"Tandoori Roti on Iron Tawa" ... Finally my tandoori roti is done ... Been wanting to try these for soooo long but somehow was afraid I would drop it on gas ... gave a try today and found it very easy ... I guess it is true when they say .. When there is a desire to do something, half the battle is won ... I prepared these out of wheat flour ... my first try and I am very thrilled and happy with the results ... Yummy Yumz ....
** Tandoori Roti is a well known roti to every Indian and almost everybody loves it with Punjabi dishes which is the best combo for it. These tandoori roti’s have always fascinated me and so have Naans which are my favorite with chicken dishes in restaurants. I did give them a few tries about a decade back or so, but they never turned out soften within so stopped there. Also I always felt that tandoor gave better result for tandoori roti than on tava. However after seeing many post in my food group “Konkani Delicacies” from many of my friends decided to give it a try again with my old recipe and here it is. I do need to put in a little more bit of practice and learn to make them perfect. But the tasted awesome, also I prepared it with just wheat flour which is healthier too. Sure to give more tries with maida etc. and try out different types of tandoori roti and also naan.
** I served these Tandoori Roti’s with Spicy Methi Beet Egg Curry and it turned out awesome combo. Somehow after posting the egg curry almost 3 weeks back I completely forgot to post the tandoori roti that was lying on the draft file assuming I had done so, It was only when I went through my draft file today and saw it unmarked as posted that I rechecked to find out that it had not been done. Anyways, here it is now my simple method of preparing tandoori roti, do try it out and enjoy with your family and friends. I have also enclosed a collage of step by step pictures of the procedure of preparing the roti, which I hope will be helpful to all of you, if you still face some problem, do leave in a comment or mail me the query and if I have knowledge of the same, I will surely help out with it. Also do give me a feedback on my dishes if you have tried and liked them, it sure helps me to do that much more.
** Here is my simple and easy Method of preparing "Tandoori Roti on Iron Tawa/Tava" … My Style …
** Ingredients
Wheat flour : 2 cups
Sugar / Shakkar : 1 tsp
Cooking Soda : ½ tsp
Oil : 3 tblsp
Milk / Doodh : 1 cup (warm)
Salt to taste
** In a wide stainless steel bowl add in the sugar and warm milk and mix till the sugar has mixed in. Now add in the cooking soda, salt to taste, oil and mix in with the milk. Lastly add in the wheat flour and mix well. Knead to a soft dough. Add in more flour if necessary. Apply a little bit of oil all over the dough, cover with a wet cloth and keep it aside covered for 20-30 minutes.
** Remove the dough and knead well again and roll them into even sized required number of balls out of them, say the size of a small orange. Now dust the ball with flour on all sides and roll out into a thick round roti. The roti should be rolled slightly thicker than our normal chapati we prepare for tandoori roti.
** For Frying Tandoori Roti on Tava : For this you need a Iron Tava/Tawa ie a flat iron pan with handle which serves the purpose best for making of Tandoori Roti's. Do not use non-stick ware / teflon coated tava as the roti will fall on the burning gas when you invert the tava. Check out the step by step pictures of the tandori roti procedure given for better judgment.
** Once the roti is rolled, apply a thin layer of water on one side of the roti, that is the roti side that is upward and facing you. Heat the tawa on high flame to smoking hot, then lower the flame and put the roti on the hot tava taking care to see that the water applied side is on the tava and dry side is upwards.
** Remember to put the water applied side on the hot tava, this is done so that the roti sticks to the tava well and holds on to the tava even when you invert the tava on the flame to cook other side. So this step is absolutely necessary to be followed. Also do not apply oil to the roti or tava or else the roti will slip off from the tava.
** Once you see bubbles appearing on the surface of the dry side of the roti that is facing you invert the tawa holding firmly the handle and hold it about 6-8 inches above the medium flame of fire rotating it evenly to avoid burning on one place. Keep moving the inverted tawa in light motion circle to get the roti cooked on top side too. Check the picture.
** Once you see the roti blown in small portions here and there with brown spots on the roti it is done, once again flip over the tawa and with the help off tongs remove the tandoori roti from the tawa. It comes off easily if cooked properly without burning it. This just needs a bit of judgment and practice I guess, as I also burned a few rotis in the first round.
** Continue rolling and frying of the tandoori roti in similar manner till all the dough has been used up. Remember to wipe the tawa with a clean cloth and remove if any roasted bits of roti and there on it before adding on the fresh roti for frying. Also cook the tandoori roti on medium flame heat for best results.
** "Tandoori Roti on Iron Tawa" is done and ready to be served. Always serve the roti hot for best taste as sometimes it turns brittle and resting. You can also brush a little bit of butter on the hot surface of the roti before serving if desired. Tastes best with non-vegetarian dishes or any other spicy Punjabi dishes with thick masala gravy.
** This is my first attempt on preparing Tandoori Roti on Tawa barring a few trials a decade back or so. I need more practice and trials to perfect this the restaurant style, but it tasted really good. I suggest you keep the dough softer and do not make it a tight dough or else the roti will be stiff and brittle and will not remain soft within.
** I am sure to try more methods of preparing tandoori roti with fresh greens etc. Till then do try out this simple plain one and enjoy it with some spicy curry of your choice. I served it with "Spicy Methi~Beet~Egg Curry" and it tasted awesome. I am sharing the link to the Egg curry below, you can check out the same if you desire to try it out.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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