To begin with, first Rajasthani Khooba Roti, in a large bowl, add flour, salt and water, mix together with your hands to form crumbs.
Add water to combine it well and make a smooth and yet rigid mixture.
Leave the dough aside for 15 minutes so that it rests.
Pizzica a large ball of lemon size from the dough and roll it to make a ball. Sprinkle the counter well and spread the sphere of pasta to create a round rot often.
Distribute a little ghi on one side of the Roti and place that side on the TAWA. After 20 seconds, turn the roll upside down and starts pinching on the upper part of the Roti.
Continue to pinch until the complete roll is covered. Turn up the Roti and again roasted from the modeled side.
Once both sides are slightly golden, keep your roll with a pliers, remove it from Tawa and place it directly on the flames.
Scip and roast on both sides until uniform cooking on both sides.
Once done, turn off the stove and pour gi on the drips and serve.
Your Rajasthani Khooba Roti is ready to be served with Makai Wali Bhindi or Pyaz Ki Sabzi ..
