मिट्टी तंदूर टेस्ट वाली तंदूरी रोटी Gas Tandoor पर, Tandoor pre heating, Desi style tandoori dishes
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Gas tandoor roti is a
Gas tandoor roti is a type of bread that is cooked using a gas-powered tandoor, which is a cylindrical clay, steel or handolium oven commonly found in Indian and Pakistani cuisine. The tandoor is heated by gas flames, providing consistent and controlled heat for baking the roti.
To prepare gas tandoor roti, a dough is made using wheat flour (atta), water, and sometimes a pinch of salt , few spoons maida refined flour, sooji ajwain, kasuri methi, oil. The dough is kneaded until it becomes smooth and elastic. It is then divided into small portions and rolled out into thin but tandoori roti should be thick than ordinary tava chappati,, round discs using a rolling pin and some additional flour to prevent sticking.
Once the discs are rolled out, they are placed on a metal tray or mesh that is specifically designed for tandoor cooking. The tray is then carefully inserted into the preheated gas tandoor. The rotis are cooked by sticking them onto the inner wall of the tandoor, where they come into direct contact with the hot clay surface.
The intense heat of the gas tandoor quickly cooks the rotis, causing them to puff up and develop beautiful charred spots. The rotis are typically flipped using a long skewer or tongs to ensure even cooking on both sides. The cooking time is relatively short, usually ranging from 2 to 3 minutes per roti, depending on the heat intensity.
Once cooked, the gas tandoor rotis are removed from the tandoor using the skewer or tongs and are lightly brushed with ghee (clarified butter) to enhance their flavor and keep them moist. They are usually served hot and can be enjoyed with various curries, daals (lentils), or any other dish of your choice.
The gas tandoor cooking method gives the rotis a distinct smoky flavor and a slightly crispy texture on the outside, while remaining soft and fluffy on the inside. It is a popular method of preparing rotis in restaurants, catering events, and households where a traditional clay tandoor may not be available.
गैस चूल्हे पर तंदूर कैसे यूज करें। तंदूरी रोटी घर ही बनाना सीखें।
#gastandoor
#hogajaroor
To prepare gas tandoor roti, a dough is made using wheat flour (atta), water, and sometimes a pinch of salt , few spoons maida refined flour, sooji ajwain, kasuri methi, oil. The dough is kneaded until it becomes smooth and elastic. It is then divided into small portions and rolled out into thin but tandoori roti should be thick than ordinary tava chappati,, round discs using a rolling pin and some additional flour to prevent sticking.
Once the discs are rolled out, they are placed on a metal tray or mesh that is specifically designed for tandoor cooking. The tray is then carefully inserted into the preheated gas tandoor. The rotis are cooked by sticking them onto the inner wall of the tandoor, where they come into direct contact with the hot clay surface.
The intense heat of the gas tandoor quickly cooks the rotis, causing them to puff up and develop beautiful charred spots. The rotis are typically flipped using a long skewer or tongs to ensure even cooking on both sides. The cooking time is relatively short, usually ranging from 2 to 3 minutes per roti, depending on the heat intensity.
Once cooked, the gas tandoor rotis are removed from the tandoor using the skewer or tongs and are lightly brushed with ghee (clarified butter) to enhance their flavor and keep them moist. They are usually served hot and can be enjoyed with various curries, daals (lentils), or any other dish of your choice.
The gas tandoor cooking method gives the rotis a distinct smoky flavor and a slightly crispy texture on the outside, while remaining soft and fluffy on the inside. It is a popular method of preparing rotis in restaurants, catering events, and households where a traditional clay tandoor may not be available.
गैस चूल्हे पर तंदूर कैसे यूज करें। तंदूरी रोटी घर ही बनाना सीखें।
#gastandoor
#hogajaroor
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