Take a plate and add the chopped onion to it. Add salt and chilli powder to onion and mix it well. Once mixed keep it aside.
Take a tava and place it on the stove invertedly. It means keep the side on which we cook chapatis normally on the flame and it's back on the upside. You can also call it ulta tava.
Now roll the dough with the help of a rolling pin/belan. Keep the roti thick as you must have noticed the tandoori roti is normally thick. The amount of the dough is based on the size of the chapati which needed to be thick yet not too thick, so you need to adjust the quantity of dough to your own requirements and taste.
Now take the rolled roti and put it on the onions. Coat one side of the roti with onions and apply water on the other side of the roti with the help of your hand.
Now put this roti on the inverted tava. Remember to put the watered side of the roti down on the tava so the roti could stick to the tava and want fall off in the process of cooking. Keep the tava inverted side on the flame for a couple minutes.
After couple minutes pick up the tava and put the down side of the tava on the flame so that the upper side of the roti can cook on the open flame like it does in a tandoor.
Adjust the flame accordingly and cook the chapati evenly from all sides. Once cooked apply some ghee on it.
Serve it with butter and lassi or you can just roll and eat it.
