Onion Tandoori Roti

Name: Onion Tandoori Roti
Total time: 900 s
Yield: Serves 3 servings
Ingredients: 6 medium onions; 1 teaspoon salt; 1/2 teaspoon red chili powder; 1/4 teaspoon cumin powder; 1/2 teaspoon dried pomegranate seed powder; 1/4 teaspoon carom seeds (ajwain)

jaspreet kaur @mehtab12345

Ludhiana Punjab(India)

Onion Tandoori Roti

jaspreet kaur @mehtab12345

Ludhiana Punjab(India)

Saved

Ingredients

15 minutes

Serves 3 servings

6medium onions
1 teaspoonsalt
1/2 teaspoonred chili powder
1/4 teaspooncumin powder
1/2 teaspoondried pomegranate seed powder
1/4 teaspooncarom seeds (ajwain)

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Steps

15 minutes

1

Peel, wash, and finely chop the onions, or use a chopper to chop them finely.
2

Add salt, red chili powder, cumin powder, dried pomegranate seed powder, and carom seeds to the onions. Spread this mixture out on a large plate.
3

Heat a skillet (kadai) over medium heat. Roll out a chapati (flatbread) and place it on top of the onion mixture, pressing gently in a circular motion so the onions stick to the chapati.
4

Lightly brush water on the other side of the chapati and stick it onto the hot skillet, onion side up.
5

Once the bottom is cooked well, use tongs to remove the roti and cook the other side over medium-low heat until done.
6

Prepare the remaining chapatis in the same way. Serve hot with butter and salted lassi. Enjoy!