Khoba Roti
Rajasthani Bread
SERVES 4
One of the episodes of MasterChef India was shot in a place called Suryagarh in Rajasthan. Though it was October, the place was still as hot as an oven. Everyone present was melting in the scorching heat. In spite of this, it turned out to be one of the best outdoor shoots ever. Reason? The amazing food of Rajasthan.
At lunch one day, we were served a Rajasthani thali—a platter of mouth-watering dishes. They served us this bread which was so beautiful to look at, I couldn’t take my eyes off it. It appeared as though the dough was especially crocheted into the warm, golden bread. On inquiring I was told it was called khoba roti, which literally means an indented or pinched roti. It is the technique of pinching the bread before roasting it that gives it its name and appearance. All of us were so impressed that we included it in the show. Traditionally, khoba roti is made plain, but I like this spiced version as the leftover roti makes for a great teatime snack! This is about as artistic as a simple roti can get.
INGREDIENTS (makes 2)
2 cups wholewheat flour (atta), a slightly coarse variety
½ tsp red chilli flakes
½ tsp black peppercorns, lightly roasted and coarsely powdered
1/8 tsp fenugreek seeds, lightly roasted and finely powdered
1/8 tsp carom seeds
¾ tsp salt or to taste
6 tbsp clarified butter
METHOD
In a mixing bowl, combine all other ingredients with 2 tbsp of clarified butter. Mix well. Gradually add water and knead to make a soft, pliable dough. Cover with a damp muslin cloth and set aside for about 30 minutes. Divide dough into half. Roll out each half into a thick 12"–14" round roti. Starting from the centre and moving outwards, pinch the surface of the roti all over, to make a design on it. Repeat for the second roti. Put a griddle over low heat. Place the roti, design side up, and cook over gentle heat. Drizzle 1 tbsp of clarified butter along the edges and brush the surface with another 1 tbsp. When one side is golden, carefully turn the roti over and cook the other side. Repeat for the other roti. Serve hot with ker sangri (p. 72). Also works well with tea.
