For many weeks, I wanted to make tandoori roti at home, in the same way as my mother made once upon a time. For all those familiar with this kind of Indian flatbread, it’s normally (at least these days) available only in restaurants and made in traditional, under the ground, clay tandoors (ovens).
As a child, I was often called upon to take kneaded dough to the neighbourhood ‘tandoor-wala’ to get these roti made, an exercise that sometimes took an agonising hour, or even more.
It was then my mother, the genius in the kitchen that she was, hit upon the idea of making a tandoor at home. This she did by cutting one side of a four-kilo cooking oil can and ‘pasting’ the flattened dough on the sides.
Keeping that in mind, I last week got a local blacksmith to make this contraption for me and, lo and behold, came up with these tandoori rotis.
The process, as is shown in these five pictures, is self-explanatory!
What I can say, however, is these were similar, if not better, than the roti that we get in restaurants. These look good as well, isn’t it?