Khasta Roti

Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Veg

Ingredients

• Refined flour (maida) 1 cup
• Semolina (rawa/suji) 1/2 cup
• Fennel seeds (saunf) 1/4 teaspoon
• Carom seeds (ajwain) 1/4 teaspoon
• Crushed black peppercorns 1/2 teaspoon
• Sugar 1 teaspoon
• Salt to taste
• Pure ghee 4 tablespoons

Method

1. Placed the refined flour, semolina, fennel seeds, carom seeds, crushed peppercorns, sugar and salt in a dough maker and start the machine. 
2. Add 2 tbsps ghee. Add water little by little till you get a firm dough. 
3. Add the remaining ghee and knead for some time and transfer the dough into a bowl. 
4. Divide into small pedas. 
5. Roll them out into thin rotis. Heat a non-stick tawa. 
6. Using a small round cutter on the rotis, cut out small roundels. 
7. Place these roundels on the tawa, smear a little ghee on them. 
8. Turn them over and smear a little ghee on the other side too. 
9. Cook on low heat till the rotis are crisp. 
10. Serve hot with the shorba.