Tandoori Roti (in Cooker)

I have seen these cooker tandoori rotis ever since I was in school. Mom used to specially make these for large gathering at home since they are fast to churn out, four-five at a time! Soft & tasty they sure please everyone’s palate. 

These rotis take me back to Lucknow cantt days where we would frequent the dhabhas along the highway. The seating comprised of a charpai (cot) and two narrow wooden planks were kept on it that would become the ‘table’ for us. Water would be served in the empty engine oil tins. I distinctly remember the way the server would keep it with a bang on the wooden planks. Mom of-course wouldn’t allow us to touch the water but enjoyed the serving thud equally! We would chase chickens around waiting for food to arrive. Usual order would include chicken & mutton curry along with hot Tandoori Rotis. Winter afternoon, eating underneath the blue sky, on a handwoven cot, trucks zooming past on highway and us having fresh tandoori roti with spicy chicken curry, followed by Meetha Pan, one of the fondest memories.

Serves – 10 medium size rotis. Time – 15 mins + 2 hrs of proofing dough

Ingredients

  1. Whole wheat flour/aata – 2 cup
  2. Curd – 1 cup or as required to knead the dough
  3. Baking soda – 1 tsp
  4. Baking powder – 1 tsp
  5. Nigella seeds/Kalonji – 1 tsp
  6. Sugar – 1 tsp
  7. Garlic cloves chopped – 5-6
  8. Mint/Coriander chopped – 2 tbsp
  9. Salt to taste
  10. Oil – 2 tbsp
  11. Water – 1 cup (for sticking the rotis in cooker)

Method

  1. Mix flour, baking soda, baking powder, nigella seeds, oil and curd
  2. Knead a soft dough
  3. Cover with a damp cloth and leave to rest for 2 to 2.5 hrs. Dough should increase in size
  4. Heat the cooker by keeping it inverted on high flame
  5. Roll the rotis in 4” diameter and 1/4” thickness
  6. Put chopped garlic & mint on one side of the roti
  7. Apply water on the other side of the roti. This will help the rotis to stick to the wall of the cooker
  8. With the watered side towards cooker wall,  place the roti inside the cooker.
  9. Place the cooker inverted again on medium flame, it should take around 3-4 minutes for rotis to cook
  10. Take the rotis out using tongs and cook it for few seconds on each side to get the lovely color
  11. Apply Ghee/Butter and serve hot

Notes

  1. Mixing half all purpose flour and half whole-wheat will make soft naans

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: