I have some lovely memories of tandoori roti. My grandparents used to have a tandoor just outside their kitchen and every summer holiday when we went to stay
there we used to have tandoori roti every day for lunch. They were some of the best lunches ever, with the whole family gathered together, and wewould all wait our turn to get our roti. Coming back to this recipe, I don’t have a tandoor but I make these in the oven and add the most delicious topping of all.
FOR THE DOUGH
200g (7oz) chapatti flour, plus extra for dusting
½ teaspoon salt
2 tablespoons ghee
about 80ml (2 ¾ fl oz) water
FOR THE TOPPING
1 onion, finely chopped handful of fresh coriander
leaves, finely chopped
1 tablespoon kasuri methi (dried fenugreek leaves)
1 teaspoon Kashmiri chilli powder
2 tablespoons ghee, plus extra to serve
Mix the flour and salt together in a bowl. Add the ghee and rub in with your fingertips until the mixture resembles breadcrumbs. Then gradually add just
enough of the measured water, or a little more if needed, to bring the mixture together into a soft dough.
Knead the dough in the bowl or on a work surface for a few seconds, then cover and let it rest for 10 minutes.
Meanwhile, mix together all the topping ingredients except the ghee in a small bowl.
Preheat the grill to medium. Divide the dough into 6 portions. Roll out each portion on a lightly floured work surface to a circle or oval about 13–15cm (5–6-inches) in diameter. Spread a teaspoon of ghee on top of each, then sprinkle with one-sixth of the topping mixture and press into the dough with your fingertips. Place on a baking sheet.
Cook under the grill for a minute until golden, then turn the roti over and cook for another minute. Spread more ghee on top and serve warm.
This recipe is from Chetna’s 30 Minute Indian by Chetna Makan
If you liked this recipe, try this basic chapatti!