Khoba is a Marwari word , which means cavity or depression. It is one of legacy bread preparations from Rajasthan. This is a thick roti that goes well with any curry dish. Traditionally this roti is made with wheat flour and loaded with ghee, but is not what you’d expect.
A “Khoba Roti is nothing like a normal tawa roti, although it is made on a tawa. The name khoba signifies the shape of the roti, which has indentation or cavities in it.
This bread is very common in villages of Rajasthan. It is a thick roti that has various cavities that are manually made using one’s thumb and index finger. This roti is generally used as a plate considering it has tiny bowl-like cavities to fill in. When it is cooked on the tawa, you are required to make deep cavities with your thumb on the upper side and then pour lots of ghee into the cavities and cook till crisp. It should cook on a low flame.
Khoba Roti is best eaten with semi dry delicacies like Kair Sanghri, papad ki sabji or laal maas. This could also be eaten with pickles and lahsun chutneys.These vegetables are placed on the tiny cavities and then eaten along with the roti.
This is how Khoba Roti acts as a plate in itself. When villagers used to travel long distances for their personal purpose they used to take these rotis as they were convenient and didn’t need many frills around to eat food.
Cholai ka Atta
Cholai /Amaranth / Rajgeera is high in protein, gluten free grain.Dry roasting the grain releases its aroma and adds a beautiful nutty flavor.
The grains of this plant contain calcium, iron, sodium, potassium, vitamins A, E, C, and folic acid. It increases blood production due to its rich iron content. It also improves bone health and prevents osteoporosis as it is rich in calcium and improves bone density. I mixed the cholai atta with whole wheat flour to make it more healthy and crispy.
There are a number of recipes on khoba roti, this is my version dedicated to all travellers or Banjaras of Rajasthan.
Prep time: 15 mins
Cooking time: 30 mins
Level: Intermediate
Ingredients
- Cholai atta – 100 gm
- Wheat flour – 02 tbsp
- Dry whole red Chilly – 02 nos
- Saunf – 01 tsp
- Cumin seeds – 01 tsp
- Ajwain – a pinch
- Salt – to taste
- Garlic paste – 1/2 tsp
- Roasted chana powder – 01 tbsp
- Desi ghee – 02 tbsp
Mehod
- Dry roast the red chili, saunf, cumin seeds and ajwain and coarsely grind the mixture.
- Mix cholai atta and wheat flour. Add crackle desi ghee in the atta. Rub gently.
- Add salt, dried roasted chana powder, garlic paste and little water to make a stiff dough.
- Cover with wet cloth and keep the dough for rest.
- Divide the dough into equal sizes and flat with a rolling pin.
- Make an impression on bread with your thumb and index finger.
7. Cook from both sides on tawa.
8. Brush with desi ghee and serve hot with vegetable curry and lahsun chutney.