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Khasta Roti

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Ingredients

Adjust Servings:
2 cups wheat flour
2 eggs beaten
1 teaspoon cumin seed
1 teaspoon salt
6 tablespoons margarine or 6 tablespoons ghee
1 teaspoon baking powder
150 ml milk
1 teaspoon grated ginger

Nutritional information

279.5
Calories
134 g
Calories From Fat
14.9 g
Total Fat
3.6 g
Saturated Fat
65.4 mg
Cholesterol
618.1 mg
Sodium
30.7 g
Carbs
4.4 g
Dietary Fiber
0.2 g
Sugars
8.4 g
Protein
97g
Serving Size

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Khasta Roti

Features:
    Cuisine:

    Update: I recently found an Indian grocery a mere 25 or so miles from my house :) and used the chappati flour to make these again. The recipe worked even better and was not nearly as sticky. I was prepared to not add as much milk but needed every bit this time. It was definitely worth it to get the right flour. There were nice flaky layers. They were just wonderful. used a round iron skillet with some melted butter to fry them and then transferred them to my pottery tortilla warmer. The only change I would make next time is adding 1/2 t. - 1 t. extra salt. I may try adding some more spices to jazz it up sometime.
    Initial review:
    I made this to go with Chicken Korma and some leftover saffron rice. My husband absolutely loved it and said that he would be happy to eat this as our everyday bread. I would like to get some Indian wheat flour to try with this. used half all-purpose and half white whole wheat. I found the dough quite sticky as if it could have used a bit more flour. I had to use lots of flour to roll it out. I fried the roti in canola oil in a skillet. They were great, and we didn't even pine for our favorite aloo paratha! Jul 21, 2005

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Khasta Roti,A hot and crispy tasty roti! One of my best friend’s favourite!,Update: I recently found an Indian grocery a mere 25 or so miles from my house 🙂 and used the chappati flour to make these again. The recipe worked even better and was not nearly as sticky. I was prepared to not add as much milk but needed every bit this time. It was definitely worth it to get the right flour. There were nice flaky layers. They were just wonderful. used a round iron skillet with some melted butter to fry them and then transferred them to my pottery tortilla warmer. The only change I would make next time is adding 1/2 t. – 1 t. extra salt. I may try adding some more spices to jazz it up sometime. Initial review: I made this to go with Chicken Korma and some leftover saffron rice. My husband absolutely loved it and said that he would be happy to eat this as our everyday bread. I would like to get some Indian wheat flour to try with this. used half all-purpose and half white whole wheat. I found the dough quite sticky as if it could have used a bit more flour. I had to use lots of flour to roll it out. I fried the roti in canola oil in a skillet. They were great, and we didn’t even pine for our favorite aloo paratha! Jul 21, 2005,Very good. I popped the dough in the fridge for several hours & it was very easy to roll out. Thanks!


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    Steps

    1
    Done

    Sieve Flour.

    2
    Done

    Add Baking Powder, Salt, Ghee, Cumin Seeds and Grated Ginger.

    3
    Done

    Mix.

    4
    Done

    Make Into a Dough Using Eggs and Milk.

    5
    Done

    Keep Aside, Covered, For 20 Minutes.

    6
    Done

    Divide the Dough Into 6 Equal Parts.

    7
    Done

    Shape Them Into Round Balls.

    8
    Done

    Flatten and Roll Out Each Piece to About 5" (12 Cms.) Diameter.

    9
    Done

    Cook as Parathas.

    10
    Done

    Serve Hot and Crisp.

    Avatar Of Ava Thompson

    Ava Thompson

    Dessert diva known for crafting sweet treats that are as beautiful as they are delicious.

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