Chetna Makan's tandoori masala roti - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Chetna Makan’ s tandoori masala roti By You Magazine - June 13, 2021 My grandparents used to have a tandoor outside their kitchen and when we went to stay there we had tandoori roti every day. They were some of the best lunches ever, with the whole family waiting in turn to get our roti. Coming back to this recipe, I don’t have a tandoor but I make these in the oven and add the most delicious topping of all. Nassima Rothacker MAKES 6 FOR THE DOUGH 200g chapatti flour, plus extra for dusting 1⁄2 tsp salt 2 tbsp ghee About 80ml water FOR THE TOPPING 1 onion, finely chopped Handful of fresh coriander leaves, finely chopped 1 tbsp kasuri methi (see here) 1 teaspoon Kashmiri chilli powder 2 tbsp ghee, plus extra to serve Mix the flour and salt together in a bowl. Add the ghee and rub in with your fingertips until the mixture resembles breadcrumbs. Then gradually add just enough of the 80ml water to bring the mixture together into a soft dough, or adding a little more if needed. Knead the dough in the bowl or on a work surface for a few seconds, then cover and let it rest for 10 minutes. Meanwhile, mix together all the topping ingredients except the ghee in a small bowl. Preheat the grill to medium. Divide the dough into six portions. On a lightly floured work surface roll out each portion to a circle or oval about 13cm-15cm in diameter. Spread a teaspoon of ghee on top of each, then sprinkle with one-sixth of the topping mixture and press into the dough with your fingertips. Place on a baking sheet. Cook under the grill for a minute until golden, then turn over the roti and cook for another minute. Spread more ghee on top and serve warm. Now buy the book Chetna Makan’s new book Chetna’s 30-Minute Indian is published by Mitchell Beazley, priced £20. To order a copy for £17.80 until 27 June go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved