Khoba Chapati
Instructions:
1. Prepare the Dough
- In a mixing bowl, combine amaranth flour, besan, wheat flour, cumin seeds, kasoori methi, red pepper flakes, black pepper, and salt.
- Gradually add lukewarm water and knead into a firm dough.
- Cover and let it rest for 10 minutes.
2. Shape & Design the Chapati
- Divide the dough into two equal portions.
- Roll each portion into a thick circular roti.
- Using your fingers, pinch the surface to create indentations in a uniform pattern.
3. Cook the Khoba Chapati
- Heat a tava (griddle) over medium flame.
- Place the chapati on the hot tava and cook until it turns golden brown on one side.
- Flip and press gently with a spatula to ensure even cooking.
- Brush with ghee for enhanced flavor and crispness.
4. Serve
- Serve hot with ghee, dal, or chutney for an authentic experience!
Special Comments
This Khoba Chapati is a delightful mix of textures and flavors, making it a unique and wholesome addition to any meal!
Khoba Chapati
Notes/ Precautions
Khoba means "indentation"; creating these on the chapati helps it cook evenly and adds crispness.
Slow-cook on medium heat for a perfect crispy texture.
Use desi ghee for an authentic Rajasthani flavor.
Pairs well with Dal Baati, Chutneys, or Sabzis .