Recipe: Tasty Pyaj ki tandoori roti-on tava

Pyaj ki tandoori roti-on tava. Once in a while, when we go out to dine in restaurants, we always order tandoori roti or Naan or Rumali roti. since we often opt for Punjabi food, rotis or naan make an appearance on the table. Tandoori roti go very well with rich curry dishes like bhindi masala, dum aloo, rajma, veg kadai etc. Traditionally tandoori roti are made in a tandoor (a pot shaped clay oven).

Turn over the roti and cook for few more seconds. Cook it on an open flame till it puffs up and brown spots appear on both the sides. This roti tastes exactly like the restaurant version. You can have Pyaj ki tandoori roti-on tava using 6 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Pyaj ki tandoori roti-on tava

1. It's of Tava or cast iron pan.
2. You need of Atta/kneaded dough enough for 2 chapati.
3. It's 1 of Onions nicely chopped.
4. It's to taste of Salt.
5. You need to taste of Red chilli powder.
6. You need of Water to apply on the roti.

The above recipe in English is as below. The ingredients fr the tandoori roti or Indian fla. Tandoori roti is made using both wheat flour and maida or can just be made with wheat flour while naan is made of only maida. The dough for naan is made softer while that of tandoori roti is made stiffer.

Pyaj ki tandoori roti-on tava instructions

1. Take a plate and add the chopped onion to it. Add salt and chilli powder to onion and mix it well. Once mixed keep it aside..
2. Take a tava and place it on the stove invertedly. It means keep the side on which we cook chapatis normally on the flame and it's back on the upside. You can also call it ulta tava..
3. Now roll the dough with the help of a rolling pin/belan. Keep the roti thick as you must have noticed the tandoori roti is normally thick. The amount of the dough is based on the size of the chapati which needed to be thick yet not too thick, so you need to adjust the quantity of dough to your own requirements and taste..
4. Now take the rolled roti and put it on the onions. Coat one side of the roti with onions and apply water on the other side of the roti with the help of your hand..
5. Now put this roti on the inverted tava. Remember to put the watered side of the roti down on the tava so the roti could stick to the tava and want fall off in the process of cooking. Keep the tava inverted side on the flame for a couple minutes..
6. After couple minutes pick up the tava and put the down side of the tava on the flame so that the upper side of the roti can cook on the open flame like it does in a tandoor..
7. Adjust the flame accordingly and cook the chapati evenly from all sides. Once cooked apply some ghee on it..
8. Serve it with butter and lassi or you can just roll and eat it..

The dough used for naan is fermented with yeast. It is leavened dough whereas tandoori roti is made of plain dough which is unleavened. This roti is very similar in taste and appearance to a tandoori roti, but it is in fact cooked on a tava griddle and then direct flame. It has its own, unique taste, hot and crisp, delicious! In my view, it tastes better than the tandoori roti and is so much easier to make.