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    Khasta koti

    I don't know if I spelled it right or not. But can any one teach me how to make a khasta rooti? Its kind of fried and the atta / dough is relatively tougher.

    Thanks
    Sometimes you are the bug.
    Sometimes you are the windshield.

    #2
    Re: Khasta koti

    Will you be able to digest all that butter oil.
    There is always a moral in every story

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      #3
      Re: Khasta koti

      look, i cannot help you with how to make a khasta roti. but i can definitely help you with how to EAT one.

      you know, khasta roti is the best roti to eat. i mean, crispy you know the crispy parts should be eaten plain. and the soft dough only should b eaten with chicken or whatever you are eating with it. you can make sure that you have a khasta roti in front of you before you start to eat. that would be definitely a wise thing to do i assure you that (i have so much knowledge cz i always follow the same procedure before eating my roti)

      hope the above helps.
      Wonder this time where she's gone,wonder if she's gone to stay
      Ain't no sunshine when she's gone,and this house just ain't no home
      anytime she goes away.

      Comment


        #4
        Re: Khasta koti

        Originally posted by Bookworm
        Will you be able to digest all that butter oil.
        Yes I can just give me the tarkeeb.

        TheNewWannaBe
        Sometimes you are the bug.
        Sometimes you are the windshield.

        Comment


          #5
          Re: Khasta koti

          walking on water, found this recipe on recipe zaar for khasta roti ... don't know how authentic it is ... but hey its a start.

          Oh and BTW, Salaams all! .... I'm new.

          2 cups wheat flour 2 eggs, beaten 1 teaspoon cumin seeds 1 teaspoon salt 6 tablespoons margarine or ghee 1 teaspoon baking powder 150 ml milk 1 teaspoon grated ginger
          1. Sieve flour.
          2. Add baking powder, salt, ghee, cumin seeds and grated ginger.
          3. Mix.
          4. Make into a dough using eggs and milk.
          5. Keep aside, covered, for 20 minutes.
          6. Divide the dough into 6 equal parts.
          7. Shape them into round balls.
          8. Flatten and roll out each piece to about 5" (12 cms.) diameter.
          9. Cook as parathas.
          10. Serve hot and crisp.
          Sunata hoon barre gaur se afsanaa-e-hasti
          Kuch khawab hai, kuch asal hai, kuch tarz-e-ada hai

          Comment


            #6
            Re: Khasta koti

            Althea: Walakum asalam. I am relatively new too
            Shukar Allah ka kesse ni tu recipie post ki. I will try it & let you know. Thanks
            Sometimes you are the bug.
            Sometimes you are the windshield.

            Comment


              #7
              Re: Khasta koti



              i thought you were asking abt the normal roti which turns out "khasta" (crispy). had no idea there was a special recipe for that
              Wonder this time where she's gone,wonder if she's gone to stay
              Ain't no sunshine when she's gone,and this house just ain't no home
              anytime she goes away.

              Comment

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