Imagine I thought I had all the time in the world for me, to cook up as many rotis I can. Only to realize that time is flying and I haven’t even attempted half of them. I just noticed the date today and I was really shocked. Yeah all my entries for the other lovely events are still pending. I did this Tandoori Roti during the weekend. And I have only this from the selected list of rotis. Hope all of you are well into making them as fast as you can!
The first time I had Tandoori Roti was in Tirumala, Tirupati. Imagine of all the places to have an authentic Roti, I choose that place to have. Whenever we travel, my dad and hubby dear warn me before entering into a restaurant, that I better not try to order Naan and Paneer Butter Masala. I know those statements would come anytime from them, still I always look very shocked and upset and ask them how they can think that of me. The thing is, left to me, I would try only that even in those remote places. Actually they taste great. More suited to our palate. Though I don’t eat that real spicy stuff, I do like my curry to be little spicy and not so very bland.
So it was indeed a surprise for myself that hubby dear didn’t’ say much that evening, when I ordered Tandoori Roti. I was forced to order something as Naan was not available. But it ended up that I had a feast. It was one of those memorable dinners in our temple hill. That chill evening tucking into those hot rotis with spicy paneer curry, is not something I would forget so easily! When I came about this recipe, I was all for recreating the same feeling. Of course, you can’t recreate a chill climate, give what may at this time in Madras. But I can still try right!
Wheat Flour / Atta – 2 Cups
All purpose flour / Maida – 1/4 cup
Curds / Yoghurt – 2 tbsp
Salt to taste
Ghee or Cooking Oil – 2 tbsp
Take a bowl and mix the wheat flour, Maida and Salt. Add the curds and mix well. Add little water
and knead to a tight dough. The best way to get a stiff dough is to add water, little by little and knead well. Add more water only if its required. You got to knead well to get a smooth texture on it. Let it rest for 2 hrs
Divide into equal balls. Proceed with rolling out the rotis. On the rolling board, flatten the ball and roll it out into a size of abt 6-7 inches, it got to be little thick.
Heat a thick bottomed Tava, Griddle or a Fry Pan. I used a tawa. When the tawa is hot, Wet one side of the roti and put it on the Pan. Then wet the upper side of the roti as well with water, just sprinkle some water drops by hand or use a basting brush dipped in water.
Now reverse the pan over the flame and hold it in your hand and let the roti get roasted over the heat. The roti will be still on sticking to the pan. This takes about 1 min or so, to get cooked. You will see brown spots over it.
Once the Roti is done on one side, it will fall off. If its cooked all over, you can remove, else cook in the regular position evenly.
Smear the rotis with some Ghee on one side.
This normally comes out well in Tandoori Oven, but I didn’t find much of a difference this way. So simpler and easier too!
I served it with Butter Beans Kurma. It did replace the void of parotta for me!
This is going for my Roti Mela!
This is off to Susan too, at The Well-Seasoned Cook for the Pancakes on Parade event. Thanks Susan for hosting the event!