khasta roti recipe, how to make khasta roti

khasta roti recipe with step by step photos – leavened crisp and flaky flat breads made from whole wheat flour (atta), cumin and ghee.

khasta roti recipe

khasta roti is one of the flatbreads from the indian cuisine which is not very popular unlike tandoori roti, roomali roti and naan. the word ‘khasta’ means ‘flaky and crisp’. so the texture of these flat breads are crisp and flaky. its not that they are crisp like papads. the crispness in the rotis is accompanied by softness too. also the flakiness is not like the flakiness in a kachori or samosa. but some flakiness is there.

i have been making khasta roti for years now. the recipe comes from my home science notes and that’s where i learnt that such a roti existed. the original recipe uses eggs and milk. i skip both when making these rotis.

when i make some nice north indian paneer or veggie or mushroom dishes, then occasionally i make khasta rotis. though most of the time i end up making our regular homely chapati or roti.

so if you want to enjoy having crisp rotis, then do give khasta roti a try. they do taste good when accompanied with a north indian gravy or curry like paneer butter masala or palak paneer or chana masala. also goes well with lentils based dishes like rajma masala, dal makhani, dal tadka or dal fry.

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khasta roti

5 from 3 votes
khasta roti recipe - leavened crisp and flaky flat breads made from whole wheat flour, cumin and ghee.
khasta roti recipe
Author:Dassana Amit
Prep Time:25 mins
Cook Time:20 mins
Total Time:45 mins
Course:main course
Cuisine:north indian
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

INGREDIENTS

  • 2 cups whole wheat flour (atta) or 240 grams whole wheat flour
  • 3 tablespoons ghee
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon cumin seeds (jeera) - slightly crushed
  • ½ cup water or add as required
  • ghee as required to spread on roti

INSTRUCTIONS

making dough for khasta roti

  • in a bowl take 2 cups whole wheat flour/atta, 1 teaspoon slightly crushed cumin seeds, 1/2 teaspoon baking powder and 1/2 teaspoon salt.
  • mix very well with a spoon or with your hands.
  • now add 3 tablespoons ghee.
  • rub the ghee in the flour till you get a breadcrumb like texture in the flour.
  • when you press a portion of the flour mixture, it should hold itself and not break or fall down.
  • now add water in parts and knead. first add 1/4 cup water. begin to knead.
  • add more water as required and knead to a semi soft dough. not tight/firm and not soft. i overall used 1/2 cup water for kneading. 
  • add water as required while kneading. do note that if you end up making a soft dough, the crisp and flaky texture won't be there. cover and allow the dough to rest for 15 or 20 minutes.
  • then divide the dough in equal medium sized balls. cover and keep, when rolling and roasting rotis.

making khasta roti

  • place the dough on rolling board.
  • roll to a regular chapati size, about 8 to 9 inches in diameter.
  • heat a tawa and keep the flame to a high. let the tawa become hot. then place the roti on it.
  • when you see bubbles appearing then flip it.
  • the roti has to be 1/4 cooked.
  • when the second side is half cooked and you see golden spots, flip again.
  • press the edges with the spatula so that they get roasted well and become crisp.
  • flip again and press the edges of khasta roti with a spatula.
  • roast till you see golden or lightly charred spots on the khasta roti.
  • place the khasta roti in a roti basket or casserole or a plate. spread some ghee on top. 
  • you can serve the rotis hot or stack them up and then serve later, once you are done making all the rotis.
  • serve khasta roti with any north indian paneer, mushroom or veggie gravy/curry dish. it also goes very well with rajma masala, dal makhani and dal tadka.

NOTES

- recipe can be doubled or tripled.
- you can use a stand mixer for mixing and kneading dough.
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how to make khasta roti

1. in a bowl take 2 cups whole wheat flour/atta, 1 teaspoon slightly crushed cumin seeds, ½ teaspoon baking powder and ½ teaspoon salt.

flour for khasta roti recipe

2. mix very well with a spoon or with your hands.

flour for khasta roti recipe

3. now add 3 tablespoons ghee.

ghee for khasta roti recipe

4. rub the ghee in the flour till you get a breadcrumb like texture in the flour.

making khasta roti recipe

5. when you press a portion of the flour mixture, it should hold itself and not break or fall down.

making dough for khasta roti recipe

6. now add water in parts and knead. first add ¼ cup water.

dough for khasta roti recipe

7. begin to knead.

dough for khasta roti recipe

8. add more water as required and knead to a semi soft dough. not tight/firm and soft. i overall used ½ cup water for kneading. add water as required while kneading. do note that if you end up making a soft dough, the crisp and flaky texture won’t be there. cover and allow the dough to rest for 15 or 20 minutes.

dough for khasta roti recipe

rolling khasta roti

9. then divide the dough in equal medium sized balls. cover and keep, when rolling and roasting khasta roti.

dough balls for khasta roti recipe

10. place the dough on rolling board. no need to sprinkle any flour while rolling.

preparing khasta roti recipe

11. roll to a regular chapati size, about 8 to 9 inches in diameter.

preparing khasta roti recipe

cooking khasta roti

12. heat a tawa and keep the flame to high. let the tawa become hot. then place the khasta roti on it.

preparing khasta roti recipe

13. when you see bubbles appearing then flip it.

making khasta roti recipe

14. this first side of the roti has to be ¼ cooked.

making khasta roti recipe

15. when the second side is half cooked and you see golden spots, flip again.

making khasta roti recipe

16. press the edges of khasta roti with the spatula so that they get roasted well and become crisp.

making khasta roti recipe

17. flip again and press the edges with a spatula.

making khasta roti recipe

18. roast till you see golden or lightly charred spots on the khasta roti.

making khasta roti recipe

19. place the roti in a roti basket or casserole or a plate. spread some ghee on top. you can serve the rotis hot or stack them up and then serve later. once you are done making all the rotis.

khasta roti recipe

20. serve khasta roti with any north indian paneer curry like kadai paneer, paneer lababdar, paneer makhani or veggie gravy/curry dish. it also goes very well with rajma recipe, dal makhani, dal fry and dal tadka.

khasta roti

 

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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8 comments/reviews

  1. Hi Dassana,
    Made this today along with your recipe for palak chole.Was delicious as usual.Love all your recipes and follow them with few changes as i really don’t have all the ingredients required.Still all of them turn out great.
    Thanks a ton.5 stars

    • you can use coconut oil. you can also use regular cooking oil like sunflower oil. with coconut oil there will be the taste and aroma of coconut in the rotis.

      • hi dassana,… finally my comments are showing … i had written so many comments which did not show … i have tried a quite a few recipes … will surely give my comments again… thanks for replying…
        rgds n tk care..
        marina5 stars

        • welcome marina, we are sorry you had to face this problem. your comments was lying in our spam folder. surely share your views, we look forward to reply you. thanks so much.