Do not use too much of loose flour while rolling the rotis. It will make rotis hard. Also, do not heat too much, it'll harden them after some time.
For rotis combination you can try this simple gravy recipe... name : tomato gravy pour oil in to a pan...put some jeera according to your taste. ( this helps a lot to digest as it is a masala gravy ) then add some chopped onions and sprinkle some salt.. then add chopped tomatoes and close the lid till tomatoes become mushy... add chilli powder, garam masala and cumin powder...after some time add a spoon of sour cream..this helps the gravy to get rich flavor..garnish with coriander leaves,... enjoy
Hi, To make soft rotis, first of all bind the dough as soft as you are comfortable to roll the rotis and bind it atleast before 20 minutes to make soft rotis. The another thing is roasting. Roast the first side on high flame and second side on low flame then place it on direct flame (high flame) to puff the phulka roti.
Re: Revathi's version of Mutter-Paneer hi rathi I tried your matar paneer recipe and it came out so tasty and super hit in todays lunch
Hi, To make soft and nice roti follow these steps Tips and Tricks ◾Why kneading is important– In this phulka recipe to make really soft phulka, the trick lies in the kneading. The more you knead, the smoother the dough becomes and the smoother the dough is, the softer the phulka. ◾Why resting time is important– After kneading resting period is very important. Resting the dough not only let’s gluten linking begin, but also allows enzymes to “transform” starches into sugars. The longer you let enzymes make sugars, the tastier the dough will be. But if you rest too long a dough, the gluten will finally get broken. The dough will look more like a puree than a kneaded dough. ◾Why sometime phulka become hard and chewy – May be you have overcooked the roti (either the burner is too high or you left it on the griddle for too long). Second it can be that roti is coated in too much dry flour before putting on the griddle. To avoid sticking you may coat dough in flour again and again. That over coating creates hardness when you cook it. Third don’t try to make phulka very thin. If you make roti too thin then there are more chances of overcooking. View full recipe with video at- Roti recipe, Phulka recipe | How to make Roti or Phulka - Rachna's Kitchen
