Prep 3 hrs
Cook 45 mins
This recipe is from today's 'Weekend' magazine. It says that Tandoori roti is known to have existed for the past 5000 years(yes, believe it or not!) in India. Tandoori parathas are one of my favourite foods and the minute I step into a dhaba(roadside Indian restaurant back home in India), you'll find me order this even before a bottle of mineral water;) I hope you enjoy these as much as I do :)
- Sieve flour with baking powder and salt.
- Add 1/4 cup ghee and mix well.
- Add water gradually.
- Knead into a soft pliable dough.
- Keep aside for 2 hours.
- Knead dough again for 2 minutes.
- Divide into 12-14 equal portions.
- Shape each portion into a ball.
- Flatten each ball.
- Roll out each ball into a disc (paratha).
- Brush one side of each paratha with ghee.
- Sprinkle a little dry flour over the ghee.
- Hold one end of each paratha, one at a time, (do it individually for each paratha) and fold into a semi-circle.
- Brush the folded side of the paratha with ghee.
- Sprinkle a little dry flour over it.
- Fold over once again.
- (The roti will now have a triangular shape. Run the rolling pin over the paratha to flatten it slightly).
- Heat a griddle (tawa).
- Place a paratha on the tawa.
- Half-cook each paratha by flipping the paratha to the other side very quickly.
- Remove from heat.
- Set aside.
- Repeat this procedure with all the other parathas.
- Just before serving, place parathas in a toaster.
- When done, remove from toaster.
- Brush with ghee or butter.
- Serve hot with a curry of your choice accompanied with chilled yogurt or a yogurt-based raita of your choice.
- Note: Traditionally, this paratha is made in a tandoor or clay oven.
- Cooking it in a toaster is a modern day kitchen variation.