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 has such type of experience. After making the dough (A flour mixture stiff enough to knead or roll) now you are ready to make fine chapatti.
Now you have rolled 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, peel 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 the above information while making chapattis.
In the next article we will see another technique to make the finest chapatti.
Top 3 Questions and Answers on Special Tips to make delicious "Tips to make delicious chapati"
1. Q: What is the key to making delicious chapati?
Answer: The key is to knead the dough thoroughly and let it rest for at least 30 minutes to achieve soft and pliable chapati.
2. Q: How can I make my chapati extra flavorful?
Answer: To add flavor, consider incorporating a pinch of salt, a teaspoon of oil, and some finely chopped fresh herbs like coriander into the dough.
3. Q: How do I achieve that perfect puffed appearance in chapati?
Answer: For a perfect puff, ensure your Tava (griddle) is hot, and press the chapati gently with a clean cloth to encourage it to puff up while cooking.
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