Cooking Funda: how to make delicious chapati

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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33. Making of Chapattis (30th Serv)
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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.