Khasta roti (aka Atta Bhakri) is a very yummy crisp roti (khasta). This is very easy to make. The addition of semolina and ghee to the dough gives it a texture that is very different from regular roti.
The Marathi word for it would be Khuskhusit poli. Every texture has a unique description in Marathi. We use alliteration to describe each texture. Gul poli is khut-khut-it, Pooran poli is lush-lush-it, Bhakri is khus-khus-it, pooris are tum-tum-it etc.
Vishesh Tippani / Additional Commentary
I was first introduced to this by Vijaya Kaki who was our baby-sitter about 12 years ago. She would keep the dough ready and as soon as I would come home she would make this roti and serve it to me with ghee and Shev-Bhaji. Ahh! Maa-ka-pyaar literally! I would wolf them down.
The trick is to make sure the ghee is blended well into the dough. That gives it a crispy texture.
I add a little Kasuri Methi to it to enhance the flavor.
What do I need?
3/4 C Whole Wheat Flour
1/4 cup Sooji (Semolina)
A little salt to taste
2 tbsp. melted ghee
1 tbsp Kasuri methi
1 tsp ajwain (crushed)
Water for dough
How do I make it?
Combine all the ingredients to make a dough. Make sure you mix the ghee well in the dough. You should be able to take a small amount of this mixture and press it into little mounds. This ensures you get the Khasta part done right.
Now add water to make it into a soft dough. Cover and keep for some time (10 mins).
Divide into equal-sized portions (about 5-6).
Make a round ball of the dough and then roll it out into a disc.
Heat a pan/Tawa and when heated add the rolled-out disc and roast till you see little bubbles. Flip and roast on the other side.
Then remove it and cook on an open flame to get the Bhakri like marks on it.
Serve hot with any sabzi of course with ghee on top!
Keep calm and call mom tips:
To get the Khasta / Khukhusit texture, don't skimp on the ghee.
Make sure ghee is blended well into the dough before adding water.
Can be used as a snack or a complete meal
Accompaniments
Ghee, Ghee, Ghee
Shev/Sev Bhaji
Chicken Methi
Any gravy dish
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