Cooking Funda: Making of Chapatti

Showing posts with label Making of Chapatti. Show all posts

Saturday, October 9, 2010

Making of Chapatti : Another Technique - 3

Dear Ladies of the House,

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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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
35. Chapatti : A Map Of Australia - 2

Chapati: 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 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.

Friday, September 10, 2010

Notes To Remember While Making Chapattis - 1

Dear housewives,

I know all you have read out previous article while making of chapattis which gives you more important information about making chapattis. Now you must keep in mind all the following information before going to make more delicious chapatis.

The process of making chapatti is best done 1-2 hours in advance, both because you don't want the hassle of kneading dough as you are getting the meal on the table, and because the kneaded dough improves further if it is allowed to 'rest' for a bit. If you are really sold on the whole chapatti bit, you can even make double quantities, and keep half in the fridge for the next day. But remember that the surface of resting dough has to be protected from drying out, so you must either cover it with a clean damp cloth, or keep it in a food-grade plastic bag or other airtight container.

When the time comes to make the chapattis, put the Tava on medium heat. Put a couple of tablespoons of dry atta on a small plate beside your work surface. Give the rested dough a couple of kneading, then divide it into 10-12 portions, each about the size of a large lime. Take each portion and roll it into a ball between your palms, then squeeze it between the heels of your hands to flatten it a bit. In summer, cover the flattened balls with a clean barely damp cloth so that the surfaces do not dry out.

Sprinkle some dry atta on your chapatti board or clean smooth working surface. Take on flattened ball and dip it in dry atta to coat it on both sides. Put it on the atta-sprinkled surface, and press it down again with the heel of your hand to flatten it further.

Top 3 Questions and Answers on Special Tips to make delicious "Notes To Remember While Making Chapattis"

1. Question: What is the key to making soft and delicious chapattis?

Answer: The key to making soft and delicious chapattis is to knead the dough with warm water until it's smooth and elastic.

2. Question: How can I prevent my chapattis from turning dry and hard

Answer: To prevent chapattis from turning dry and hard, make sure to cover them with a clean cloth as soon as they come off the griddle and store them in an airtight container.

3. Question: What is the secret to achieving perfectly round chapattis?

Answer: The secret to achieving perfectly round chapattis is to practice your rolling technique and use even pressure while rolling out the dough to create uniform circles.

Thursday, September 9, 2010

Making of Chapattis (30th Serv)

Chapatti is a favorite bread throughout India. The ingredients for this chapatti recipe are simple: flour, water, salt and oil, but it takes practice to make them just right.

Some people like to smear each chapatti with a thin layer of ghee, immediately after it comes off the fire. Though it tastes lovely with ghee, I prefer not to use any. In the days of my childhood, it was considered mean or bad-mannered to serve ghee-less chapattis to guests, but then people were neither fat/overfed, nor prone to heart problems early in life!

Have a look on below method that I have done in my kitchen.

Ingredients: (for 10-12 Chapattis)

Atta - 2 cups
Water - 1 cup
Salt - 1/2 table spoon

Method to make Chapattis:

To prepare the dough (A flour mixture stiff enough to knead or roll), you need a thali or a large platter with a raised rim. Sieve the atta with the salt into this.

Start adding the water, say 1/4 cup at a time, mixing it in with your fingers till it is absorbed and the atta starts to cohere into a stiffish dough (A flour mixture stiff enough to knead or roll).

As the dough starts to form and only a little of the atta remains dry, add the water with circumspection. The idea is to use only as much as is needed to form the dough, which should not be wet and sticky, but also not so stiff as to make it difficult to work with.

Once you have a nice firm ball of dough, the trick of making soft chapattis is to knead it well. It is quite hard work, but satisfying, once you get the knack. Punch the ball of dough with the heel of your hand, and as it flattens out of all over it with your knuckles.

When it gets thin, pull the far edge of the dough towards you with your fingers, and fold it over. Punch, knuckle and pull; punch, knuckle and pull, turning the platter with your other hand as you do so. And that is it. Keep at it for about 5 minutes, till the dough loses its stickiness, and you have the makings of lovely soft supple chapattis and serve it to your beloved hubby and kids.

Top 3 Questions and Answers on "Making of Chapattis"

1. Question: What is the key ingredient for making perfect chapattis?

Answer: The key ingredient for making perfect chapatti is whole wheat flour, also known as atta.

2. Question: How can you ensure that chapattis turn out soft and fluffy?

Answer: To ensure soft and fluffy chapattis, knead the dough with warm water, rest it for at least 30 minutes, and roll them evenly before cooking on a hot griddle or Tava.

3. Question: What is the traditional method of cooking chapatti, and why is it preferred?

Answer: The traditional method of cooking chapatti is on an open flame, as it allows them to puff up and develop a smoky flavor, making them more flavorful and enjoyable.