The classic tandoori roti is made with whole wheat flour dough, rolled into flat discs, and cooked in the tandoor until puffed and slightly charred, giving it a smoky flavor.
After cooking the plain tandoori roti, it's brushed generously with melted butter, enhancing the flavor and making it richer and more indulgent.
Crushed garlic cloves are added to the dough while making tandoori roti, imparting a delicious garlicky flavor to the bread.
Carom seeds (ajwain) added to the dough provide a subtle, earthy flavor to the roti. The seeds also aid in digestion.
Chopped fenugreek leaves mixed into the dough give a slightly bitter and aromatic taste to the tandoori roti, offering a unique flavor profile.
A layer of paneer stuffing, seasoned with spices like cumin, coriander, and red chili powder, is sandwiched between two layers of tandoori roti before cooking in the tandoor.
minced meat cooked with spices is used as a filling between layers of tandoori roti before being cooked in the tandoor.
Served alongside tandoori roti, a fresh and flavorful mint chutney made with mint leaves, coriander, green chilies, and spices adds a refreshing kick to every bite.
Enjoy tandoori roti with a rich and creamy lentil curry like Dal Makhani.