What Is Khasta Roti? How Can You Make This Crispy, Loaded Roti At Home

Khasta roti does defy many stereotypes. But does it impress? Let's find out.

Sushmita Sengupta  |  Updated: August 27, 2020 16:49 IST

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What Is <i>Khasta Roti</i>? How Can You Make This Crispy, Loaded <i>Roti</i> At Home

This khasta roti is too cripsy and yummy to refuse

Highlights
  • There are many kinds of roti in India
  • Khasta in Hindi means crispy
  • This decadent roti is sure to perk up your lunch spread

Are you among those people who get super impressed by the 'crispy' element of any dish? We know, we are guilty of trying to poke our kachoris and jalebis a bit too often just because we are so obsessed with the crunchy sound it makes. With the monsoon upon us, we are all the more excited to relish the crispy Indian delicacies. 'Khasta roti' is one dish that has particularly gotten us excited this time around. The Hindi word 'khasta' refers to all things crispy and flaky, but those are not two adjectives you usually associate with roti. Roti is mostly enjoyed fresh, soft, puffed and piping hot. Roti is also something that is usually super light and hassle-free. Parathas, on the other side, are supposed to scream indulgence. In other words, Khasta roti does defy many stereotypes. But does it impress? Let's find out.

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Khasta roti is a popular flatbread from up North. It is made with a handful of easily-available ingredients. To make this roti, you need to knead a soft dough of whole wheat flour or atta. But this special dough is also drenched in milk and ghee. To give it an edgy lift, there is also some cumin seeds included in the dough. Other key ingredients would be salt and baking powder. The baking powder helps lend a characteristic crisp to the roti. You do not need any special tools to make the super-rich and crunchy roti. Just make small balls from the dough, roll them out flat and roast it on tawa, while adding some ghee over medium flame.
This roti could be a nice surprise on your lunch or dinner spread. It goes well with just about any subzi, dal or meat preparation. Since there is good amount of ghee and milk involved, it is slightly heavy too — and so worth it.

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Try this step-by-step recipe at home and let us know how you liked it in the comments section below!

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About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.

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