khoba Roti is one such popular option.

It’s a thick roti made using flour (or a variety of it) and the top of the roti has indents or wholes (like in my roti here) where you drizzle ghee.

In typical Rajasthani home, it’s made all the way by hand and then small indentation are made all over the roti and then it’s cooked thoroughly on clay stove or tandoor.

It originates from Rajasthan, a state in Western India, popular for its music, colorful clothes, sand-dunes, old forts and definitely food. Oh, the food is excellent – Spicy and rich in flavors + ghee.

A lot of times people even like eating khoba with freshly chopped onion, green chilies, and some salt and it’s also served with meats, curries, vegetables or even pickles.

Growing up in New Delhi, we used to often drive down to Jaipur, Udaipur, Jaisalmer (all cities in Rajasthan) to nosh on their delicacies and site seeing.

And one of my favorite dishes that we only could get in Rajasthan was KhobaRoti with Spicy Buttery Meat – OMG, it used to be so delicious..almost soul-satisfying (It felt that the whole purpose of that 2-3hrs drive was just to eat these 2 things 🙂 ).

Fast forward now and let’s talk about this roti, a.k.a‘Indented Bread’ – which is a thick circular/oval-shaped roti/bread, made using whole wheat flour or any flour combination.

I’m also adding some ‘garlic powder’ and ‘sesame seeds’ on mine for some elevated taste but you can totally skip this step.

Now, of course, we don’t have any clay stove at home but you can get the same taste and texture by making it on our regular modern-day kitchen stovetop.

Notes for Perfect Roti Everytime

1. You can replace GlutenFree Flour with Whole Wheat Flour or a Mix of Whole Wheat +All Purpose.

2. You can absolutely omit the garlic and make them plain too.

3. If Vegan, you can skip ghee and use coconut butter or any other vegan butter or oil.

4. You can skip mint and use coriander or just skip this step.

Seriously, it’s an easy-peasy recipe and absolutely customizable to your taste. The only thing I insist upon is trying it with curry.

It tastes SUPER Delicious and nothing beats that taste. Add some gheeon thepiping hot khoba roti to enhance the taste even further.

How to Make Khoba Roti:

The process to make the dough, roti and serving is the same for Both the Methods:

Making the Dough

In a food processor, add the flours, garlic powder, carom seeds, 1 tbsp ghee and pulse for 10 seconds to mix everything.
Add 1/2 cup water to this mix and pulse again (you’ll see dough lumps forming)
Add 1/4 cup water and mix again to form a smooth but slightly hard dough.
Divide the dough into 10 equal balls.

Making the Khoba Roti

Now, take one dough ball and roll it into a thick circular shape using a rolling pin.
Use your fingers to form that star shape on the entire circle (see the process).
Use a fork to indent the inside of the circular roti (see the process pic).
Repeat this process until all rotis are made.

Step by Step Khoba Roti Process

Cooking the Roti

Heat a non-stick pan on high.
Place the raw khoba roti on it and let it cook for 1 minute (lower the heat during this process for even cooking).
Turn the khoba roti to another side and cook for another minute.
Follow this Method – If you have a Kitchen Tongs:
Lift the cooked roti using the tongs and place it on high flames (side down) for 1/2 minute.
Turn to another side and cook evenly.
Repeat this process until all rotis are cooked.

** Follow this Method – If you DONOT have Kitchen Tongs:

While the roti is cooking on the pan, use a thick kitchen cloth to press and cook it even further.
Turn the roti to another side and continue the same process using the kitchen cloth.
Cook all the roti’s similarly.
Once the rotis are cooked on both sides, smear some ghee on top of each roti, sprinkle with garlic powder, sea salt, and crushed mint leaves.
Serve with Hot Curry for Best Taste.

Makki ki Roti (Cornmeal Flatbread) Makki di Roti

Besan Ki Roti- Gramflour-Chickpea Flatbread

Stovetop Tandoori Roti – Step by Step Homemade Tandoori Roti

Yield: 10