Tandoori roti recipe, tandoori style roti in tawa

Tandoori roti recipe, tandoori style roti in tawa

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Tandoori roti recipe

Tandoori roti recipe, tandoori style roti in tawa to enjoy at home. Quick video step by step pictures.
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Servings 9 Roti

Cup measurements

Ingredients

  • 2 cups wheat flour/ atta
  • 2 tbsp curd/ yogurt
  • 2 tsp oil/ ghee
  • Water as needed
  • Salt as needed
  • Ghee for smearing

Instructions

  • Take flour, salt, oil or ghee and curd in a mixing bowl. mix well. Add water little by little to get a pliable dough. Knead well for 5 mins. Set aside for resting about 10 mins.
  • Knead again to smoothen it. Divide into 9 equal sized balls.
  • Keep always covered to avoid drying.

To make roti

  • Dust well and roll into a thick roti. Apply water one side.
  • Heat a tawa with handle (light weight) and put the water applied side over the tawa.
  • Since the tawa is hot, it will stick to it. When bubbles start to appear, invert the tawa to show over the direct flame.
  • Show in circular way, more towards the outer side. The inner side will eventually get cooked.
  • Hold in angle to target the specific spots to cook it. Once golden spots appear all over, flip the pan and continue to cook. Take out in 30-40 seconds.
  • Smear with ghee generously and keep in a basket, covered with clean kitchen towel.

Video

https://youtu.be/6-y_MH-_9dE

Notes

  • Make sure to keep the tawa hot while putting the water applied side.
  • Do not cook in low flame or medium flame, which cooks the roti and makes it easy to fall off.

Tandoori roti method:

Prepare dough

  • Take flour, salt, oil or ghee and curd in a mixing bowl. mix well. Add water little by little to get a pliable dough. Knead well for 5 mins. Set aside for resting about 10 mins.
  • Knead again to smoothen it. Divide into 9 equal sized balls. Keep always covered to avoid drying.

To make roti

  • Dust well and roll into a thick roti. Apply water one side.
  • Heat a tawa with handle (light weight) and put the water applied side over the tawa.
  • Since the tawa is hot, it will stick to it. When bubbles start to appear, invert the tawa to show over the direct flame.
  • Show in circular way, more towards the outer side. The inner side will eventually get cooked.
  • Hold in angle to target the specific spots to cook it. Once golden spots appear all over, flip the pan and continue to cook. Take out in 30-40 seconds.
  • Smear with ghee generously and keep in a basket, covered with clean kitchen towel.

I had it with butter paneer masala, curd with pickle, a sprinkle of red chilli powder, cumin seeds powder and onion (smells just like dhaba!)

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