Looking for a fun way to enjoy rotis tonight. How about trying out tandoori roti without oven? It’s fun and tastes great. During our childhood days, our Biji used to setup “Sanjha Chulha” meaning all the ladies of a same neighborhood would cook their rotis on a single stove. By the evening hour, our mom and aunties with their dough would head to biji’s place. Ladies and biji would sit on a “moda” (stool) and make rotis for everyone. By the end of the day some 60-70 rotis were made on that single tandoor and all the ladies would return home to enjoy food with their families. Today I making these and the sight and smell of these rotis is making me nostalgic. 🙁 Back in 2000, when I visited her she showed me a cool way to make tandoori rotis in an old kadai or in a cooker. Living far from her, I always try her method to make my tandoori rotis and it adds a zing to my meal. Nothing complicated a simple and easy recipe. After kneading the dough, roll it out like rotis. I have shown two ways to roll out the rotis. In biji’s words, it’s called “Paleche wali roti” meaning “Roti in layers“. Follow the step by step guide below to see how to form layers in a simple roti. I have kneaded my dough with curd, but you can use buttermilk- this will keep the rotis soft.
Use an old kadai or cooker for this purpose (please excuse my ugly kadai – it’s an old one). Apply water to one part of the roti as applying water will ensure that the roti is stuck to the utensil and it will not fall on the stove during cooking process. Couple of first ones will stick to the kadai, no worries – use a flat spatula and remove them off the kadai. After that cooking rotis will be a breeze. Generously apply some ghee/butter and enjoy these warm rotis with Dal Tadka or Achari gobhi and have a wonderful meal tonight!
