Khasta Roti by DK on Nov 9, 2008
I have seen multitude of recipes all over the internet but I find that most of the recipes follow the same recipe as that of normal basic roti and it makes a soft Roti and has nothing to do with "Crispiness". So whats special about them anyways? I had no idea and at last came upon couple of recipes using semolina and with some modifications - confirmed the crispiness of these rotis. This recipe is basically using many recipe ideas together and does not follow any set recipes as such. This is my version and hope you like it too.
- Cook time:
- Prep time:
- Serves: 2 people
- Yields: Makes about 10-12 thin rotis
Ingredients
- 2 cups whole wheat flour
- 1/2 cup semolina ( not semoline flour)
- 1 cup fresh yogurt
- 1 tsp cumin
- 1 tsp Oregano (Ajwain)
- 1 tsp Ghee
- 1 onion, very finely chopped
- few sprigs of cilantro, chopped
- salt to taste
Method
1.
Mix all the ingredients together and then mix to form a dough.
2.
Make sure the dough is soft and not too dry/soft. Add flour or more yogurt, in case needed to make a smooth dough.
3.
Knead well and then divide the dough into small balls. Now with a rolling pin, roll it out into circles, or any shape as desired.
4.
in a non stick pan, add 1/4 tsp ghee /oil and then fry the Roti for 2-3 min.
5.
Turn when brown spots appear all over the roti. Serve it with any side dish of your choice. It is crispy – thanks to the semoline and soft thanks to yogurt.
Filed Under these categories
- 287 Course
- 366 Cuisine
- 45 Flatbread
- 180 Indian Recipes
- 336 Main Course
- 13 Roti
- 247 Under 15 min
- 73 Under 15 minutes - Main Course
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1 Member Reviews
By Sunita on Sep 23, 2010
hi dk made these today morning for my office lunch and had it with mango pickle and potato sabzi,great taste, thanks
23 Comments
By Madhuram on Nov 13, 2008
Made them for lunch DK. For some reason mine was not crispy. It was soft, maybe I should have given it some more time or I have added more yogurt. But we all definitely liked the taste. Will try it once again.
By Madhuram on Nov 12, 2008
I'm bookmarking all the rotis DK. I have come across semolina rotis, but have not tasted them. But the combination of whole wheat flour and semolina is new to me.
By Medhaa on Nov 11, 2008
Ever since we had this in a restaurant everywhere we would get this this is what we had, but the person at the restaurant told us its from broken wheat, I guess there are many forms but we love it since its so crispy.
They look lovely DK love the herbs that have been added
They look lovely DK love the herbs that have been added
By ranji on Nov 10, 2008
This one is new to me..never heard of it ..Sounds fantastic...i also simply loved ur apple bluberry crumble...they look fabulous...very well clicked photos :)..damn tempting :)
By Lakshmi Venkatesh on Nov 10, 2008
First time hearing about this roti. looks nice.
By Cham on Nov 9, 2008
Something new that I learnt :) Different roti!
By Vaidehi on Nov 9, 2008
By Divya Vikram on Nov 9, 2008
Roti looks nice Dhiv..Havent heard of this..
By Priya on Nov 9, 2008
the roti's look soo good DK, will add the rava next time I make chapathi's, like the idea of adding cumin and ajwain too.
By Kalai on Nov 9, 2008
Never heard of this one before. Soft and crisp sounds like a delicious oxymoron! Thanks for the intro to a new dish that sounds like a must try! :)
By karuna on Nov 9, 2008
hey the rotis are still steaming......yummy.
By Sagari on Nov 9, 2008
kasta roti looks delecious dk
By Madhu on Nov 9, 2008
Looks delish, first time hearing about this roti, easy to make too.
By Roopa on Nov 9, 2008
Never heard this one, it looks very crisp and soft:)
By Curry Leaf on Nov 9, 2008
Lovely DK,I did not know that you had to add semolina,yours sure looks crisp,mine are always a failure.Thanks,this is a must try.
By Alka on Nov 9, 2008
That looks awesome...i love making rotis of different types..this surely looks crispy
By Bhawana on Nov 9, 2008
u know DK, whenever I dont feel like cooking I make this roti. I dont add semolina. thats it. It taste great with tea :). my nani used to make this for us in our childhood.
By Lavi on Nov 9, 2008
Lovely Bread DK, semolina should have made it crispier and yogurt should have helped in making soft..will try this..
By Srivalli on Nov 9, 2008
wow..thats lovely roti dhivi..now you are talking abt rotis..after my roti mela..bad girl..you better start thinking of rice ok!
By G.Pavani on Nov 9, 2008
it looks really yummy and best to eat with achar/curd
By Divya Kudua on Nov 9, 2008
Have heard so much about khasta roti...but never knew they were called so because of thier crispiness..great pictorial too..;-)
By Raaga on Nov 9, 2008
nice nice... :-) I eat these at all winter weddings :)
By AD on Feb 15, 2010
Yes, I am confused about that since I see both Carom and Oregano in different resources. Let me get back on that. Thanks for the pointer --DK