Khoba roti is a thick wheat flour roti, which was originated from the villages in Jodhpur, Rajasthan.
Khoba literally means cavity or depression. This is a thick roti on which indentations are made with thumb. Lot of ghee is poured in the cavities and is cooked in low heat till it becomes crisp.
Roti acts as a plate and cavities or indentations on it are for holding the vegetables that are placed on tiny cavities. Then roti is eaten with those vegetables.
When I was searching Indian flatbreads from different states, the beautiful patterns on this roti caught my attention. I decided to make this roti but for letter K, I had already made Koki roti. I still wanted to try this roti. I still had two options for the name- Jodhpuri Khoba Roti or Rajasthani Khoba Roti. Since for letter ‘J’, I wanted to make Jolada Roti, so decided to make it under letter ‘R’ i.e. Rajasthani Khoba Roti.
Traditionally this roti is kept simple and not much flavourings are added to it so that it does not overpower the taste of other sabzis. But I made this Khoba roti by adding some kasuri methi to it. I made three rottis, all with different patterns, on one roti, I made cavities by pinching with my thumb whereas on other two rotis, I used tweezer to make impressions.
Normally the roti is cooked on tawa but I made one roti on tawa and for other two, I first cooked its underneath side on tawa at low heat and then baked it in oven at 180°C till a uniform golden colour is obtained for about 10 minutes
Here are some other flatbreads that I made during mega marathon
A. Achari Poori
B. Bedmi Poori
D. Dahi Dhapate
G. Gobi Paratha
I. Imli Paratha
J. Jaloda Rotti