“Nachani- Wheat Tadoori Tava Roti” served with Black Peas- Dried Prawns Malvani Masala Curry” … experimented another tandoori roti with a healthier twist by adding on nachani (ragi/ finger millet) flour along with atta (gonva peeta/wheat flour) and it turned out excellent served with spicy malvani style prawn curry another of my own conconction … in all, definitely a delicious combo meal ... Yummilicious …
** Tandoori Roti is a well known roti to every Indian and almost everybody loves it especially when served with Punjabi dishes which is the best combo for it. Gone are the days when we thought that we needed a tandoor to prepare them, these days almost everybody with a fascination for food has learned to prepare it on tava and so did I, though I need a little bit more practice on rolling them to the right thickness and roasting too. I am sure with practice I will catch up on it and sure to share more variations here.
** As I have already written in detail whatever little my knowledge on tandoori roti is before, I will share the link to it, for those interested to read on at the bottom of this recipe. This Nachani- Wheat Tadoori Tava Roti too is prepared in the same lines and the only changes I have made is, I just added both the flours in equal ratio ie. 1:1 while rest of the recipe remains same. I will soon be trying out with other flours, so keep out a watch for my recipes. Do try out variations while cooking and make your meals more flavorful for your family.
** Here is my simple and easy Method of preparing “Nachani- Wheat Tadoori Tava Roti” … my own concoction, My Style, do try this out and enjoy with your family …
** Ingredients :
Wheat flour/ Atta/ Gonva peeta : 1 cup
Nachani/ Ragi/ Finger Millet Flour : 1 cup
Sugar/ Shakkar/ Sakkara : 1 tsp
Cooking Soda/ Sode Pitti : ½ tsp
Oil/ Tela/ Tela : 3 tblsp
Milk/ Doodh : 1 cup (warm)
Salt/ Namak/ Meeta : to taste
** In a wide stainless steel bowl add in the sugar and warm milk and mix until the sugar has mixed in. Now add in the cooking soda, salt to taste, oil and mix in with the milk.
** Sieve wheat flour and nachani flour together and add this to the above mixture and knead to soft dough. Add in more flour if necessary or you find the dough too sticky.
** Apply a little bit of oil all over the dough, cover with a wet cloth and keep it aside covered for 20-30 minutes. (Resting period is important, so do not avoid it).
** Now knead the dough well again for a few minutes and then divide them into into required number of balls smoothly, say to the size of a small orange.
** Dust the balls 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.
** Note : You can check out the step by step pictures of the procedure given for better judgment on the link provided at the bottom of this recipe for tandoori roti
** 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.
** 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.
** Note : This just needs a bit of judgment and practice I guess, as I too burned a few rotis in the first round while I learned the procedure of cooking them on tava. I have even dropped one on the flame, so remember to apply water properly and press it on tava firmly.
** Continue rolling and frying of the tandoori roti in similar manner until 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.
** “Nachani- Wheat Tadoori Tava Roti” is done and ready to be served. Always serve the roti hot for best taste as sometimes it turns brittle on 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. I served it with Black Peas- Dried Prawns Malvani Masala Curry another of my own recipe, the link to which I am sharing at the bottom of this recipe, you may try this delicious combo too.
** This is my first attempt on preparing Tandoori Roti with nachani so I guess I too need a little bit more of practice with this dough to get more perfect and softer ones, 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.
** Sharing link to “Tandoori Roti on Iron tava” method where in there are step by step procedure for better understanding of the procedure, do browse through and give it a try, do not worry if you go wrong a few times, we all have, once you learn, it is breeze work ….
** For “Black Peas- Dried Prawns Malvani Masala Curry” Recipe that is served along with the roti above, Please check the link given below ....
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