If you’re a big fan of all things crispy, then this Indian flatbread is definitely for you! Khasta Roti is a fermented crispy flaky bread made from whole wheat flour (atta), ghee and cumin seeds. When paired with dal, curries and sabzis, it can be a good change from regular chapatis, rotis or even phulkas. The method is more or less similar to that of rolling chapatis, with the composition of the dough making it “khasta” or flaky and crispy compared to the softness of regular chapatis. Definitely worth a try!
What is Castalotti
“Khasta” means “flaky or crispy” in Hindi, and “roti” is an Indian flatbread made primarily from whole wheat flour. We usually associate roti (also called phulka or chapatti depending on the region) with a soft, fresh, piping hot, sometimes puffed bread.
Khasta Roti, on the other hand, is the typical North Indian variant that is not only soft but also crunchy. The ingredients used to make it are the same as those for a basic roti or chapati, with only minor changes. Just like the quantity of ghee and the taste of cumin seeds, this gives it an edge over its counterparts.
Sometimes the special dough for Khasta Roti may also be soaked in milk and often contains baking powder. Thus, ghee and baking powder add to the crispness and flaky texture of this unique flatbread.
Apart from that, the process of preparing Khasta Roti is just like your daily process of preparing dosa or roti. Just divide the dough into balls, roll it into a regular size disk and bake it on a hot tawa with some ghee.
More information about this recipe
Khasta Roti is a type of flatbread in Indian cuisine and unlike Indian cuisine, it is not very popular. tandoori roti, Rumariotti and Naan. As is evident from the name, the texture of the unique Khasta Roti is crispy and flaky, but not like Papad or Kachoris. The crispness of these roasts is also accompanied by a certain tenderness.
I have been making castaroti for many years. I learned about the existence of such roasts during my home science days in college. My Home Science Notes is also where this roast recipe came from. The original recipe used milk and eggs. However, I created a version without these two ingredients.
Sometimes when I make rich paneer, vegetable or mushroom curries, I end up making Khasta Roti to go with them too. However, this is not common at home as we just eat regular roti or chapatis every day.
Like I said, Khasta Roti goes well with any North Indian gravy like paneer butter masala, palak paneer, chana masala, rajma masala etc. It also goes well with lentil dishes like dal makhani, dal tadka or dal Fried.
Step-by-step guide
How to Make Castalotti
Make the dough
1. In a bowl, take 2 cups whole wheat flour (atta), 1 teaspoon lightly crushed cumin seeds, ½ teaspoon baking powder and ½ teaspoon salt.
2. Stir evenly with a spoon or your hands.
3. Now, add 3 tablespoons of ghee.
4. Rub the ghee into the flour until it has a breadcrumb-like texture.
5. When you press a portion of the flour mixture, it should hold in place without cracking or falling out.
6. Then add water in batches and knead. First, add 1/4 cup of water.
7. Start kneading.
8. Add more water as needed and knead into a semi-soft dough. Not tight/hard or soft. I used a total of ½ cup of water for kneading. Add water as needed while kneading. Cover and let the dough rest for 15 or 20 minutes.
notes: If you end up with a soft dough, it won't have a crispy and flaky texture.
Rolling Hastaroti
9. Divide the dough into equal sized balls. Cover and keep until you roll and roast the Khasta Roti.
10. Place the dough on the cutting board. No need to sprinkle flour when rolling.
11. Roll into regular pancake size, about 8 to 9 inches in diameter.
Cooking Castalotti
12. Heat the tawa and keep the flame high. Once the tava is hot, place the castaroti on top.
13. When you see bubbles appear, flip over.
14. The first side of the roast must be 1/4 cooked.
15. When the second side is half cooked and golden brown spots are visible, turn it over again.
16. Press the edges of the scone with a spatula to cook and crisp it up.
17. Turn over again and press the edges with a spatula.
18. Bake until golden brown or lightly charred spots appear on the scones.
19. Place the roast in a roasting basket, casserole or plate. Spread some ghee on it. You can serve the roast hot or stack it to enjoy later.
20. Pair Khasta Roti with any North Indian curry like kadai paneer, paneer lababdar, paneer makhani or vegetable curry. It also goes well with rajma, dal makhani, dal fry and dal tadka.
Expert Tips
- If you have a stand mixer at home, you can even use it to knead the dough for the roti.
- After mixing the ghee with the flour and cumin seed mixture to get a breadcrumb-like texture, you should also check that the mixture holds its own and doesn't crack or fall apart. To do this, just press a portion of the flour mixture to see.
- The dough for Khasta Roti must be semi-soft, not hard or just soft. If your dough is very soft, the roast won't be crispy and flaky. So, add water accordingly.
- You can easily adjust the recipe to proportions.
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Castalotti
Khasta roti is a fermented crispy flatbread made from whole wheat flour, cumin and ghee.
Preparation time 25 minute
cooking time 20 minute
total time 45 minute
Prevent screen from dimming while making recipes
Making the Dough for the Castalotti
In a bowl place 2 cups whole wheat flour/atta, 1 teaspoon lightly crushed cumin seeds, 1/2 teaspoon baking powder and 1/2 teaspoon salt.
Mix well with a spoon or your hands.
Now add 3 tablespoons of ghee.
Rub the ghee into the flour until it has a crumb-like texture.
When you press a portion of the flour mixture it should hold in place without cracking or falling out.
Now add water in batches and knead. Start by adding 1/4 cup water. Start kneading.
Add more water as needed and knead into a semi-soft dough. Not tight/hard and not soft. I used a total of 1/2 cup water for kneading.
Add water as needed while kneading. Note that if you end up with a soft dough, it won't have a crispy and flaky texture. Cover and let the dough rest for 15 or 20 minutes.
Then divide the dough into equal medium-sized balls. Cover and reserve while rolling and grilling the roast.
Making Castalotti
Place the dough on the rolling pin.
Roll into regular pancake size, about 8 to 9 inches in diameter.
Heat the tawa and keep the flame high. Let the tava get hot. Then place the roti on top.
When you see bubbles appear, flip them over.
Roti must be 1/4 cooked.
When the second side is half-cooked and golden brown spots are visible, flip again.
Press the edges with a spatula so they cook nicely and become crispy.
Flip again and press the edges of the castalotti with a spatula.
Bake until golden or lightly charred spots appear on the castalotti.
Place them in a baking basket or casserole or dish. Spread some ghee on it.
You can serve the roasts hot or you can stack them and serve them after all the roasts are done.
Serve khasta roti with any paneer, mushroom or vegetable gravy/curry dish. It also goes well with rajma masala, dal makhani and dal tadka.
- This recipe can be doubled or tripled.
- You can use a stand mixer to mix and knead the dough.
This Khasta Roti recipe from the archives was first published in April 2016. Updated and republished in March 2024.