Tandoori Roti, Tandoori Roti On A Tava
by Tarla Dalal
Added to 45 cookbooks
This recipe has been viewed 94501 times
Every time we are at a restaurant we are tempted to order Tandoori Rotis, because we think we cannot make it at home.
While it is awesome to bite into authentic rotis cooked in a wood-fired clay oven, you will be excited to know that the same wonderful taste and texture can be replicated at home using the humble tava!
A dough of whole wheat flour and yeast flavoured with a dash of garlic yields fabulous Tandoori Rotis, which can be cut into wedges and served with a platter of kebabs , tikkis and chutneys .
- Combine the dry yeast, sugar and 1½ tbsp of warm water in a bowl, mix well and cover and keep aside for 10 minutes.
- Combine all the ingredients, including the yeast mixture into a deep bowl and knead into a soft dough using enough water.
- Cover with a damp muslin cloth and keep aside for 30 minutes.
- Divide the dough into 8 equal portions.
- Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it.
- Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
- Cook it on an open flame till it puffs up and brown spots appear on both the sides.
- Repeat with the remaining dough portions to make 7 more rotis.
- Serve immediately.
Nutrient values per roti
|Vitamin A||9.5 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||0 mg|
|Folic Acid||4.8 mcg|
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