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Friday, 30 July 2021

Rajasthani Khoba Roti

Khoba Roti is a rustic thick flatbread from the Indian State of Rajasthan. It is also called as jadi roti and is made with coarse whole wheat flour. The word Khoba in Marwadi language literally means deep indentation or cavity and that is the way this roti is made by pinching the overall surface of the rolled out dough ball to create cavities in artistic and interesting pattern and designs and then roasting the roti until it is crisp. Traditionally ghee is filled into each of these cavities before serving it. Khoba roti can be served with semi dry curries,  or cooked lentils like the Rajasthani Panchmel dal, meat dishes or even pickle.


Flat-breads of India: 
  • Amritsari Aloo Kulcha : Amritsari aloo Kulcha is a potato stuffed flat bread and a traditional recipe from Indian State of Punjab.
  • Bhajaniche Thalipeeth
  • Makki Ki Roti : Makki Ki Roti is an Indian Flatbread made from the Maize flour. This is a gluten-free, unleavened bread from the Punjabi Cuisine and is generally served as an accompaniment with delicious Sarson Ka Saag
  • Litti Chokha : Litti Chokha is a signature dish from Indian state of Bihar. Litti is a baked dish made from whole wheat flour, stuffed with pitthi (a mixture of Sattu (roasted gramflour), lemon juice and spices.)
  • Puran Poli : Puran Poli is a popular Maharashtrian Flatbread with a sweet lentil stuffing.
  • Dal Pakwan : A popular Sindhi breakfast, Dal Pakwan is basically a flavored, crisp fried snacks served with a spicy dal (chana Dal).
  • Akki Roti : A delicious rice flour flat-bread from the Indian state of Karnataka.
  • Besan Dhirde :A traditional Maharashtrian breakfast dish made with gram flaour and basic Indian spices.
  • Sarva Pindi : Savory Rice flour Pancakes from Telangana Cuisine.
  • Pudina Lachha Paratha : A flavorful and healthy Flat bread
  • Masala Khakhra : A healthy and delicious snack and a thin flatbread like cracker from Indian State of Gujarat.

What goes into Rajasthani Khoba Roti? The Ingredients:

  • Atta / Whole Wheat Flour : The main ingredient of Rajasthani Khoba Roti is whole wheat flour. Try to use a coarse variety of wheat flour for best results.
  • Ghee / Clarified Butter: Liberal amount of ghee is used in making Khoba Roti. Ghee is adding at 3 stages, while kneading the flour into dough, while roasting and while serving. Ghee gives this roti its rich flavor and taste, For a vegan version, skip adding ghee and replace it with oil or plant based butter like coconut butter.
  • Carom Seeds / Ajwain : Khoba roti gets a lovely flavor and aroma from the added carom seeds. To make the Khoba roti more flavorful, you may add minced garlic, Kasuri Methi (dried Fenugreek Leaves)
  • Salt: Salt is added to taste.

Dietary Notes: Khoba Roti is 
  • A Rajasthani delicacy
  • A piece of art
  • Healthy
  • The most prettiest of all Indian Flat-breads
  • Kid friendly
  • Makes a wonderful accompaniment with dal, semi dry curries or even meat delicacies.
  • Saatvik / Jain Recipe / Onion Garlic Free

Preparation Time:30 minutes
Cooking Time: 10 minutes 
Serves: 2

Ingredients: Measurements used 1 cup = 240 ml
  • 1 cup whole wheat flour
  • 1 tablespoon ghee / clarified butter
  • 1 teaspoon carom seeds / Ajwain
  • 1/2 teaspoon salt or to taste.


 I - Kneading the dough for Khoba Roti 
  1. Take a large mixing bowl and add whole wheat flour to it. 
  2. Rub carom seeds in between your palms and add to the flour.
  3. Add ghee and salt to taste and mix all the ingredients well to get a bread crumb texture.
  4. When you hold the flour in your fist it should take shape.
  5. Add little water at a time and knead the flour to a stiff dough. 
  6. Cover the dough and allow it to rest for 30 minutes.
II- Roll out and shape Khoba Roti directly on the skillet - Method 1
  1. After 30 minutes, knead the flour again and divide it into 2 portion. 
  2. First we will see the method of rolling out the khoba roti and shaping it directly on the skillet.
  3. Roll out one dough ball into a thick 6'' diameter circle.
  4. Transfer the rolled out roti on a greased skillet and cook on low flame for around a minute and then flit it.
  5. Now pinch the roti all over in circular pattern as shown in the pictures below while it is on the skillet. I know pinching a hot roti on a skillet will burn the fingers, but it is traditionally prepared this way only.
  6. Now delicately flip the roti with indentation side down and cook the roti on low flame for 4-5 minutes or until it becomes crisp and golden brown from all sides. You may use a cloth to press the roti from all sides so that it cooks evenly. You may also apply butter or ghee on the roti and then cook it either on a heated skillet on low flame or directly over the gas top.
  7. Once it is crisp and cooked evenly from both sides remove it on a plate and apply ghee or butter all over it.

III - Roll out the dough ball and shape it as Khoba roti before roasting it - Method 2
  1. Place the second dough ball on a rolling board and roll it out into a thick 6" diameter circle using a rolling pin. Dust the work surface with little flour if required.
  2. I did not apply flour.
  3. Now start pinching the rolled our circle using your thumb and index finger, starting from the edges towards the center of the roti creating a beautiful artistic pattern as shown in the pic below. 
  4. Delicately lift the shaped Khoba roti from the rolling board and transfer it to a greased heated skillet and cook for 2-3 minutes from both sides and then after applying ghee or butter on the indentation side, directly roast it over open flame by placing it over a wire mesh on the gas burner.
  5. Cook the Khoba roti from both sides evenly until it becomes nice crisp and golden brown.
  6. Remove the roasted khoba roti on a plate and smear it with ghee or butter all over. 
  7. Serve the beautiful khoba roti with Rajasthani Panchmel or Panchratna dal or Mango Pickle or any other curry of your choice and enjoy with your loved ones.

Recipe Notes:
  • For a vegan version use any plant based butter like coconut butter or oil instead of ghee.
  • Khoba roti can be roasted on a heated skillet over low flame and further directly over open flame or baked in an oven at 180 degrees Celsius for 20 minutes.
  • You can flavor Khoba roti with garlic, Kasuri methi and carom seeds. 
  • Khoba roti can be served with semi dry curries, dal or meat gravies. It is enjoyed traditionally smeared with ghee and served with raw onion,  green chili, pickle, and dal.

Would love to hear from you !

I hope you would love trying out this healthy artistic Rajasthani Khoba Roti. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

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See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !


Happy Cooking !

Happy Eating !



Poonam Bachhav 

Related Posts:

For more delicacies from Rajasthani Cuisine, do check out the following recipe links from this blog.


  1. You have nailed the recipe, shape and texture of Khooba roti.. look so tempting, it will be perfect to have with traditional gatta curry or dal.

  2. Artistically done khoba roti poonam. I love the detailed description you have given to pat and form the indents on the khoba roti .

  3. Wow Poonam khoba roti looks so beautiful. I can imagine the crispy texture of roti. Loved your well explained recipe.

  4. Khoba roti looks so good. I have always wanted to make it at home but never tried. Now I have a foolproof recipe to try. I love the design on the roti.

  5. The roti looks amazing. The folds are so beautiful and looks so pretty.

  6. Rajasthani Khoba Roti has a trick and you made it so beautifully.i am yet to try my hand for this beauty

  7. I remember one of our neighbours used to make khoba roti and kheer on some Jain festival. The taste still lingers on my tongue. Your post is prompting me to give it a try sooner than later. Making this roti is an art and you have done it so beautifully.

  8. I wanted to try this for long time and you have nailed the recipe. So perfect and your step by step pictures helps a lot. Thanks for sharing