Social Icons

Pages

Saturday, October 9, 2010

Chapatti : A Map Of Australia - 2

Dearest housewives,

It happens often while making chapatti at the first time that unknowingly you make a map-of-Australia. I think this is common and everyone got such type of experience. After making a dough (A flour mixture stiff enough to knead or roll) now you are ready to make fine chapatti.

ChapattiNow you have roll it out, turning it as you do so, with the aim of achieving as near as you can to a perfect circle. Never mind if your first efforts look like the map of Australia; you will learn by doing (and in any case there is no reason why a map-of-Australia-shaped chapatti should not taste perfectly fine).

When the dough is rolled out as thin as you can reasonably get it, to a diameter of 12-14 cm, test the heat of the tava. A drop of water flicked onto it should jump and evaporate instantly. Now pick up the chapatti carefully, peeling if off the working surface, and toss it gently from palm to palm to get rid of any dry atta that may still be sticking to it. Lay it flat on the tava, and start rolling out the next chapatti, all the time keeping an eye on the tava.

When you see the upper surface beginning to look dry and slightly blistered, about 30 seconds, turn it over with flat-bladed tongs. The underside should also have a blistered appearance, and some golden patches. Give it another 30 seconds, then take the tava off the heat, and using the tongs, put the chapatti, first side down, directly on the flame. It should puff up immediately. Turn it over (leaving it for a few seconds on the flame if you like a slightly burnt taste to your chapattis); then take it off the fire.

Just keep in mind above information while making chapattis.

In next article we will see another technique to make finest chapatti.

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)
18. Sukadi : The Nutritious Food you never forget! (18th Serv)
19. Breakfast : The Good Habit for everyone!
20. Bohri’s Delicious Servings: Sheer Khurma (19th Serv)
21. Bohri’s Paya (20th Serv)
22. Breakfast : The Belly Rules the Mind
23. Shrimp Stuffed Papaya (21st Serv)
24. Hakka Noodles: A Nutritious Recipe (22nd Serv)
25. Mixed Vegetable Soup (24th Serv)
26. Kolhapur Special Misal Pav : Spicy Curry With Bread (25th Serv)
27. Salad Wrap (26th Serv)
28. Omelette with Sprouts and sev (27th Serv)
29. Chicken Curry (28th Serv) : Sunday Special Night
30. How To Make Crab Curry? (29th Serv)
31. Common Tips while making rice - 1
32. Roti : My Views From Kitchen
33. Making of Chapattis (30th Serv)
34. Notes To Remember While Making Chapattis - 1
Post a Comment