Tandoori Roti Recipe: 59 Photos
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FAQ
Tandoori Roti are flatbreads made with whole wheat flour and cooked in a tandoor, a clay oven. These are made all over the Indian sub-continent & are popular in the restaurants & dhabas. These flatbreads are made with whole wheat flour also known as atta and sometimes with a mix of wheat flour and all-purpose flour.
Texture: Naan boasts a softer and chewier texture compared to Tandoori Roti. It is more substantial and has a slight sweetness, thanks to the dairy ingredients in the dough. Taste: Naan's flavor is more affluent and slightly sweet due to the yogurt and milk.
Full of unhealthy ingredients. Made with all-purpose refined flour or maida and stuffed with curd, butter, nigella seeds, and sometimes raisins, Tandoori roti has a high percentage of carbohydrates and calories. A cup of maida has around 455 calories, which means on w roti has around 120 calories.
Store roti after putting ghee on it and wrap them in a soft cloth or paper towel. Cover the container with a lid. To make hard roti soft store them in an airtight container wrapped in aluminium foil or piece of soft cloth or in a napkin. Before warming them in microwave sprinkle some water or milk on it.
The marinade used in making chicken tandoori contains healthy fats. It includes monounsaturated and polyunsaturated fats. These fats are essential for your body as they help lower harmful cholesterol levels and diminish the risk of heart disease.
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Video gallery
Tandoori Roti Recipe | Chef Sanjyot Keer
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
