Start Reading Mode

Tandoori Parotta

  • Spicy
  • 45 mins
  • Serves 4
  • Easy


  • To Make the Dough:

  • For Stuffing :

How to make Tandoori Parotta

How to Make Dough:

  • Mix all the ingredients in a large bowl.
  • Knead the mixture into soft and smooth dough. Use water if required.
  • Part the dough into four equal portions and let them rest. 

How to Make Stuffing:

  • Combine all the ingredients in a bowl.
  • Heat a tava or griddle and sauté the stuffing mixture until all the water evaporates.
  • Let the dried mixture cool and divide it into four portions.

What to do next:

  • Take one portion of the dough and roll it into a circle that is at least 3 inches in diameter.
  • Place one portion of the stuffing mixture into center of the circle.
  • Gather the corners of the flattened dough to the center and secure tightly together.
  • Roll the stuffed ball again into a circle of diameter 5 inches. Dust with whole wheat flour to make the rolling easier.
  • Place the raw parotta on the griddle and let each side cook for few seconds before flipping over.
  • Use pair of tongs to roast the parotta on open flame until brown spots start to appear.
  • Repeat the process with the rest three portions and serve hot. 


Tandoori Parotta is a common Indian dish which can be cooked with and without clay ovens. Traditionally, clay ovens were used to cook parottas and rotis. This practice is still prevalent in some parts of India. The tandoor/clay oven provides an earthy, smoky flavour to the flatbreads.

It does constitute of calories (thanks to ingredients such as oil) but when eaten in moderation, it is fine. Pair it with low-fat curds to enjoy a perfectly healthy meal!

Scrumptious Masala Dosa
Scrumptious Masala Dosa
Aloo Gobi
Aloo Gobi
Scrumptious Masala Dosa
Scrumptious Masala Dosa
Aloo Gobi
Aloo Gobi

Add Your Comment