Rajasthani Khoba Roti
Ingredients:
1 cup Wheat Flour (Gehu ka Atta)
Salt to taste
1/2 tsp Crushed Fennel Seeds (Saunf)
1/2 tsp Carom Seeds (Ajwain)
2 tsp Ghee
Water (as needed)
Ghee
For Garlic Chutney:
15-20 Garlic Cloves
2-3 soaked Red Chilies
2 tsp Kashmiri Chili Powder
2 tsp Coriander Seed Powder
1/2 tsp Turmeric Powder
Salt to taste
1/4 cup Water
3 tbsp Oil
1 tsp Cumin Seeds (Jeera)
Pinch of Asafoetida Powder (Hing)
Method:
In a mixing bowl, add 1 cup Wheat Flour (Gehu ka Atta).
Add salt to taste.
Add 1/2 tsp Crushed Fennel Seeds (Saunf).
Add 1/2 tsp Carom Seeds (Ajwain).
Add 2 tsp Ghee.
Gradually add water and start kneading the dough.
Let the dough rest for half an hour.
Divide the dough into small balls.
Dust some dry flour on the rolling board.
Flatten each ball with a rolling pin (the thickness should be like aloo paratha).
Place the roti on a hot pan.
Flip it and make cuts on the roti using a knife.
Flip again and lower the heat.
Make a design by pinching the roti.
Flip the roti and cook it on medium heat.
Flip again and cook it directly over the gas flame.
Roast both sides well.
Drizzle some ghee and cook it on the pan for a while.
To make Garlic Chutney, take 15-20 Garlic Cloves.
Add 2-3 soaked Red Chilies.
Coarsely crush using a mortar and pestle.
Add 2 tsp Kashmiri Chili Powder.
Add 2 tsp Coriander Seed Powder.
Add 1/2 tsp Turmeric Powder.
Add salt to taste.
Add 1/4 cup water and mix.
Heat 3 tbsp oil in a pan.
Add 1 tsp Cumin Seeds and a pinch of Asafoetida Powder.
Add the crushed garlic paste, fry well, and turn off the heat.
Squeeze in a lemon and mix.
(If you want to store this chutney, use amchur powder instead.)
Enjoy delicious Khoba Roti with Garlic Chutney and Chilka Moong Dal.
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