Chetna Makan’s tandoori masala roti

My grandparents used to have a tandoor outside their kitchen and when we went to stay there we had tandoori roti every day. They were some of the best lunches ever, with the whole family waiting in turn to get our roti. Coming back to this recipe, I don’t have a tandoor but I make these in the oven and add the most delicious topping of all.

tandoori masala roti
Nassima Rothacker


200g chapatti flour, plus extra for dusting
1⁄2 tsp salt
2 tbsp ghee
About 80ml water

1 onion, finely chopped
Handful of fresh coriander leaves, finely chopped
1 tbsp kasuri methi (see here)
1 teaspoon Kashmiri chilli powder
2 tbsp ghee, plus extra to serve

  1. Mix the flour and salt together in a bowl. Add the ghee and rub in with your fingertips until the mixture resembles breadcrumbs. Then gradually add just enough of the 80ml water to bring the mixture together into a soft dough, or adding a little more if needed.
  2. Knead the dough in the bowl or on a work surface for a few seconds, then cover and let it rest for 10 minutes.
  3. Meanwhile, mix together all the topping ingredients except the ghee in a small bowl.
  4. Preheat the grill to medium. Divide the dough into six portions. On a lightly floured work surface roll out each portion to a circle or oval about 13cm-15cm in diameter.
  5. Spread a teaspoon of ghee on top of each, then sprinkle with one-sixth of the topping mixture and press into the dough with your fingertips. Place on a baking sheet.
  6. Cook under the grill for a minute until golden, then turn over the roti and cook for another minute. Spread more ghee on top and serve warm.

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Chetna Makan 30 minute indian
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