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
Re: Khasta koti
Will you be able to digest all that butter oil.
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:k: (i have so much knowledge cz i always follow the same procedure before eating my roti)
hope the above helps.
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
- Sieve flour.
- Add baking powder, salt, ghee, cumin seeds and grated ginger.
- Mix.
- Make into a dough using eggs and milk.
- Keep aside, covered, for 20 minutes.
- Divide the dough into 6 equal parts.
- Shape them into round balls.
- Flatten and roll out each piece to about 5" (12 cms.) diameter.
- Cook as parathas.
- Serve hot and crisp.
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
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