Indian
Indian - Tandoori and Kebabs
Ghee Rice Tikka
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 2 cups whole wheat flour (atta)
- • 1/4 cup ghee, softened, plus extra for brushing
- • 1/2 cup warm milk
- • 1 tsp salt
- • 1 tsp kasuri methi, crushed
Preparation Steps
1
Phase 1
Rub the ghee into the flour with the salt and kasuri methi, then knead with warm milk into a soft dough; rest 30 minutes.
2
Phase 2
Roll each portion thin, spread with ghee, pleat into a spiral, and flatten again to create layers.
3
Phase 3
Slap the parathas onto the wall of a hot tandoor and cook until puffed and golden with charred spots.
4
Phase 4
Brush generously with ghee and serve hot alongside kebabs.