How to make Chapati
Chapati in marathi Yield: 5 to 6 medium rotis Time: 10 to 15 minutes I ngredients: Dough made of 1 cup Chapati atta (Divided into 5 to 6 eq...
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Chapati in marathi
Yield: 5 to 6 medium rotis
Time: 10 to 15 minutes
Ingredients:
Dough made of 1 cup Chapati atta (Divided into 5 to 6 equal portions)
Little oil or ghee
1/2 cup dry chapati atta
Method:
1) Heat tawa over medium high flame.
2) Take 1 dough portion. Make it smooth and round. Make it little flat by pressing between the palms. Dust it with dry flour and roll into evenly thin round Chapati.
3) Place the rolled Chapati on heated tawa. Flip to another side immediately after 5 to 6 seconds. Roast this side till brown spots appear. Press gently with clean cotton cloth to roast the chapati evenly.
4) Flip to the other side and roast this side nicely.
Remove from the tawa. Apply very little oil or ghee. Serve hot or put in the insulated chapati container.
Tips:
1) If you are staying in cold region and you want to carry chapatis in your office for lunch. Then better use oil instead of ghee to smear on chapati. Due to the cold ghee thickens on chapati and it won't taste good.
2) Roll chapati and roast one at a time. If you roll all the chapatis and then roast them one by one, it will make the chapatis very hard. If you practice you will learn to roll and roast the chapati simultaneously.
3) If you want to keep the chapatis ready for any function or get-together and to keep them soft as they are cooked, place them in a towel-lined chapati and fold over the sides of the towel.
4) You may vary the thickness of the chapati to your preference. The only thing is, it should be rolled evenly. So that, it will get cooked properly.
5) Tawa should heated over medium high heat. Very hot tawa will burn the chapatis. Also, do not cook chapatis over low heat as chapatis will remain undercooked.
6) Use tawa without vertical outer edge. However, you can use shallow pan. Tawa should be large enough to fit the whole chapati in.
Yield: 5 to 6 medium rotis
Time: 10 to 15 minutes
Ingredients:
Dough made of 1 cup Chapati atta (Divided into 5 to 6 equal portions)
Little oil or ghee
1/2 cup dry chapati atta
Method:
1) Heat tawa over medium high flame.
2) Take 1 dough portion. Make it smooth and round. Make it little flat by pressing between the palms. Dust it with dry flour and roll into evenly thin round Chapati.
3) Place the rolled Chapati on heated tawa. Flip to another side immediately after 5 to 6 seconds. Roast this side till brown spots appear. Press gently with clean cotton cloth to roast the chapati evenly.
4) Flip to the other side and roast this side nicely.
Remove from the tawa. Apply very little oil or ghee. Serve hot or put in the insulated chapati container.
Tips:
1) If you are staying in cold region and you want to carry chapatis in your office for lunch. Then better use oil instead of ghee to smear on chapati. Due to the cold ghee thickens on chapati and it won't taste good.
2) Roll chapati and roast one at a time. If you roll all the chapatis and then roast them one by one, it will make the chapatis very hard. If you practice you will learn to roll and roast the chapati simultaneously.
3) If you want to keep the chapatis ready for any function or get-together and to keep them soft as they are cooked, place them in a towel-lined chapati and fold over the sides of the towel.
4) You may vary the thickness of the chapati to your preference. The only thing is, it should be rolled evenly. So that, it will get cooked properly.
5) Tawa should heated over medium high heat. Very hot tawa will burn the chapatis. Also, do not cook chapatis over low heat as chapatis will remain undercooked.
6) Use tawa without vertical outer edge. However, you can use shallow pan. Tawa should be large enough to fit the whole chapati in.
