Saturday, 21 July 2018

How to make soft chapati???

Art of Cooking Tip # 9

How to prepare soft,fluffy and light Chapatis?

Chapati, the regular healthy staple food is prepared by everyone everyday.
But do your chapatis have many soft layers?
Whether your chapatis looks like poori - round - fluffy and light?
Whether your chapatis can be broken in just three fingers?
Whether your chapatis are soft like Obbattu - puran poli?
Whether your chapatis remain as soft and light even after 10-12 hours after cooking?
If your answer is in the negative to any of the above questions, then here is the solution.

  • Prepare the soft dough at least one hour before you roll them.
  • Knead the dough well at least for 5-10 minutes.
  • Finally smear a little groundnut oil and keep the dough well covered for an hour.
  • Now make small balls, dust some atta and roll them round.
  • Put and spread a few drops of oil, sprinkle a little atta on it as shown in the picture.
  • Fold it and again smear a little oil and sprinkle some more atta and fold
    into a triangle.
  • Do this for all the balls.
  • Now while rolling the chapati, it should be remembered that chapatis are to be lightly ROLLED and NOT PRESSED with the rolling pin. This is very important.
  • Remember while cooking chapati the fire should be always high.
  • Put the chapati on the tawa, just when the color changes, turn it.
  • Again within a minute or two reverse it.
  • Put a little oil, turn it and smear a little oil on the other side also.
  • It will turn round like a poori. 
  • Take it with your hands, holding the edge lightly press on the kitchen slab so that the layers get separated because of the oil and the atta inside. 
  • Repeat this for all the chapatis.
  • Put them in a wide vessel and lightly apply ghee.
  • Every time a chapati is cooked, the hot chapati should invariably go below and the ones cooked earlier should come on top. This should continue till all chapatis are cooked. 
  • Serve hot with sabji.
For more such recipes here you go .....