BM #119 Week 2 Day 1-

This week I shall highlight some Restaurant style dishes made at home. The menu on the picture is Tandoori Roti and Navratan Kurma along with homemade yogurt.

Typically we tend to order Butter Naan or Tandoori Naan when we eat out. Of course, that was pre-Covid days. Now that we are eating home cooked meals, it is all the more important to recreate some of our restaurant favorites and enjoy them at home.

I was introduced to Tandoori roti by my friend, Pooja, who makes it at home and since then I have been ordering tandoori roti even when eating out. She made it sound so simple that I had to try it out at home and I could make it with amazing results. 

The best thing about these Rotis are that they are made with the regular Chapati Dough with no additives or frills.

I felt it was an extra effort for me to make these Tandoori Rotis at home. These rotis need focused attention while handling the tawa and it delays the whole roti making process. So if you have another pair of hands it would be perfect. But that is just me. 

My friend feels that making these are easier than making parathas as she is used to this process. She says it just a matter of habit. So I leave my thoughts here while we move on to the recipe.

Recipe Source Pooja
Ingredients - 

Whole Wheat Flour 1.5 cups
Salt 1/4 tsp
Warm Water as needed to knead a soft dough
ghee/Butter to rub into tandoori rotis



Method Of Preparation -


In a mixing bowl, add flour and salt. Mix well.

Slowly add warm water as needed to knead into a soft dough. Cover and set aside for a few minutes.

Heat the griddle/tawa. Make sure the tawa/griddle is not a non stick one.

Pinch the dough into 7-8 equal parts and roll each of them into a slightly thick circle (roti).

With wet fingers, lightly spread some water on one side of the rolled out roti and gently place the wet side roti on the hot tawa so it would stick to the tawa.

Cook the roti until bubbles appear on the roti.

Now hold the handle of the tawa and expose the top side of the roti to the heat source by titling the tawa upside down. Make sure the roti doesn't fall off the tawa. Ideally the roti should be stuck to the tawa because we applied some water to the roti.

Turn the tawa round so that the roti is cooked uniformly all over.

Remove from tawa and rub in some butter or ghee. Continue with the rest of the rotis.

Serve the Tandoori rotis with any curry of your choice.

BMLogo


Preparation Time 20-30 minutes
Makes 7-8
Posted by Harini R on Thursday, December 10, 2020

3 comments

  1. Perfectly cooked tandoori rotis ! They are our favourite and we make them very regularly . I see yours have a wonderful texture and they are well cooked . Early morning temptation !

     
  2. Radha Says:
  3. Totally agree with making and creating a restaurant-style menu at home. It is better to be safe than sorry. The roti is perfect. I would be the one ordering roti and seeing this I am tempted to make now.

     
  4. Unknown Says:
  5. These are perfectly made. I tried them a few months ago and I too felt that extra pair of hands would have come handy.

     
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