TANDOORI TAWA

 Tawa Tandoori Parantha

A simple way to make crispy and flaky tandoori paranthas quickly. Make delicious naans, kulchas and rotis.I used to saw my mom making such tandoori stuff in cooker so I tried making it by using tawa and it came out well. You must try it with your own variation.

 Ingredients:- 

Normal dough 

Water in a bowl and ghee

Method:-

• We need to preheat tawa on the gas stoves.

• Make a layered roti out of dough and ghee(lachcha parantha)

• Hold it over your palm and apply water on its upper side with the help of other hand.

• Place the wet side carefully over the tawa as shown in the pic.

• Depending on the size of paranthas.

• Rotate it sideways till you see bubbles appear on the paranthas.

• Wait for 2-3 minutes and you may check in between.

• When parantha turns crispy and is fully cooked, insert a fork or knife at its side and pull a little.

• The parantha will leave the surface immediately with a “khatak” sound. If you find it still not leaving its sides then you need to cook more sideways.

• Apply ghee/butter. You can make stuffed paranthas/kulchas and naans in similar way.

TANDOORI COOKER

The technique of using cooker as a tandoor

I’ve seen villagers using big tin containers over there stoves to make there tandoori rotis.I used to watch my grandmother using cooker to make naans and lachcha parantha and I am using it till now…I may sound like passing this tradition but seriously speaking, you must try out.

Ingredients:- 

Normal dough, water in a bowl and ghee

Method:-

• We need to preheat cooker on all sides on the gas stoves.

• Make a layered roti out of dough and ghee(lachcha parantha)

• Hold it over your palm and apply water on its upper side with the help of other hand.

• Place the wet side carefully inside the wall of cooker as shown in the pic.

• Depending on the size of paranthas, a 5ltr capacity can hold up to 4-5 paranthas at a time.

• Rotate it sideways till you see bubbles appear on the paranthas.

• Now invert the cooker and place it upside down as shown in the picture. The gas stove should be exactly in the middle.

• Wait for 2-3 minutes and you may check in between. When parantha turns crispy and is fully cooked, insert a fork or knife at its side and pull a little.

• The parantha will leave the surface immediately with a “khatak” sound. If you find it still not leaving its sides then you need to cook more sideways.

• Apply ghee/butter. You can make stuffed paranthas/kulchas and naans in similar way.