Tandoori butter roti is made with a soft dough made with refined wheat flour (maida), sugar powder, salt, baking soda, baking powder, Dahi, and hot milk. The rotis receive a butter coating after they are topped with chopped coriander leaves and before they are served hot. The guide shows you the easy and fast method to prepare tandoori butter roti at your home.
KEY TAKEAWAYS
- Tandoori butter roti is widely consumed in North India as well as in other regions of the country.
- Serve it along with any side dish made with chicken, mutton, fish, egg, paneer or vegetables.
- Tandoori butter roti tastes slightly creamy, sweet and earthy.
- Other similar recipes are plain or garlic naan, kulcha, rumali roti, missi roti, and layered lachha paratha.
The Ingredients:
To make the dough:
- 2 cups refined wheat flour (maida)
- 1 tbsp sugar powder
- ½ tbsp salt
- ¼ tbsp baking soda
- ½ tbsp baking powder
- 3 tbsp Dahi
- ½ cup milk (hot)
To roll the roti:
- Refined wheat flour (dry, as much as required for coating)
- Coriander leaves (finely chopped, as much as required for topping)
- Water (as much as required for greasing)
To grease the tandoori roti:
- Butter (as much as required)
I learned to make tandoori butter roti a long time back from a Punjabi neighbor. She once said to me, “Why don’t you make rotis tastier like this?” Then she showed me the entire process in her kitchen. I wrote down the ingredients there on a piece of paper and watched the steps closely.
The next weekend, I made them for dinner. Both my sons and husband thought I bought it from the local restaurant but when I said I made them at home, they were very surprised. Now these rotis often feature on our dinner menu. I am thankful to the lady for having taught me this unique way to make soft and delicious tandoori rotis.
How to Make Tandoori Butter Roti? (Step by Step Guide with Images)
Step 1: Make a dough of 2 cups of refined wheat flour (maida), 1 tbsp of sugar powder, ½ tbsp of salt, ¼ tbsp of baking soda, ½ tbsp of baking powder, 3 tbsp of Dahi, and ½ cup of hot milk.
Step 2: Grease the surface with oil and let the dough rest for half an hour, covered.
Step 3: Make pedas. Coat with dry maida. Flatten by hand.
Step 4: Roll it to half of the original size and apply chopped coriander leaves. Roll again.
Step 5: Grease some water on the other side. Put it on a preheated iron tawa on a medium flame. Cook until you see bubbles.
Step 6: Flip the tawa with the roti and move it in circles over a high flame for 30 seconds. Release the sides with a fork.
Step 7: Remove it onto a plate. Apply butter generously.
Step 8: Your soft and tasty homemade tandoori butter roti is ready.
Recipe Card
Tandoori Butter Roti
Ingredients
To make the dough:
- 2 cups refined wheat flour maida
- 1 tbsp sugar powder
- ½ tbsp salt
- ¼ tbsp baking soda
- ½ tbsp baking powder
- 3 tbsp Dahi
- ½ cup milk hot
To roll the roti:
- Refined wheat flour dry, as much as required for coating
- Coriander leaves finely chopped, as much as required for topping
- Water as much as required for greasing
To grease the tandoori roti:
- Butter as much as required
Instructions
- Make a dough of 2 cups of refined wheat flour (maida), 1 tbsp of sugar powder, ½ tbsp of salt, ¼ tbsp of baking soda, ½ tbsp of baking powder, 3 tbsp Dahi, and ½ cup hot milk.
- Grease oil on the surface and let the dough rest for half an hour, covered.
- Make pedas. Coat with dry maida. Flatten by hand.
- Roll it to half of the original size and apply chopped coriander leaves. Roll again.
- Grease water on the other side. Put it on a preheated iron tawa on a medium flame. Cook until you see bubbles.
- Flip the tawa with the roti and move it in circles over a high flame for 30 seconds. Release the sides with a fork.
- Remove it on a plate. Apply butter generously.
- Your soft and tasty homemade tandoori butter roti is ready.
