Tandoori roti recipe, tandoori style roti in tawa to enjoy at home. Quick video step by step pictures.
Tandoori roti is similar to out regular roti. Usually we cook over tawa. So if Roti is cooked in a tandoor oven, it’s called tandoori roti. Just the way of cooking. Now in this period, we may crave for tandoori style roti. It is easy to recreate at home using tawa. I wanted to give it a try in oven too, but forgot, sure will post that version too. I already made pita bread in oven, so pretty much confident, roti also turns out good.
For a long time, I thought if naan is made with whole wheat flour, it is called tandoori roti. But its not.
Naan is made fully with maida and have yeast and leavening agents like cooking soda, baking powder. Tandoori roti is same as roti, but just that it is cooked in tandoor instead of tawa.
You can make as same as how ever you prepare dough for a roti. Mainly it is wheat flour (atta), water, salt. Even some don’t add salt to their roti! Curd, ghee or oil, a small portion of maida also added in some cases.
You can heat a cooker and stick the roti carefully in the side walls of the cooker inside, Instead of cooking in tawa. Same method of sticking water applied side to the cooker walls. Once it starts to puff, invert the cooker to smoke it. Later take out and cook properly over flame to ensure even cooking.
The trick is to make the roti stick to the pan. This will be made possible only if you wet the roti sruface properly.
Also do not cook in medium flame for long time. Cook in high flame for a few seconds until bubble pops up and invert immediately to show over flame. Later you can again cook the roti before taking off the pan to ensure even cooking.
Now what is the consistency of the dough that is best for a tandoori roti? Not too tight that cracks while rolling. Not too sticky as it will be difficult to handle when you apply water. So, soft and pliable dough is perfect just like we make it for roti. If water quantity is less, then it turns too hard. If more, you will get softer results. Just make sure it doesn’t affect the handling of the dough too sticky.
Tandoori roti recipe
Ingredients
- 2 cups wheat flour/ atta
- 2 tbsp curd/ yogurt
- 2 tsp oil/ ghee
- Water as needed
- Salt as needed
- Ghee for smearing
Instructions
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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.
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Knead again to smoothen it. Divide into 9 equal sized balls.
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Keep always covered to avoid drying.
To make roti
-
Dust well and roll into a thick roti. Apply water one side.
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Heat a tawa with handle (light weight) and put the water applied side over the tawa.
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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.
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Smear with ghee generously and keep in a basket, covered with clean kitchen towel.
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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