Tandoori are a part of most ‘roti baskets’ at North-Indian restaurants. Tandoori roti becomes even more prevalent because we think of it as something not easily made at home; how many of us actually have ‘tandoors’ at home, right? Popular in India, Middle East, Afghanistan and Pakistan, Tandoori Rotis are equally enjoyed with vegetarian and non-vegetarian dishes. But did you know, you could easily make Tandoori Rotis at home, and no, you don’t have to invest in a tandoor.

According to MasterChef contestant Chef Rohini T. Chawla, you can easily make Tandoori Rotis on a tawa, pressure cooker or even a big bottom utensil. If you have an electric tandoor at home, it is even better.

Here below we have jotted down the steps to make a perfect Tandoori Roti at home without Tandoor:

>In a mixing bowl add flour, salt, ghee and mix. Pour in water slowly to ensure the dough is not sticky or wet.

> Knead the dough well for about 2-5 mins. The gluten develops when we knead, which results in a soft and light roti.

> Keep in the fridge for half hour. This helps the dough to come together. Knead again for a minute or two and it’s ready to make Tandoori rotis.

So if you haven’t already tried making a Tandoori Roti at home thinking that it will only taste best when cooked in a tandoor, it’s time you think again and try it at home.

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