DO YOU LIKE TRADITIONAL FOOD?
With the advancement of technology, we are forgetting our tradition whether it is culture or it is food. But deep inside we Indians can never live without our cuisine. In support of this statement, I would like to add an interesting fact here that an Indian family never gets tired to looking for an Indian restaurant wherever they live in this whole world or even in their foreign tour.
IS IT EASY TO COOK TANDORI FOOD?
But some of our traditional food is really very difficult to prepare, especially in this busy schedule of modern life like tandoori dishes. Yes! Because it was very difficult to arrange the big, heavy and complicated tandoor in our home. Apart from blaming technology in the above phrase, I would like to admire it as well (there is no limit of hypocrisy). Nowadays, you can bring tandoor in your home but not that complicated one but the newly advanced electric tandoor. And of course, they are really very easy to use. Electric tandoors come with the advantage of using less electricity, thereby making your cooking process energy-efficient. Tandoori food is also becoming a food choice for its health benefits so buying an electric tandoor for home would also be an investment for your long-term health. The best part of an electric tandoor is that it prepares food just like a traditional tandoor but without the hassle of burning coals and their inconvenient size.
LET’S PREPARE SOME TANDOORI ROTIES:
So, let’s start with the simplest and the base of Indian food, yes! I’m talking about roti. Roti or chapati is a basic form of soft, unleavened flat bread, close to a tortilla. It is made of atta flour (whole wheat) and traditionally cooked on a tawa (round flat metal griddle). The tandoori roti, in contrast, is a crispy and slightly heavier version cooked in a tandoor that serves as a better vehicle for curry.
LET’S KNOW, HOW TO MAKE ROTI IN ELECTRIC TANDOOR?
- Mix flour, yoghurt and seeds together.
- Make a soft dough. It has to be soft enough to roll out, not too firm to make it difficult to roll. Remember that soft dough makes for softer rotis.
- Keep aside for 10-15 minutes. Then give it a quick knead, to make it smooth.
- Heat the oven to 250C to 300 C or 400 F to 475 F, whatever is the maximum it will heat to (*see notes). Leave the oven tray in the centre of the oven to get it really hot. It needs to be really hot to be able to cook the underside of the roties well.
- Take out the tray from the oven, quickly place the rolled out rotis on it and bake in the centre of the oven for 8-10 minutes. How many trays you can use at a time depends on the size of your oven and heating efficiency. The oven must remain hot. Roties fluff up into balls, so keep space between trays.
- Once the top looks cooked; very lightly golden with a few dark brown-black spots and patches, turn over and check that the other side is also cooked. You will need to keep an eye on the roties in the oven, while you are rolling out the next batch, as they can burn easily if left even for 20 seconds extra. Or stack them and wrap in a towel. They are best served straight out of the oven. If made for using later, slightly under-cook them and re-heat under hot grill or in a toaster just before serving. They can be stored stacked and wrapped in aluminium foil or in an airtight roti container/box. This will keep them softer.
- For variations, you can add chopped garlic, fenugreek (methi) leaves, chopped coriander leaves, green chillies, coarse red chillies etc. to the dough or roll them like a filling, as in stuffed paranthas.
2. Hot, fresh, hygienic and crispy tandoori roti are ready to serve at your home.
Have a look at our Electric Tandoor.
Share your experience with us, we’d love to hear from your side.
ENHANCE YOUR LIFE WITH ELECTRIC TANDOOR.