Tandoori Roti is an Indian flatbread made of wheat flour and all-purpose flour (maida). It's called tandoori as it is made in a tandoor (clay oven).
Tandoori Roti is an unleavened flatbread mostly made using whole wheat (atta) or a mix of whole wheat + all-purpose flour.
Sieve 2.5 cups atta (whole wheat flour) along with 1 teaspoon of salt. You can also whisk the flour and salt together if you prefer. Note: Use the Indian variety of flour called atta to make tandoori roti. Atta has a super-fine or fine floury texture and is stoneground.
Tandoor Atta is always made with whole wheat flour (Atta), and not plain flour (maida). Tandoor Atta consist high Fibre & rich in proteins. It is a kind of floor which is extracted during the wheat flour minding's. Tandoor Atta is also known as Special Atta for Roti.
Special wheat flour, obtained from grinding the whole wheat grain and rich in fibre, used to make special breads and bakery products. Producers: Khandesh Roller Flour Mills Pvt.
Flatbreads such as naan and tandoori roti are made using maida.
While atta is made from grinding the entire wheat grain along with its bran, germ and endosperm - maida is processed only with the endosperm, leaving out the bran and the germ. The continuous grinding results in the coarse texture of the atta, and maida has a comparatively finer texture and lighter color.
In conclusion, tandoori roti and Naan are delicious and nutritious options that can be easily incorporated into a healthy diet. These foods are good sources of complex carbohydrates and fiber and are low in fat and calories. As a result, they are the perfect accompaniment to any meal.
Chalk powder and boric acid are common adulterants in Maida. To test whether or not your maida is pure, add a few drops of hydrochloric acid to a small bowl of maida and water solution. Then dip a turmeric paper strip (easily available at the chemist); if the paper turns red, the maida contains chalk or boric powder.
Consuming too much maida causes digestion problems, increases sugar levels, harms our heart and results in obesity and stress. Besides these, tandoori roti made in restaurants are cooked inside tadoors which consist of burnt coal, wood and charcoal. Harmful gases from these elements can be dangerous for our health.
Roti is low in calories. In fact, it has zero saturated and trans fat and cholesterol. Naan is a high-calorie flatbread.
"The fundamental difference between the roti and the chapati is that you finish both sides of the chapati with fat, and then cook it again on the griddle," Kalyanaraman explains. "So, if you're making a roti, and you apply some oil on one side and cook it again on the griddle, it becomes a chapati."
Full of unhealthy ingredients
Made with all-purpose refined flour or maida and stuffed with curd, butter, nigella seeds, and sometimes raisins, Tandoori roti has a high percentage of carbohydrates and calories. A cup of maida has around 455 calories, which means on w roti has around 120 calories.
All-purpose flour, also known as refined flour or simply flour, is made from wheat grains after removing the brown covering. It is then milled, refined and bleached. It is very common in Indian cuisine specially for various many Indian breads.
Atta or wheat flour is a basic, milled flour made from whole wheat grains. It's a combination of the germ, endosperm and bran of wheat grains. Maida or refined flour is made from just the endosperm of whole wheat grains. As the name suggests, maida or all-purpose flour is highly refined.
The main difference between maida and wheat flour is that maida is basically made with the endosperm of wheat grain, whereas wheat flour includes the husk, bran, germ, apart from the endosperm of wheat.
Actually, maida is cheaper than wheat flour for the following reasons : Maida (white flour) is shelf stable.
Here tandoori roti is made with lots of butter and unhealthy fat. According to health expert, Harmful to the health of the intestine Is. Its continuous consumption can increase the risk of many diseases like irritable bowel syndrome, chronic constipation, digestive problems and cholesterol.
Low Glycemic Index
Such a Roti has lower Glycemic Index than all other Indian breads ( Roti's- Parathas( High in calories) ,Naan, Rumali & Tandoori Roti), Hence it is absorbed more slowly and does not cause surge in glucose blood levels ( causing post prandial Hyperglycemia).
Deep Indian Gourmet Tandoori Roti (1 piece) contains 32g total carbs, 28g net carbs, 1g fat, 6g protein, and 165 calories.
Wheat flour is considered better for our health than white flour or maida because the former is a rich source of fibre and also has vitamins and minerals while maida is nothing but empty calories.
When wheat is processed to produce white flour, the bran and germ are extracted. Maida is actually just the endosperm. So, the nutritional value of maida flour is quite literally zero.To top it all off, the human digestive system cannot easily digest maida because it does not contain any fibres that aid in digestion.
The key difference between the two is that while maida is made from the endosperm of the wheat grain, atta consists of the germ, endosperm and bran of the wheat grain. To simply put it, atta is less refined while maida is milled excessively and bleached and ends up as a white flour.