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Khoba Roti


Khoba Roti

  • Duration: 20 minutes
  • Serves: 2 to 4 people
  • Spice Level: Zero

Authenticity Slice

The success of this recipe depends a lot on how you knead the atta, so do spend a considerable amount of time kneading with your knuckles. This roti needs to be much thicker than the regular roti and the valley indents that you will make using your chimta (clasp) need to be spread out evenly all over the top surface of the roti.

Trivia Tadka

The Rajasthani Khoba is thick and crusty, and tastier than the regular chappati. The word 'Khoba' means ‘valley’, the shape of which is intricately pressed onto one side of this thick roti. To this day, the region’s farmers pack these filling rotis as lunch. On their long days out in the fields, this dish helps them better survive the desert heat.


  • Wheat flour (atta) (1 cup)
  • Salt (¼ tsp)
  • Cumin seeds (jeera) (¼ tsp)
  • Desi ghee (2 tbsp)


  • Take the atta in a paraat (big, flat plate with shallow edges) and add salt, jeera and 2 tsp of ghee to it and mix well. 
  • Adding a little water at a time, knead the dough, pressing down a bit harder than required for making regular rotis. Cover the kneaded dough and keep aside for 20 minutes.
  • Once 20 minutes have elapsed, lightly grease your hands with oil and knead the dough again until it is smooth. Make equal-sized balls (each three-times the size of the balls used for normal rotis), out of the dough.
  • Using a rolling pin, roll out each dough ball into a thick roti.
  • Heat a tawa on a medium flame and place the roti on it. Flip it once light brown patches begin to appear on the inside.
  • With the help of a chimta (clasp), make small indents on the roasted side of the roti. These must resemble mountains and a valley. Maintain the flame on a minimum low. 
  • Keep roasting till the roti develops brown spots on the other side as well.
  • Take the roti off the tawa and plop it directly onto a low flame. 
  • Roast the roti on the low flame till more brown spots appear on both its sides and they begin to turn crisp. 
  • Place the roti on a plate and smear desi ghee on it. Pour some ghee into the dimples on the roti. 
  • The Khoba Roti is ready to be served with dal, or with your favourite gravy, pickle or chutney.

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