You are here: Home> Indian Veg Recipes > Rajasthani Food > Rajasthani Roti / Puri / Paratha > Rajasthani Traditional Combinations > Khoba Roti, Rajasthani Khoba Roti
Khoba Roti | Rajasthani Khoba Roti | Gehun ki Khoba Roti | Marwari Khoba Roti | cavity roti |
Tarla Dalal
06 January, 2016
Table of Content
Khoba Roti | Rajasthani Khoba Roti | Gehun ki Khoba Roti | Marwari Khoba Roti | cavity roti |
Khoba Roti, also known as Rajasthani Khoba Roti, Gehun ki Khoba Roti, or Marwari Khoba Roti, is a traditional Rajasthani bread that beautifully represents the rustic charm of India’s desert cuisine. The word “Khoba” literally means indentation or cavity, which is the unique feature of this roti. After partially cooking the roti, the surface is gently pinched with fingers to create small, uniform dents all over. These khobas (cavities) help the roti cook evenly and hold the ghee that’s generously smeared on top before serving — making every bite rich, flaky, and flavorful.
Made using just a few basic ingredients — whole wheat flour (gehun ka atta), ghee, salt, and water — Khoba Roti is a masterpiece of simplicity. The dough is kneaded into a firm consistency, rolled into a thick circle, and cooked twice — first partially on a tava (griddle) and then again on a slow flame until it turns golden brown and crisp. The second cooking allows the roti to develop its signature deeply roasted flavor and layered texture. Traditionally, it was made in gas or clay tandoors, giving it a smoky aroma, but a slow-cooked griddle version tastes just as authentic.
The texture and design of Khoba Roti are what make it stand apart from ordinary rotis. The pinched pattern not only looks artistic but also serves a practical purpose — it helps the roti stay crisp on the outside while remaining slightly soft inside. Once cooked, it is brushed generously with pure ghee, which melts into the indentations, infusing the bread with an irresistible aroma and rich taste. This makes Khoba Roti a perfect accompaniment to spicy Rajasthani subzis like Gatte ki Subzi, Ker Sangri, or Baingan Bharta.
In Rajasthan’s arid regions, food traditions evolved to suit the dry climate and scarcity of fresh ingredients. Khoba Roti is an ideal example — thick, durable, and made with minimal water, it stays fresh for a long time. This made it a staple for travelers and desert dwellers who needed nutritious food that wouldn’t spoil easily. The ghee coating not only enhances flavor but also acts as a natural preservative, adding moisture and longevity to the roti.
Apart from being practical, Marwari Khoba Roti is also symbolic of Rajasthani hospitality. In many homes, serving a large, golden Khoba Roti topped with melting ghee represents warmth, abundance, and respect for guests. It’s often prepared for festive occasions or special family meals, where the aroma of roasting wheat and ghee fills the air, evoking the heart of desert tradition.
In essence, Khoba Roti is more than just an Indian bread — it is a culinary heritage of Rajasthan. Its beautifully pinched design, slow-cooked flavor, and ghee-laden richness make it a truly royal treat. Whether served with spicy curries or enjoyed on its own with a drizzle of ghee and jaggery, this cavity roti captures the soul of Marwari cuisine — simple, earthy, and deeply satisfying.
Tags
Soaking Time
0
Preparation Time
2 Mins
Cooking Time
36 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
38 Mins
Makes
4 rotis
Ingredients
for Khoba Roti
2 cups whole wheat flour (gehun ka atta)
2 tsp ghee
salt to taste
ghee for smearing and serving
whole wheat flour (gehun ka atta) for rolling
Method
for Khoba Roti
- Combine all the ingredients in a deep bowl and knead into a firm dough using enough water.
- Divide the dough into 4 equal portions.
- Roll out a portion into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the roti for approx. 2 to 3 minutes on each side and remove onto a plate.
- Pinch the roti uniformly throughout (as shown in images 1 to 3).
- Again cook the roti on a tava (griddle) over a slow flame for 5 to 6 minutes or till they turn golden brown in colour from both the sides using a muslin cloth.
- Repeat steps 3 to 6 to make 3 more rotis.
- Serve immediately with ghee and a subzi of your choice.
Khoba Roti, Rajasthani Khoba Roti recipe with step by step photos
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per roti
| Energy | 289 cal |
| Protein | 7.9 g |
| Carbohydrates | 47.2 g |
| Fiber | 7.9 g |
| Fat | 8.7 g |
| Cholesterol | 0 mg |
| Sodium | 13 mg |
Click here to view Calories for Khoba Roti, Rajasthani Khoba Roti
The Nutrient info is complete
Gandhi Dhwani
Oct. 15, 2019, 9:50 a.m.
Khoba roti is very similar to bhakri in taste. but looks completely different. The pinched rotis looks completely different. Start piching it slow, and you will make it perfect.
shreya_the foodie
Sept. 4, 2019, 11:25 a.m.
I cut the oil a bit on these rotis to make them healthier. They come out thick and tasty and go really well with pickle or dal. Need no rice and two rotis will stuff you completely and the best part is that they are healthy. I prefer them to the every day roti.
Sanjeev Rana
Feb. 17, 2016, 10:20 a.m.
Rajasthan prant ka hokar bhi yeh roti khane de vanchit Raha ho mein. Wife se kehkar ye roti banane ko kaha aur Anand paya palak ki subzi me saath khakar.
