KHOBA ROTI AND LAAL MAAS

Hi all🙋🏻,


Yesterday night made KHOBA ROTI accompanied with LAAL MAAS. Believe me.. Ecstacy of the food world. Cooked some rice too. Had all with onion salad.

KHOBA ROTI is just yummm. Saw it in some foodie group and since that day it was in mind to make. Main ingredient of this roti is only and only patience. Give 25 minutes to one roti 😊.

KHOBA means cavity which you can make with your fingers or can use any tool like pincers to make.

Below other details with pics while cooking is mentioned.

LAAL MAAS.. I think everyone knows this delicacy. Had many recipies of it but wanted an authentic and fully traditional one.

One of my Marwari friend’s granny passed this recipe to me and really it was drooling while listening😋😋 only.

Let’s come to the recipe of both😄.

KHOBA ROTI

INGREDIENTS:

1.5 cups of wheat flour

1.5 tbsp ghee

1/2 tsp salt

Water as required to knead

METHOD

Take flour, ghee and salt in a bowl.

Rub till you get slight crumble texture.

Now add water and knead until soft chappati like dough is formed.

Leave it covered for 30 minutes.

Now preheat oven at 180° c and heat a skillet too on gas stove.

Make 3 balls out of the kneaded dough. Roll and make 1/2″ thick roti.

Now it’s time to make khoba (cavities) on them.


I did one design with two fingers as we pinch anyone😂😂.


Second I did with small pincers. Just hold the pincers vertically and tweeze all over.


Third one I did with the same pincers but used it horizontally.

All illustrations you can see in the blog.

Now as the skillet gets heated, place one roti with khoba upside down. Cook for 2 minutes on medium low and transfer the roti in preheated oven on baking tray.


Now bake the roti for 20 minutes on middle rack at 180° glipping each side at 10 minutes of interval.

Lastly increase the heat upto 200° c and set the oven at broil. Cook till brown effects you can see.


Take it out and drizzle ghee without considering calories😄.

Repeat the same process for all. But the last one I did on skillet itself by cooking it covered and on low heat.

Enjoy your khoba rotis with laal maas. But firstly we have to cook it😆.

Let’s come to the recipe of laal maas too.

RECIPE:

INGREDIENTS:

FOR MARINADE:

1 kg goat meat

Paste of 1 large onion, 8-10 cloves of garlic, 1″ ginger and 4-5 green chillies.

5 tbsp curd

Salt

4 tbsp lemon juice

3 heaped tbsp red Kashmiri chilli powder.. I used this chilli because can’t bear that heat of Rajasthani chilli😥.

But if you wish you can use those Rajasthani chillies.

FOR GRAVY:

1 cup ghee or oil.. Have used homemade desi ghee

6 big sized julienned onions

8 cloves

4 bay leaves

8 green cardamoms

3 black cardamoms

1″ inch ginger grated

Paste of 8-9 cloves of garlic and4 green chillies

1/2 tsp turmeric powder

Paste of 12 red chillies or 5 tbsp Kashmiri chilli powder.. Have used the later one.

3 tbsp coriander powder

1 cup thick yogurt

1/2 cup water

Mince of 5-6 garlic to add at the end or you can used 1 tsp dried garlic bits.

METHOD:
FOR MARINADE:


Take all the ingredients of marination and rub evenly on mutton pieces. Keep on mixing for 2 minutes so that marinades get well coated on mutton uniformly.

Leave it for 4-5 hours in refrigerator.

After marination is completed, heat a cooker.

Add ghee and let it gets heated.

Add onion and pinches of salt. Fry till you get golden colour. 

Now add mutton pieces but don’t add the extra marinade. Just take the pieces and add into the onion. Fry for 15 minutes until mutton gets slightly brown colour.

Now add bay leaves, cardamoms and cloves. Sauté all for 2-3 minutes.

Add ginger and sauté again for a minute.

Take a small bowl with 1/2 cup water. Add turmeric powder, coriander powder, paste of garlic and chillies and kashmiri mirch powder or chilli paste. Mix all well and add into the cooker.

Now keep on frying for 15-20 minutes or until you see oil separates.


Now add curd accompanied with 1 cup water. Add on curd and minced garlic or garlic bits.

Close the lid and give 4-5 whistles according to the texture of your mutton.

After the pressure releases, let it be covered for 4-5 hours. In this way your mutton gets fully marinated with the spices and strong flavour of garlic you can feel while relishing.

Now enjoy the combo of KHOBA ROTI AND LAAL MAAS😋😋.

KEEP COOKING!!!!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s