No Tandoor? No Problem! Make Fluffy Tandoori Naan At Home In Just 15 Minutes

 Absolutely! You can make soft, fluffy tandoori-style naan at home without a tandoor, using just a regular tawa (iron skillet or non-stick pan). Here’s a quick 15-minute naan recipe with yeast-free and curd-based dough that gives amazing results — bubbly, soft inside, and slightly charred like restaurant naan.

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🍞 No Tandoor? No Problem! 15-Minute Fluffy Tandoori Naan on Tawa

🕒 Ready In: 15 Minutes (excluding 30-min resting time)

Yields: 6 medium naans

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🧾 Ingredients:

• 2 cups all-purpose flour (maida)

• 1/4 cup curd (plain yogurt)

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1 tsp sugar

• Salt to taste

• 1 tbsp oil or melted butter

• Warm water, as needed to knead

• 2 tsp kalonji (nigella seeds) or sesame seeds (optional)

• 2 tbsp chopped coriander leaves

• 1 tbsp melted butter or ghee (for brushing)

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👩‍🍳 Instructions:

1. Make the Dough

• In a bowl, mix flour, baking soda, baking powder, salt, and sugar.

• Add curd and oil. Mix well.

• Gradually add warm water and knead into a soft, smooth dough.

• Cover and rest for at least 30 minutes (if short on time, 15–20 min works too).

2. Shape the Naans

• Divide the dough into 6 balls.

• Roll each ball into an oval or teardrop shape (not too thin).

• Sprinkle some kalonji or sesame seeds and coriander on one side. Lightly press them in with the rolling pin.

3. Cook on Tawa

• Heat a thick-bottomed iron tawa or non-stick pan on medium-high heat.

• Flip the naan so the plain side is down and gently press it onto the dry hot tawa.

• When bubbles start forming, flip the tawa upside down over open flame (if using iron tawa) to get that tandoor-like char on top.

• If using non-stick or induction: Just flip and cook the other side normally.

• Brush the cooked naan with butter or ghee.

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🔥 Pro Tips:

• Iron tawa gives better "tandoori" effect than non-stick.

• Want garlic naan? Add minced garlic along with coriander before cooking.

• No yeast means quicker prep — and curd + baking soda gives softness and tang.

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🍽️ Serve With:

• Paneer Butter Masala

• Dal Makhani

• Mixed Veg Curry

• Or even the Besan 'Fish' Curry above!

Vegetarian 'Fish' Curry Recipe: This Besan-Based Dish Tastes Just Like The Real Thing!

Here's a delicious vegetarian 'fish' curry recipe made using besan (gram flour) that replicates the texture and flavor of real fish — perfect for vegetarians and even meat-lovers looking to try something new!

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🌱 Vegetarian 'Fish' Curry (Besan-Based)

Serves: 3–4
Prep Time: 15 mins
Cook Time: 30 mins

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🧾 Ingredients:

For the 'Fish' Fillets:

• 1 cup besan (gram flour)

• 1 tbsp rice flour (for crispiness)

• 1 tsp ajwain (carom seeds)

• 1/2 tsp turmeric powder

• 1 tsp red chilli powder

• 1/2 tsp black salt

• Salt to taste

• Water (enough to make a thick batter)

• 1 tbsp oil (in batter)

• Oil for shallow frying

For the Curry:

• 2 tbsp oil

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1 sprig curry leaves

• 1/2 tsp fenugreek seeds (optional but authentic)

• 1 large onion, finely chopped

• 1 tbsp ginger-garlic paste

• 2 medium tomatoes, pureed

• 1 tsp turmeric powder

• 1 tsp red chilli powder

• 1 tsp coriander powder

• Salt to taste

• 1 cup coconut milk (or water for a lighter curry)

• Juice of 1/2 a lemon

• Fresh coriander for garnish

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🧑‍🍳 Instructions:

Step 1: Make Besan 'Fish' Fillets

1. In a bowl, mix besan, rice flour, ajwain, turmeric, red chilli, black salt, and regular salt.

2. Add water gradually to form a thick pancake-like batter.

3. Add a tablespoon of oil to the batter for richness.

4. Pour small amounts of batter into a greased pan or on a flat griddle, shaping like fish fillets.

5. Shallow-fry until golden brown on both sides. Drain on paper towels and set aside.

✅ Optional: You can add a small piece of banana blossom, seaweed flakes, or a dash of mustard oil to the batter for that "fishy" aroma.

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Step 2: Make the Curry

1. Heat oil in a pan, add mustard seeds, cumin seeds, fenugreek seeds, and curry leaves.

2. Add chopped onion and sauté till golden brown.

3. Add ginger-garlic paste, cook till raw smell disappears.

4. Stir in pureed tomatoes and cook till oil separates.

5. Add turmeric, chilli, coriander powder, and salt. Mix well.

6. Add coconut milk and bring to a gentle simmer.

7. Add the fried besan fillets to the curry and simmer for 5–7 minutes.

8. Turn off the heat, squeeze in lemon juice, and garnish with coriander.

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🍽️ Serving Suggestions:

• Serve hot with steamed rice, jeera rice, or roti/paratha.

• Accompany with onion rings and a squeeze of lemon for a coastal feel.

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🧠 Bonus Tip:

To mimic the flaky texture of fish, you can mix a little grated raw banana or mashed tofu into the batter.