Roti : My Views From Kitchen

Chapattis have been described as "a vulgar feudal luxury', and it's true that you get the best value form chapattis if there is someone standing in the kitchen making them and bringing them one by one, hot and golden and puffed out with scalding steam, to the table. Many busy young professionals may feel this is too much for them to do on a regular basis. But a few chapattis, roasted on the tava as the food is being heated, are a treat that may not be too much trouble to organize for yourself every now and then; and the oftener you make them, the less the effort will seem.

The basic dough (A flour mixture stiff enough to knead or roll) for making chapattis and parathas is atta (whole wheat flour) and water, seasoned with a little salt. But it can be varied in any number of ways. You can substitute refined flour (Maida) for half, or even all of the atta, and half-half is what is usually recommended for making pooris. You can mix the dough (A flour mixture stiff enough to knead or roll) with milk, or half milk and half water. For parathas and pooris, some cooks recommend kneading a little oil or ghee into the dough (A flour mixture stiff enough to knead or roll).

For a change of flavor, you can knead a teaspoonful of ajwain or powdered fennel into the dough (A flour mixture stiff enough to knead or roll).

In the metropolitan cities you can get various ready-made kinds of bread that you can substitute for roti-pizza bread, for example, which only needs to be put into the toaster. These may be worth looking out for if you like to eat rotis but find it too much of an effort to make them at home every day.

Top 3 Questions and Answers on Special Tips to make delicious "Roti: My Views From Kitchen"

1. Question: What are some special tips to make delicious roti?

Answer: To make delicious roti, ensure your dough is soft and well-kneaded, cook it on medium-high heat, and use a clean, dry cloth to press down gently while cooking.

2. Question: How can I prevent my roti from becoming tough or chewy?

Answer: To avoid tough roti, use warm water when kneading the dough, roll it out evenly without pressing too hard, and cook each side for about 30 seconds or until it puffs up.

3. Question: What's the secret to achieving that perfect golden-brown color on roti?

Answer: To get the ideal golden-brown hue on roti, lightly brush it with ghee or butter during cooking and flip it frequently until both sides are beautifully browned.

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