Khasta Roti Recipes

KHASTA ROTI

Steps:

• Sieve flour.
• Add baking powder, salt, ghee, cumin seeds and grated ginger.
• Mix.
• Make into a dough using eggs and milk.
• Keep aside, covered, for 20 minutes.
• Divide the dough into 6 equal parts.
• Shape them into round balls.
• Flatten and roll out each piece to about 5" (12 cms.) diameter.
• Cook as parathas.
• Serve hot and crisp.

CHAPATI (ROTI)

Steps:

• Put the flour in a bowl. Gradually add enough water to make a soft dough (about 7 fl oz of water).
• Knead the dough for several minutes until smooth. Cover the dough with a damp cloth and set aside for half an hour to rest. If the dough is runny, flour your hands and knead for a few more minutes.
• Form ten equal balls and dust each with flour. Heat up a cast-iron griddle or frying pan over a low flame on a medium heat.
• Take one of the balls of dough, flatten it between the palms of the hands, and dust it with flour on both sides.
• Roll out to a 5 1/2" round, and slap the roti onto the heated. surface. Cook for about a minute, or until soft bubbles begin to form, then turn over and cook for half a minute on the second side. If you have a gas cooker, then use tongs to hold the roti in a second flame for 3 seconds on each side. The roti should puff up.
• Alternatively if you have an electric stove, put the roti under a hot grill for a few seconds until it puffs up.