Besani tandoori roti is made in different ways in tandoor. Today I am writing one of the method of besani roti, which is available almost in every Indian restaurants. Here it comes:
Ingredients
1 cup of besan
1/2 cup of wheat flour
salt to taste
1 finely chopped green chili
Handful of finely chopped cilantro
1 tbsp of grated ginger
1 finely chopped small onion
1/2 tsp of ajvain seeds
1 tsp of cumin seeds
2 tbsp of dried fenugreek leaves
1/4 tsp of garam masala
1/4 tsp of baking soda
1/2 tsp of turmeric powder (optional)
3 tbsp of oil for moyan
1/2 cup of water
Method
1. Take all the dry ingredient i.e besan, wheat flour. salt turmeric, ajvain, cumin seeds, baking soda and garam masala. Mix all the ingredients thoroughly.
2. Now add oil to the dried mixture and rub this aata with both hands.
3. Now make a slightly hard dough with 1/2 cup of water. It should be slightly hard than normal chapatis. As the besan tend to stick to the bowl, that is why I kept it little hard. While making dough, add water gradually.
4. Preheat the OTG/oven at 250 degree C for 8 minutes. Set on lower heat element.
5. Now make 3 pedas ( dough balls) out of it. Roll with rolling pin it on any wooden surface (chakla) with the help of oil.
6. Place the rolled rotis on oven tray for baking and place it on the lower rack of it very near to the heat element /rods.
7. Set the times for 8 minutes. After 4 minutes, turn the roti to the other side.
8. It takes hardly 3 minutes to be getting baked on the other side.
9. Besani tandoori roti which is soft and crisp, is ready to serve and take out from the oven. Apply butter or pure ghee.
10. Place another batch of roti, now it will take less time.
Enjoy Healthy Cooking!!!
See these recipes too:
Kuttu Flour Puda or Chilla
Chili Chilla
Spicy Grilled Baby Corn Kabab
Namkeen Puda or Chilla
Bread Tikki chaat
Corn stuffed Mirch Pakoras
Double Colored Rice Poori
Kale Patra or Patoud
Mathi or Mathiyan
Papaya Parantha
Kuttu &sweet Potato Roti
Ajvaini Lacha Parantha
Boiled Rice Parantha
Bread Loaf
Mooli Wali Makki roti
Plain Makki Ki Roti
sweet Bread (Tutti Frutti)
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All rights are reserved.
Reproduction of the contents of this blog, without permission, in whole or in part is prohibited.
1 cup of besan
1/2 cup of wheat flour
salt to taste
1 finely chopped green chili
Handful of finely chopped cilantro
1 tbsp of grated ginger
1 finely chopped small onion
1/2 tsp of ajvain seeds
1 tsp of cumin seeds
2 tbsp of dried fenugreek leaves
1/4 tsp of garam masala
1/4 tsp of baking soda
1/2 tsp of turmeric powder (optional)
3 tbsp of oil for moyan
1/2 cup of water
Method
1. Take all the dry ingredient i.e besan, wheat flour. salt turmeric, ajvain, cumin seeds, baking soda and garam masala. Mix all the ingredients thoroughly.
3. Now make a slightly hard dough with 1/2 cup of water. It should be slightly hard than normal chapatis. As the besan tend to stick to the bowl, that is why I kept it little hard. While making dough, add water gradually.
4. Preheat the OTG/oven at 250 degree C for 8 minutes. Set on lower heat element.
5. Now make 3 pedas ( dough balls) out of it. Roll with rolling pin it on any wooden surface (chakla) with the help of oil.
6. Place the rolled rotis on oven tray for baking and place it on the lower rack of it very near to the heat element /rods.
7. Set the times for 8 minutes. After 4 minutes, turn the roti to the other side.
8. It takes hardly 3 minutes to be getting baked on the other side.
9. Besani tandoori roti which is soft and crisp, is ready to serve and take out from the oven. Apply butter or pure ghee.
10. Place another batch of roti, now it will take less time.
Enjoy Healthy Cooking!!!
See these recipes too:
Kuttu Flour Puda or Chilla
Chili Chilla
Spicy Grilled Baby Corn Kabab
Namkeen Puda or Chilla
Bread Tikki chaat
Corn stuffed Mirch Pakoras
Double Colored Rice Poori
Kale Patra or Patoud
Mathi or Mathiyan
Papaya Parantha
Kuttu &sweet Potato Roti
Ajvaini Lacha Parantha
Boiled Rice Parantha
Bread Loaf
Mooli Wali Makki roti
Plain Makki Ki Roti
sweet Bread (Tutti Frutti)
---------------------------------------------------
All rights are reserved.
Reproduction of the contents of this blog, without permission, in whole or in part is prohibited.
