18th October 2005, 11:51 PM
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 Tips on Chappathi Making
Chappathi Making: - I wish to make a mention that my daughter Ruby is better in making chappathis than me & she wrote this for me, on request ! Phulka - Mix wheatflour with warm water and knead into a fairly stiff but pliant dough.
- Let it rest for at least ½ hour
- Make into equal size balls by halving the dough till the end (or cut with knife into similar sized pieces ).
- Flatten each ball and with the help of maida roll into circles
- The trick in rolling is not to apply pressure but to let the chappathi rotate as you roll it so that it gets uniformly thin.
- Heat a tava reasonably and place the rolled chappathi on it. Circulate it with you hands or a cloth.
- When light brown spots appear turn it over and repeat.
- Then put it over a phulka ring and show it over the heat directly, when it will bloat like a puri. If it does uniformly, then remove without turning over.
- phulka maker.jpg
- Place it over a paper towel and apply ghee lightly over it if preferred.
Parotta/Parantha - Mix wheat flour and maida in the ratio 3:1. The balls must be much larger than for phulkas.Knead into a fairly pliant dough with warm water/milk, little sugar, ghee and salt if preferred.
- Let it rest for at least ½ hour.
- Make into equal size balls by halving the dough till the end(or cut with knife into similar sized pieces).
- Flatten each ball and roll into small rounds.
- Drizzle little oil and maida over it and fold into a circle, square or triangle.
- Now roll into fairly thick chappathis .
- Heat a tava, place the chappathi on the tava and cook till light brown spots appear.
- Turn it over with a spatula and let brown spots appear on the second side too.
- Then drizzle ghee or oil as preferred, turn over once again and place on paper towels in a hot case or serve hot.
Stuffed parotta - After 4 above, place the filling and fold as preferred and roll into chappathis .
- Cook as above.
Malabar paratha - Mix maida with warm water and oil/ghee into a pliant dough.
- Rest for a while.
- Roll into rounds.
- Take each round & roll into a pipe.
- Take one end and coil it into a round.
- Flatten it with your hand.
- Roll gently into circles so that the layers are not pressed too much.
- Heat a tava, place the chappathi on the tava and cook till light brown spots appear.
- Turn it over with a spatula and let brown spots appear on the second side too.
- Then drizzle ghee or oil as preferred, turn over once again and place on paper towels in a hot case or serve hot.
Last edited by Chitvish; 1st March 2009 at 05:28 AM.
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