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
- Whole wheat flour/aata – 2 cup
- Curd – 1 cup or as required to knead the dough
- Baking soda – 1 tsp
- Baking powder – 1 tsp
- Nigella seeds/Kalonji – 1 tsp
- Sugar – 1 tsp
- Garlic cloves chopped – 5-6
- Mint/Coriander chopped – 2 tbsp
- Salt to taste
- Oil – 2 tbsp
- Water – 1 cup (for sticking the rotis in cooker)
Method
- Mix flour, baking soda, baking powder, nigella seeds, oil, salt, sugar and curd
- Knead a soft dough
- Cover with a damp cloth and leave to rest for 2 to 2.5 hrs. Dough should increase in size
- Heat the cooker by keeping it inverted on high flame
- Roll the rotis in 4” diameter and 1/4” thickness
- Put chopped garlic & mint on one side of the roti
- Apply water on the other side of the roti. This will help the rotis to stick to the wall of the cooker
- With the watered side towards cooker wall, place the roti inside the cooker.
- Place the cooker inverted again on medium flame, it should take around 3-4 minutes for rotis to cook
- Take the rotis out using tongs and cook it for few seconds on each side to get the lovely color
- Apply Ghee/Butter and serve hot
Notes
- Mixing half all purpose flour and half whole-wheat will make soft naans
My Medley Rasoi 