Back in India, my Papa used to have tandoori roti at least twice a week. It was made so many times at our place that we ended up buying a small tandoor there. But here, we don’t have a tandoor. And I don’t really feel like investing in one either.

So whenever we want to have tandoori roti or paratha we make our own little tandoor, using a COOKER!!

This is a really simple recipe!!

So let’s get started!!

All You Need:

For the Dough:

1. Whole Wheat Flour (Atta)- 2 cups
2. All-Purpose Flour (Maida)- ½ cup (optional)
3. Salt- 1 tsp
4. Water- 2½ – 3 cups
5. Oil- ½ tbsp
6. Carom Seeds (Ajwain)- 1 tsp
7. Dried Mint- 2 tsp (optional)

For the Stuffing:

1. Potato- 3 medium sized- boiled and mashed
2. Onion- ½ medium size chopped finely
3. Salt- 1 tsp (to taste)
4. Coriander Leaves- handful – chopped
5. Green Chili- 2 chopped
6. Amchoor- ½ tsp
7. Dried Mint- 1 tsp (optional)
8. Carom Seeds (Ajwain)- 1 tsp
9. Haldi- a pinch
10. Lal Mirch- ½ tsp
11. Dhaniya Powder- 1 – 1½ tsp

A Few Tips:

• You can easily double the recipe. That will make a bigger batch which you can use later.
• Make the dough and cover it with a damp paper towel and place it in the fridge if you want to use it a couple of hours later.
• You can make the dough with only atta. Maida is totally optional. I usually make it only atta.
• You can use a kadhai or a slightly heavy bottomed tawa as well.
• I’m not sure if non stick would work. But I usually use iron tawa or kadhai.
• You can a simple roti as well with the same dough rather than making paratha.
• Serve HOT!!

Method:

For the Dough:

• In a bowl, add all the ingredients except water.
• Mix then well.
• Add water slowly and make a soft dough. Dough shouldn’t be very tough.

For the Stuffing:

• • In a bowl, add all the ingredients and mix well.
  • Add a little extra seasoning so that it can balance out when we stuff it the paratha.

For the Paratha:

• • Place a cooker or kadhai on high flame.
  • Make 5-6 dough balls.
  • Roll out a dough ball with the help of some dry atta. Roll it a little tick. Tandoori parathas are thicker than our usual parathas.
  • Stuff each with the aloo mixture and seal.
  • Pat the paratha with your hands and roll it very lightly.
  • Take some water in a bowl. On the seam side of the paratha, dab little water so that the paratha sticks on the side of the cooker.

• • Let the roti cook like this for 1 minute or so.
  • After a minute so, turn the cooker upside down so that the flame can cook the roti.
  • Once you see the roti getting some color, using a pair of tongs, take out the roti and place it directly on the flame.

• • Cook on both the sides.
  • Take it off the flame and add some butter or ghee and crush it in your palms. (Use a cloth to do that so that you don’t burn your hands.)
  • Serve hot with raita!!!!

Enjoy and relish!! these will turn out super yum!!