The journey across the desert makes you understand the life is full of hardship yet very flavorful … Indian bread truly unravels the mystery of the vast desert expanse. The word ‘khoba’ means indentation or cavity They are best cooked in a gas tandoor but an ordinary Indian Tava (griddle) over gas will give you equally good results, if cooked over a slow flame.
- 450 gm raw mangoes (kairi) – cut into wedges with skin
- 2-3 tbsp mustard oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp onion seeds
- 2 bay leaves
- 1/4 tsp asafoetida (hing)
- 2 tbsp gram flour (besan)
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- Salt to taste
- 1 tbsp grated jaggery
- Fresh coriander sprigs for garnishing
- Heat mustard oil in a non-stick pan till it smokes.
- Add cumin seeds, fennel seeds and onion seeds. Let the seeds crackle.
- Add broken bay leaves.
- Then add asafoetida, gram flour, turmeric powder, red chilli powder and coriander powder. Mix everything well.
- Add raw mangoes and fold it in with all the other masala.
- Then add little water, stir well and cook for 2-3 minutes.
- Add salt, give the whole thing a nice stir and cover it. Let it simmer for 10 minutes.
- Add the jaggery and mix well. Cook till it melts completely.
- The curry is ready! Garnish with chopped coriander leaves and serve hot with khoba roti.
- 2-3 cups of wheat flour
1 handful of kasuri methi
1 pinch of ajwain (carom seeds)
1 Tbsp ghee
To this, add ghee and chilli powder, keep aside for about 20 minutes.
Make large dough balls, roll out dough to make thick rotis.
Pinch the sides and make indents in the roti (khobas)
Heat on a tawa, add ghee on the roti and let it brown evenly