Shree, They way i cook chapathi's is making sure the tawa is really hot... 1. When rolling chapathi's make sure that you don’t roll it on both sides. Roll it on one side alone. 2. Place the chapathi on Tawa and leave it on one side till it forms small bubbles 3. Then toss the chapathi, leave it on the other side till it gets cooked well 3. Cook on the first side till puffs up... Don’t have to add oil will cooking, add little oil when you knead the dough. And leaving the dough for a while makes difference. Keep it in hot pack the chapathi's will definitely be soft... :thumbsup
Also, make the dough as as soft as possible. You might initially find difficult to roll chapatis due to the softness of the dough but you will eventually get used to it.
Hi shree, For the first method of cooking completely in tava, we need to use more oil otherwise will become hard. We also need to use some oil for kneading the dough. For the phulka, I don't use even a single drop of oil while kneading the dough 'cos I use the food processor. Even during making no oil to be used as we show it on open flame .. but it does become chewy/brittle if not eaten right away. But we can keep it soft, just after removing, spread half a spoon of ghee [oil won't taste good] & keep another phulka on top , so that for 2 phulkas you use just the little amt. of ghee. This method is what I follow , as I feel it is softer than the first method. And oil consumption is minimal. Just wrap 3 or 4 in a foil & keep some subji in another container & lunchbox is ready ! This way even leftover phulkas are petal-soft the next morning too -- ready to be dunked in warm milk/sugar .. yummy :thumbsup Hope this helps. Bye Divya.
Thanks all... I hesitate to make chapati cos they dont come softer... Thanks for the tips... Me too ll try to follow it...
hi dhaanika and divya, thanx for the reply. when i semi cook in tawa and cook the rest in direct flame i feel the chappathi's become dry quickly in the plate itself while having them. since it is shown directly on the flame but my friend says cooking it fully in the tawa only makes it more dry so just wanted to confirm with someone else. also i use 4 tspn of oil while kneading the dough i don't apply anything while making or after the chappathi is done.
Wow... excellent tips everyone! I will surely try these out, since mine also come out hard. Also, how do you ladies keep your stove clean to make the phulkas? Mine is always dirty... i don't clean right away after cooking since it is hot..and then the stains become hard and bad. So I have aluminum foil on it, but still it gets too dirty and I am too lazy to keep changing foil..
thanks ladies all of ur tips really good,even im facing the same proble,to day im going to try hamsa's style,will check n give reply very soon thanks in advance
dear first put water, light hot milk, salt and add atta. slowly you can add water and blend the atta. if it is 90% then add oil and it will turned very soft. you can keep it 1/2 hr then do the chapati. if required while baking you can add oil. hope the tip is useful. rgs bcgowri
