Most of you must be aware of how to prepare the tandoori roti . But today I am going to demonstrate how to do it in an electric tandoor and a pressure cooker.
This recipe is from Sanjeev Kapoor’s cook book Khazana of Indian Recipes.
Ingredients:- Maida -4 cups
Milk -1 cup
Baking Powder- 1 tsp
Water- as required
Baking soda – 1/2 tsp
Oil – 2 Tbsp
Salt -1 tsp
Onion seeds- 2 tsp
Egg – 1 ( optional)
Sugar -2 tsp
Butter- 2 tsp
Yogurt – 2 Tbsp
Method:- Sieve flour with baking powder, baking soda , and salt.Add sugar ,egg,milk yogurt and water. Knead well into medium soft dough.
Apply oil and keep it under wet cloth for one hour.
Make eight equal portion of the dough. ,apply oil and put onion seeds on top.
Press sides first, and then centre of the dough ball. Give a round flat shape of 6 ” diameter.
Stretch it from one side to give it a triangular shape. Put it on a cloth and put it in a preheated tandoor or oven (200 degrees Celsius)
Remove when brown on both sides. Serve topped with butter.
TANDOORI ROTI /NAAN
Again place the cooker side ways on the flame so that the bottom of the roti gets cooked properly .
Similarly the roti / naan can be made in an electric tandoor or oven. You can get this electric tandoor in 110v also .
This is an an adaptation of Sanjeev Kapoor’s recipe. The proportions are mine method is his . After lot of trial and error I have got this recipe. The taste resembles that of the dal served in Haldiram and Bengali Sweet house in Delhi.
Ingredients:- 1/2- cup urad sabut dal ( whole dal )
1 Tbsp- red rajma
1 tsp – chana dal
3 – tomatoes ( you can use ready made puree too )
1/2 cup cream
1 – tsp ginger garlic paste
salt to taste
Red chilli powder- 1/2 tsp
a pinch kasuri methi
1/2 tsp turmeric
Some ginger julienes
Method:- Soak the dals and rajma together overnight.
Next day drain the water and add 4 cups fresh water and turmeric plus ginger garlic paste. Cook this in a pressure cooker , give one whistle, lower the heat and cook for 30 minutes. Let it cool then open the lid.
Mean while blanch the tomatoes remove the skin, puree and strain the thick juice.
Add this puree plus half of the cream salt and chilli powder to the dal and cook on slow fire for further 20 minutes.Mash the dal as you stir.
I also put dal makhani masala ( ready made ) . It is optional.
Add crushed kasuri methi. Serve decorated with cream n ginger julienes.