Learn to make Garlic Tandoori Roti Recipe | How To Make Tandoori Roti recipe with step-by-step video instructions. Tandoori Roti is a very popular Indian flatbread.
Garlic Tandoori roti is a fragrant and delicious Indian flatbread which is made from whole-wheat flour which is usually made in a clay oven called a tandoor.
What is Garlic Tandoori Roti?
Garlic Tandoori Roti is a very popular Indian Flatbread made with whole wheat flour, salt, garlic, some oil, baking soda, and baking powder. This is a simple variant of Indian flatbread roti.
Roti is usually cooked in a pan (tawa) and then directly on the flame, and tandoori roti is traditionally cooked in Tandoor (Indian clay oven).
Why would you love Garlic Tandoori Roti?
Who doesn’t like homemade bread? For one, I very much love homemade breads. I always try to make breads at home, as they come with fresh baking aroma, and are so soft and buttery.
It’s a great story of what happened today.
Today at home, when I asked who wants some fresh garlic tandoori roti? Hubby raised both his hands, and seeing this, my 2 year old little girl also raised her hands. This is incredibly funny how kids just copy us in everything what grown ups do 🙂
Related: Mint Coriander Tandoori Roti
Garlic tandoori roti is so amazing, and so perfect for weekend lunch. Weekend lunches are one of the rare times when the whole family eats together. Oh gosh, I just love family lunches & dinners 🙂
Now, Let’s talk about the weekend lunch recipe I prepared.
How to Make Vegan Garlic Tandori Roti?
This recipe is almost vegan. To make an entirely vegan version of this garlic tandoori roti, I would recommend using margarine instead of butter. The rest of the recipe will be the same.
Can I use ghee instead of butter in Garlic Tandoori Roti?
If you are not vegan, then you can also use ghee instead of butter which everyone’s favorite. I totally understand for some people using ghee makes a huge difference in taste it does make a huge difference, but for us, it’s perfectly fine. We are not so fussy about ghee.
However, we are always free to use what we like. Right? 🙂
Related**: Exotic Potato Stuffed Tandoori Roti**
I have used garlic along with dried fenugreek as a topping on tandoori roti. These two ingredients just give it a wow factor. We can say its icing on the cake.
For me, herbs are always great, either fresh or dried. My favorites are dried herbs especially dried fenugreek leaves, and this is something hard to resist. Whenever I smell dried fenugreek leaves, I would follow it the same way mice followed bagpiper.
I would call this recipe a win, because my 2 year old picky eater loved this one 🙂
Serving Ideas
Garlic Tandoori Roti can be served as a side for any Indian curries or lentils dishes. I love to serve it with Paneer Korma, Panner Lababdar, Toor Dal Tadka, Jeera Rice, Boondi Raita, and some salad.
What are important cooking tips to make the best Garlic Tandoori Roti?
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Dry roast kasuri methi for 2 minutes in a pan over low heat, it would enhance the flavour of roti.
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You can also add 2-3 tablespoons of yogurt to the dough mixture.
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Cover with a cloth to keep warm until serving. Garlic Tawa Naan is ready. Serve it with matar paneer or any other curry of your choice.
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While you are working on the other rotis, store the cooked tandoori Rotis wrapped in a towel. This way, they will not dry out and stay warm for a more extended period.
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After resting time, if your dough is too sticky, and hard to roll, then dust it with some dry flour and knead again until smooth.
-
To make best restaurant style Garlic Tandoori Roti, I have added a comination of baking soda and baking powder. They both act as leavening agents in resulting perfect pillowy, and soft-texture tandoori garlic roti.
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To make garlic butter or ghee, add 2 tablespoons of grated garlic vlcoes with 3-4 tablespoons of butter or ghee. Mix well to combine. Your garlic butter or ghee is ready.
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You can also top this roti with fresh cilantro leaves, nigella seeds, ground coriander seeds, or with sesame seeds.
Realted: Tandoori Aloo Ka Paratha Recipe
Garlic Tandoori Roti can be enjoyed fresh or even on the next day. So grab your ingredients and let’s get started.
Related: How to Make Soft Indian Roti
So let’s learn to make this delicious Garlic Tandoori Roti with easy and quick steps.
Step-by-step recipe of making Garlic Tandoori Roti:
Make Tandoori Roti Dough: Topping a large mixing bowl, add flour, salt, sugar, baking, powder, oil, and sugar. Mix everything well to combine. Now knead to make a firm dough by adding warm water.
You can alos nead the dough in a food processor as I did. Once the dough is ready, cover with the cling film or a damp kitchen towel, and let it rest for 30 minutes.
After resting time, remove the cling film and knead it again for a minute.
Now, divide the dough into 8 golf ball size balls. Dust the work surface with dry flour.
Make Tandoori Roti Toppings: Take a mixing bowl. Add crushed garlic, and dried fenugreek leaves to a bowl. Mix well, and let it rest for 10 minutes.Roti topping is ready.
Related: Achaari Dahi Bhindi With Duppad Roti
Rolling: Flatten a dough ball, and the top it with 1 tablespoon of garlic, and fenugreek leaves mixture. Then sprinkle it with some dry flour. With the help of a rolling pin, roll it out into a round shape of about 3 inches. Make sure you roll it evenly from all the sides.
(I have rolled them small because Tandoori Rotis are a little smaller and thicker than normal chapatis.)
Baking Tandoori Roti in Oven: Preheat oven at 400°F/200°C on broil.Line a baking tray with parchment paper, and place 4 rolled out rotis on a baking tray. Bake them for about a minute or till you see brown spots appear.
Flip the rotis over and cook again from this side for 1 more minute or until light brown spots appear.
Once rotis are cooked, take them out of the oven and spread some garlic butter, garlic or margarine on top. Serve Garlic Tandoori hot with any of your favorite curry or lentil soup. Enjoy!
Recipe Card
Tandoori Garlic Roti Recipe - How To Make Tandoori Roti [Recipe]
★★★★★
(Rating: 5 from 53 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 35 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Breads | Indian | 8 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 75 calories | 1 roti |
INGREDIENTS
For Garlic Tandoori Roti:
- 2 cups whole wheat flour (gehun ka atta) + 1/8 cup more for rolling and dushing
- 1/2 teaspoon salt, or as per taste
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sugar
- 2 tablespoons oil
- Warm water for kneading the dough
- margarine, ghee or butter for brushing
For Tandoori Roti Topping:
- 4 tablespoons freshly crushed or grated garlic cloves (lehsun)
- 1/4 cup dried fenugreek leaves
INSTRUCTIONS:
Making Tandoori Roti Toppings:
- 1. Take a mixing bowl. Add crushed garlic, and dried fenugreek leaves to a bowl. Mix well, and let it rest for 10 minutes.Roti topping is ready
Making Tandoori Roti Dough:
- Topping a large mixing bowl, add flour, salt, sugar, baking, powder, oil, and sugar. Mix everything well to combine. Now knead to make a firm dough by adding warm water. (You can alos nead the dough in a food processor as I did.)
- Once the dough is ready, cover with the cling film or a damp kitchen towel, and let it rest for 30 minutes.
- After resting time, remove the cling film and knead it again for a minute.
Rolling Tandoori Roti:
- Now, divide the dough into 8 golf ball size balls. Dust the work surface with dry flour.
- Flatten a dough ball, and the top it with 1 tablespoon of garlic, and fenugreek leaves mixture.
- Then sprinkle it with some dry flour. With the help of a rolling pin, roll it out into a round shape of about 3 inches. Make sure you roll it evenly from all the sides. (I have rolled them small because Tandoori Rotis are a little smaller and thicker than normal chapatis.)
Baking Tandoori Roti in Oven:
- Preheat oven at 400°F/200°C on broil.
- Line a baking tray with parchment paper, and place 4 rolled out rotis on a baking tray.
- Bake them for about a minute or till you see brown spots appear. Flip the rotis over and cook again from this side for 1 more minute or until light brown spots appear.
- Once rotis are cooked, take them out of the oven and spread some garlic butter, garlic or margarine on top.
- Serve Garlic Tandoori hot with any of your favorite chana masala or any other curry of your choice. Enjoy!
Cooking Tandoori Roti in a Pan:
- Heat a pan/tawa over medium-high heat.
- Apply water on one side of rolled roti and place the water side down on the tawa.
- Cook for about one minute, until the dough, puffs up.
- Once the tandoori roti starts bubbling and the dough starts drying, flip the tawa over the hot plate (or flame) and cook for one more minute or until they turn golden brown.
- Remove the Tandoori Roti from the pan brush the cooked roti with melted garlic ghee or butter.
NOTES:
- Dry roast kasuri methi for 2 minutes in a pan over low heat, it would enhance the flavour of roti.
- You can also add 2-3 tablespoons of yogurt to the dough mixture.
- Cover with a cloth to keep warm until serving. Garlic Tawa Naan is ready. Serve it with matar paneer or any other curry of your choice.
- While you are working on the other rotis, store the cooked tandoori Rotis wrapped in a towel. This way, they will not dry out and stay warm for a more extended period.
- After resting time, if your dough is too sticky, and hard to roll, then dust it with some dry flour and knead again until smooth.
- To make best restaurant style Garlic Tandoori Roti, I have added a comination of baking soda and baking powder. They both act as leavening agents in resulting perfect pillowy, and soft-texture tandoori garlic roti.
- To make garlic butter or ghee, add 2 tablespoons of grated garlic vlcoes with 3-4 tablespoons of butter or ghee. Mix well to combine. Your garlic butter or ghee is ready.
- You can also top this roti with fresh cilantro leaves, nigella seeds, ground coriander seeds, or with sesame seeds.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/garlic-tandoori-roti-recipe/