Tandoori Roti

Tandoori Roti | How to make Tandoori Roti on Tawa

What is Tandoori Roti?

A  flat bread made using whole wheat flour, which is cushiony as well as crisp and goes well with many Indian gravies and a sure hit with dals, is tandoori roti. Traditionally and conventionally it is prepared in a tandoor i.e. a clay oven. But with the changing technology, such stuff is disappearing from the kitchens. However to ensure that tandoori rotis do not disappear from our plates here is a recipe, rather a technique using which you will be able to make tandoori roti at home without a tandoor. The best part about this roti is that you do not need any special dough or ingredients for it. While making chapatis if you feel it is too monotonous, take a break and make this easy and simple tandoori roti on tawa.

Let’s talk about the ingredients for Tandoori Roti

This tandoori recipe is not about the ingredients, it is about the technique. The regular chapati dough is to be used. Make sure it is soft. You might also add a little salt in it while kneading, if you don’t generally, for tandoori roti. A non-stick pan or skillet or griddle is a big no-no! Use a heavy bottom iron tawa for the best results.

Another interesting roti recipe is the missi roti. It is a healthier chapati. View the recipe here.  A bread that I often make without any extra or special efforts is the Masala Paratha. It really peps up the entire menu. View the recipe here.

How To Make Tandoori Roti

1. Take a portion of chapati dough. Use 1 & ½ times of the regular chapati dough. Shape them into a ball. Flatten slightly.

Tandoori Roti

2. Hold the dough ball from the bottom and dip the top in a bowl filled with water.

Tandoori Roti

3. Thereafter press it against the chopped leaves of coriander. Basically, we are trying to incorporate chopped coriander leaves.

Tandoori Roti

4. Dust with some flour. Press lightly.

Tandoori Roti

5. Roll into a thick chapati. Meanwhile, heat a thick skillet.

Tandoori Roti

6. Flip in and apply water on the other side.

Tandoori Roti

7. Put it on HOT skillet.

Tandoori Roti

8. Press to ensure it sticks well and the bubbles are also suppressed. Cook for a minute.

Tandoori Roti

9. Flip the skillet and cook on the direct flame.

Tandoori Roti

10. Cook till nice brown spots appear.

Tandoori Roti

11. Remove from the skillet, grease with little oil or butter. You can slightly crush the sides.

Tandoori Roti

12. Serve hot. Bon appétit!

Tandoori Roti

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Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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