Khasta Roti
by Tarla Dalal

This roti, with its traditional texture and flavour, has the power to recreate a haveli ambience right in your dining room! There is something about the Khasta Roti that unfailingly reminds one of grandma’s patient and loving style of cooking, a laid back lifestyle free of stress and worries. We are unsure whether it is the crisp and blistered texture, or the simple flavour of ghee, which works this magic, but it is definitely an experience worth trying – and it is quite easy to prepare too, so you will surely be game to repeat it quite often.

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Khasta Roti recipe - How to make Khasta Roti

3/4 cup whole wheat flour (gehun ka atta)
1/4 cup semolina (rava)
2 tbsp melted ghee
salt to taste

Method

Combine all the ingredients together using your fingertips to get a crumbly mixture.
Add enough water to make a semi soft dough. Take care not to knead the dough too much as it will lose its crumbly texture.
Cover the dough with a lid and keep aside for 10 to 15 minutes.
Divide the dough into 6 equal portions and roll out each portion into a 100 mm. (4") diameter thick circle using no flour for rolling.
Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it.
Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
Cook it on an open flame till it puffs up and brown spots appear on both the sides.
Repeat with the remaining dough portions to make 5 more rotis.
Serve immediately with subzi of your choice.