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1st July 2008, 07:30 AM
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Chappathi-dough kneading – with dough kneader attachment
For phulkas ¶thas, the key to success lies in kneading the dough very soft. The two spiral shaped blades in the hand-mixer can be effectively used for this. Take 1 cup atta (need not be sieved). Add a pinch of salt & 2 tsp oil. (1st picture) Doughkneading1.jpg Knead to fine breadcrumb consistency first with the dough kneader blades. (2nd picture) doughkneading2.jpg Now keep lukewarm water ready. Usually half the volume of water is needed - but do not add the entire water in one stroke. Add 3/4 of the water, then depending on how much is absorbed by the flour, add the rest, 1 tsp at a time. Too much water will give a sticky dough. Gradually add the water, kneading with the blades, till the entire mass gathers into a ball. (3rd picture) doughkneading3.jpg Stop adding water, but run the kneader for a minute more. Gather the dough in oiled hands, smear thoroughly with a tsp oil, wrap in aluminium foil & keep in an airtight Tupperware box. (4th picture) doughkneading4.jpg This can be kept in the fridge for3,4 days. 1 cup atta makes 6 phulkas or parathas. When rolling, do not apply pressure, but, just move both hands holding the ends of the rolling pin lightly, to and fro. The chappathi will get spread uniformly, on its own Cm3.JPG
Last edited by Chitvish; 27th January 2009 at 12:16 AM.
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1st July 2008, 07:37 AM
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| | Chappathi-dough kneading - Using atta kneader in a grinder
Follow the same procedure as above.
You can knead 3-4 cups of flour at at time & preserve as given above in the fridge. atta kneader1-s.JPG atta kneader2-s.JPG
The same is possible with a food processor also. Cm2.JPG Cm3.JPG Cm4.JPG
Last edited by Chitvish; 25th August 2008 at 10:56 PM.
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14th August 2008, 07:16 AM
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| | Round Paratha
Last edited by Chitvish; 25th August 2008 at 10:27 AM.
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14th August 2008, 07:20 AM
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| | Spiral Paratha
In this, the radius cut is made & the folding is overlapped, stepping up gradually.
As you roll, you step up to get a longer spiral roll. spiral paratha1-s.JPG spiral paratha2-s.JPG spiral paratha3-s.JPG round paratha4-s.JPG
Then follow as for round paratha or layered paratha. round paratha5-s.JPG
Last edited by Chitvish; 25th August 2008 at 10:34 AM.
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14th August 2008, 07:23 AM
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| | Triangular Paratha
Last edited by Chitvish; 25th August 2008 at 10:38 AM.
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20th August 2008, 05:40 AM
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| | Envelope Paratha - 1
Mix equal volumes of wheat flour and maida so that the rolling can be done very thin. Otherwise, if thick, the cooking may not be perfect. Knead the dough by the usual method & rest for 30 mts. I mix little maida with water to make a paste and apply alround the rolled chappathi just to make sure, the filling will not come out halfway. envelope1-s.JPG Follow the photos. envelope2-s.JPG envelope3-s.JPG envelope 4-s.JPG When putting on the tava, the open edges should come on the bottom first. Oil must be definitely used. The next 2 photos will follow in the next post. I will post recipes for envelope parathas.
Last edited by Chitvish; 25th August 2008 at 10:48 AM.
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20th August 2008, 05:47 AM
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| | Envelope Paratha - 2
Last edited by Chitvish; 25th August 2008 at 10:50 AM.
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20th August 2008, 05:50 AM
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| | Mat Paratha:
Spread the dough to a 6-7” circle. Spread oil all over. Sprinkle finely chopped coriander leaves (not wet) _ green chillies minced Or Apply any chutney all over.mat 001-s.JPG Roll from one end till you reach the other end.mat 002-s.JPG Coil & make a circlemat 003-s.JPG round paratha5-s.JPG mat 004-s.JPG Now roll gently to 5” diameter & shallow fry parathas.
Last edited by Chitvish; 25th August 2008 at 11:05 AM.
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20th August 2008, 06:00 AM
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| | Layer Paratha
Spread a ball of dough to a 6 “ circle. layer-0.JPG Apply oil & fold to the front and back as shown in the photos. layer-1.JPG Holding both ends with both hands, slightly stretch carefully to elongate. layer-3.JPG Coil & make a circle.round paratha5-s.JPG Roll gently to a circle. layer-4.JPG
Last edited by Chitvish; 25th August 2008 at 11:10 AM.
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