TANDOORI ROTI TANDOORI ROTI ON TAWA (TAVA)

TANDOORI ROTI
TANDOORI ROTI ON TAWA (TAVA)

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Whenever we dine out in any north Indian restaurants we are always tempted to order Tandoori roti’s or nans to enjoy the gravys, as we think that making them at home is not possible without the huge fancy clay tandoors which the restaurants and dhabawalas have. But it is not so, the same authentic Tandoori Rotis can be made without any clay tandoor in our home kitchen easily with the use of our humble tava or iron griddle. Earlier I used to make them in an inverted cooker, but after trying the same recipe on the tawa my life has become much easier. I can now make tandoori roti anytime to accompany my special gravy dishes and make my meal time more special for my family.

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The recipe which I am sharing with you all will yield you perfect textured Tandoori Rotis and the best part is it stays soft and doesn’t turn chewy even after keeping it for some time, vice versa the restaurant or dhaba bought rotis tend to turn chewy and hard after a while.

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Here in my recipe I have used a part of Maida to get the perfect results taste wise and texture wise both but if you want you can make them fully with whole wheat flour also. A little difference in texture would be there though.

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Do try this easy recipe of Tandoori roti using a tawa (griddle) and make your meals times special for your family.
Have shared more Indian flat bread recipes on my blog do check them too. BEETROOT PARATHA, BEETROOT POORI, NO YEAST TAWA NAN, MAKKI DI ROTI, METHI NA THEPLA.

FullSizeRender_7RECIPE FOR TANDOORI ROTI / TAWA TANDOORI ROTI
Ingredients :

  • 2 cups of – Gehu ka ata ( Whole-wheat flour)
  • 1 cup of – Maida ( All purpose flour)
  • 1 tsp – Salt
  • ¼ th tsp – Soda bi carb
  • 2 tbsps – Oil
  • 2 tbsps – Dahi ( Curd)
  • Water to knead the dough
  • Dry flour for rolling the rotis.

FullSizeRender_7 (1)METHOD:

  1. In a big mixing bowl take the whole-wheat flour, Maida, salt and soda bi carb and mix well all the dry ingredients.
  2. Add oil and curd in the above mixture and mix it well.
  3. Slowly add water and knead it to a semi soft dough.
  4. Make a smooth ball of the kneaded dough and keep it in an airtight box for at least 2 hours in room temperature to rest and rise a bit.
  5. When you are ready to serve the rotis, heat a hard ionized tawa preferably with a handle on high flame for 8 to 10 minutes ( sprinkle few droplets of water on the heated tawa if the water droplets start bouncing and evaporating quickly then the tawa is hot enough to start cooking the rotis on )
  6. Divide the dough into equal sized balls and keep covered.
  7. Take a ball of the dough, roll out a  thick roti than you roll normal rotis by using some dry flour to help rolling the rotis.
  8. Apply water with your hands on one side of the roti ( This is the side which you have to stick on the tawa so apply water generously, so that the roti sticks to the tawa properly)
  9. Transfer the roti on a hand glove water side up as shown in the pics below.
  10. Put the roti on the preheated tawa and press the roti nicely on the tawa with the help of your hand gloves so that the roti sticks on the tawa properly and when we will cook it inverted on the flame it won’t fall.
  11. After a few seconds you will notice bubbles appearing on the surface of the roti as shown in the pics below.
  12. At this point lower the flame to medium heat and invert the tawa directly on the flame as shown in the pics below.
  13. In between keep on checking that all the sides or parts of the roti is getting cooked evenly.
  14. Once done, straighten the tawa and take out the cooked roti with the help of a tong or a flat ladle.
  15. At this point you can see that the roti is cooked perfectly from both the sides as shown in the pics below.
  16. Same way make all the rotis with the remaining dough balls.
  17. Serve hot tandoori rotis with any gravy of your choice, you can also apply butter if you like on the tandoori rotis when they are hot it’s up to your preferences.
  18. Step by step pictures of cooking the rotis is given below do scroll down to get a better idea.

FullSizeRender_6NOTES:

  1. Do not use nonstick griddle or tawa for this recipe as the roti won’t stick on a nonstick tawa, always use hard ionized or iron tawa with a handle so it becomes easier to handle it while cooking it.
  2. Apply water properly on the surface of the roti as this is the part which you are going to stick the roti on the tawa for cooking if you have not applied it properly the roti will fall on the flame while cooking inverted on the flame hence the rotis would not cook properly.
  3. Always keep the remaining dough balls covered with a kitchen towel otherwise the outer layer of the dough will dry up.
  4. When you are inverting and cooking the rotis on direct flame don’t cook them on high flame always reduce the flame to medium otherwise the rotis will burn.

FullSizeRender (1)STEP BY STEP PHOTOS OF MAKING THE TANDOORI ROTIS IN A TAWA :

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  1. Roll the ball of dough into a medium thick roti.
  2. Apply a layer of water on one side of the roti this is the part you have to stick to the tawa.
  3. Transfer the roti on a hand glove water applied part should be on top.
  4. Transfer the roti water side down on the preheated tawa and press nicely so that the roti gets properly stuck to the tawa.
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  1. After a few seconds you will see bubbles appearing on the top of the roti.
  2. With the help of the handle of the tawa invert the tawa on the direct flame at his point lower the flame to medium and roast the roti checking in between so that all the sides of the roti is getting evenly cooked .
  3. Back side of the roti is also evenly cooked.
  4. Tandoori roti on tawa is ready to be enjoyed with any curry of your choice.

 

TANDOORI ROTI - TANDOORI ROTI ON TAWA (TAVA)
 
Author:
Recipe type: Indian Bread, Veg
Cuisine: Indian
Ingredients
  • 2 cups of – Gehu ka ata ( Whole-wheat flour)
  • 1 cup of – Maida ( All purpose flour)
  • 1 tsp – Salt
  • ¼ th tsp – Soda bi carb
  • 2 tbsps – Oil
  • 2 tbsps – Dahi ( Curd)
  • Water to knead the dough
  • Dry flour for rolling the rotis.
Instructions
  1. In a big mixing bowl take the whole-wheat flour, Maida, salt and soda bi carb and mix well all the dry ingredients.
  2. Add oil and curd in the above mixture and mix it well.
  3. Slowly add water and knead it to a semi soft dough.
  4. Make a smooth ball of the kneaded dough and keep it in an airtight box for at least 2 hours in room temperature to rest and rise a bit.
  5. When you are ready to serve the rotis, heat a hard ionized tawa preferably with a handle on high flame for 8 to 10 minutes ( sprinkle few droplets of water on the heated tawa if the water droplets start bouncing and evaporating quickly then the tawa is hot enough to start cooking the rotis on )
  6. Divide the dough into equal sized balls and keep covered.
  7. Take a ball of the dough, roll out a thick roti than you roll normal rotis by using some dry flour to help rolling the rotis.
  8. Apply water with your hands on one side of the roti ( This is the side which you have to stick on the tawa so apply water generously, so that the roti sticks to the tawa properly)
  9. Transfer the roti on a hand glove water side up as shown in the pics below.
  10. Put the roti on the preheated tawa and press the roti nicely on the tawa with the help of your hand gloves so that the roti sticks on the tawa properly and when we will cook it inverted on the flame it won’t fall.
  11. After a few seconds you will notice bubbles appearing on the surface of the roti as shown in the pics below.
  12. At this point lower the flame to medium heat and invert the tawa directly on the flame as shown in the pics below.
  13. In between keep on checking that all the sides or parts of the roti is getting cooked evenly.
  14. Once done, straighten the tawa and take out the cooked roti with the help of a tong or a flat ladle.
  15. At this point you can see that the roti is cooked perfectly from both the sides as shown in the pics below.
  16. Same way make all the rotis with the remaining dough balls.
  17. Serve hot tandoori rotis with any gravy of your choice, you can also apply butter if you like on the tandoori rotis when they are hot it’s up to your preferences.
  18. Step by step pictures of cooking the rotis is given below do scroll down to get a better idea.
Notes
1. Do not use nonstick griddle or tawa for this recipe as the roti won’t stick on a nonstick tawa, always use hard ionized or iron tawa with a handle so it becomes easier to handle it while cooking it.
2. Apply water properly on the surface of the roti as this is the part which you are going to stick the roti on the tawa for cooking if you have not applied it properly the roti will fall on the flame while cooking inverted on the flame hence the rotis would not cook properly.
3. Always keep the remaining dough balls covered with a kitchen towel otherwise the outer layer of the dough will dry up.
4. When you are inverting and cooking the rotis on direct flame don’t cook them on high flame always reduce the flame to medium otherwise the rotis will burn.
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2 Comments

  1. Awesome recipe will try soon

     

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