I don't know much about Khasta Roti. A friend informed me that it is from Punjab. I know that Khasta means crispy and thats exactly what our Khasta Roti's are going to be. Crispy and savoury with aromatic mix of spices and herbs.
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.
- 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.
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