We have a lot of information to make chapattis till this time. Here I would like to explore one more technique to make chapattis.
It is another technique for the final cooking - instead of toasting it directly on the flame, turn it over once more on the Tava, and with a clean kitchen cloth folded in to a pad, press down the sides with a gentle rotating movement. This should make it puff.
Either way, put the chapatti straight into a dish, or better, a basket, lined with a clean napkin. Fold the napkin over it. Repeat the process, till all the chapattis are made.Theoretically, the rolling out of each chapatti takes almost the same time as the previous chapatti is on the Tava. It is not that easy in the beginning to get it all perfectly coordinated, but as you get practice, you may find that you get into a rhythm and have an assembly line going.
To Reheat Chapattis:
There is really no satisfactory method of reheating chapattis. Some writers recommend wrapping them in foil and reheating them in the oven, but then they lose their crispness. In the toaster they get hard. The least unsatisfactory method, I find, is to toast them a second time briefly on the flame. It would not be as good as freshly made chapattis, but one option is to make them in advance omitting the toasting process, which you can then do at the time of serving the meal.
If you like your chapattis spread with ghee or butter, it is easier to do this at the table than in the kitchen, where it becomes just one more process to cope with. Make sure that the fat is softened, or even melted, for easy spreading.
Top 3 Questions and Answers in one sentence on Special Tips to make delicious "Tips to make delicious chapati - another technique"
1. Question: What is the key to achieving soft and flavorful chapatis using another technique?
Answer: The key to making delicious chapatis using another technique is to incorporate yogurt into the dough for added moisture and tenderness.
2. Question: How can we enhance the flavor of chapatis with this alternative method?
Answer: By infusing the dough with aromatic spices like cumin seeds or ajwain, you can elevate the flavor of chapatis prepared using this technique.
3. Question: Is it possible to achieve a restaurant-quality texture with this alternative chapati-making approach?
Answer: Yes, using a hot griddle and pressing the chapatis gently while cooking can help you achieve a restaurant-quality, soft, and puffy texture with this technique.
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