Make Tandoori Roti in Just 5 Minutes Without a Tandoor, Reveals Renu Chauhan

With rising pollution levels in Delhi, many residents may be wondering how they will enjoy their favorite tandoori naan and roti now that traditional tandoors are banned. But there’s no need to worry. You can now make soft, fluffy tandoori roti at home in just five minutes using a regular pressure cooker, as shared by popular YouTuber Renu Chauhan.

The Delhi Pollution Control Committee (DPCC), in a bid to curb air pollution, has prohibited the use of coal- or wood-fired tandoors in all hotels, restaurants, and street food stalls across the city. This decision left food lovers concerned about missing out on their favorite tandoori delights.

However, Renu Chauhan’s innovative method allows anyone to enjoy restaurant-style tandoori roti at home without relying on a traditional tandoor. Using a regular pressure cooker, she has demonstrated how to create perfectly cooked tandoori rotis in just five minutes, while keeping pollution concerns at bay.

Perfect Dough for Restaurant-Style Roti

The secret to authentic tandoori roti lies in soft, well-risen dough. Take 2 cups of all-purpose flour and 1 cup of whole wheat flour. Add 1 teaspoon baking powder and half a teaspoon baking soda—these will help the naan rise beautifully.

Mix 1 cup of lukewarm milk, half a cup of yogurt, 1 teaspoon sugar, 1 teaspoon salt, and 2 tablespoons of oil in a bowl to create a smooth batter. Gradually knead this mixture into the flour to form soft dough. Coat the dough lightly with oil, cover, and let it rest for 30 minutes.

Turning Your Pressure Cooker into an ‘Instant Tandoor’

The most innovative part of this recipe is using a pressure cooker as a tandoor. Remove the lid’s whistle and gasket, then place the cooker upside down on medium-high heat. Allow it to heat thoroughly—its outer surface now acts as your tandoor.

Rolling and Flavoring the Naan

Take a dough ball and roll it slightly thicker than a regular roti. Sprinkle finely chopped garlic, kalonji (nigella seeds), and coriander, pressing lightly into the dough. Moisten the other side of the naan with water—this side will stick to the hot cooker surface.

Cooking the Naan on the Cooker

Place the water-coated side onto the heated cooker surface. You can cook 3–5 naans sequentially. Within minutes, the naan will start puffing up, and small bubbles will appear—an indicator that it’s cooking perfectly. Gently lift the cooker and rotate it on the flame to evenly cook all sides.

Enhancing Taste with Butter

Once the naan turns golden brown and shows characteristic tandoori marks, carefully remove it using tongs or a knife. Brush generously with butter and serve piping hot alongside dal makhani, shahi paneer, or your favorite curry. This pressure-cooker method delivers soft, crispy naan that rivals restaurant-quality tandoori roti.