How to make soft chapathis?

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How to make soft chapathis? How to make soft chapathis?

Topic started by Sarah (@ phantom.pr.sun.com) on Tue Oct 23 02:21:02 .
All times in EST +10:30 for IST.

I need a recipe for soft chapathis.Just adding water and oil can't make it as soft as we see in some hotels,theres surely some other way to make it soft and retain it for long hours like that.

any suggestions?

Responses:

Old responses
From: kavya (@ 203.106.171.219) on: Tue Nov 20 10:02:47

hi hemant how about a recipe for paal gova?
From: RajiM (@ px2ar.ed.shawcable.net) on: Tue Nov 20 15:03:42

Hi Guys

I have a recipe for softer chappathis.Make the flour with 2spoons of ghee and milk(not water).
For even pressing of chappathis you can use
roti presser available in indian stores.
From: Kavi. (@ ac9f8b1e.ipt.aol.com) on: Wed Nov 21 20:07:03

hi sarah
I make chapathi like the one raj said. But i add a piece of butter instead of ghee and keep that for 3 hrs and then roll that n make chapathi. It is easy and really good.You won't belive when you bite the chapathi.

KavithaSenthil
From: sarah (@ phantom.pr.sun.com) on: Wed Nov 21 21:15:00

hi Kavitha

Should you melt the butter and add it while preparing the dough.Just a doubt...

Thanks
Sarah
From: Kavi (@ ac96c9fb.ipt.aol.com) on: Thu Nov 22 13:14:04

sarah
You can melt the butter little bit.but not too much. If you are making chapathi for 2 ppl,then add 1/6 portion of butter(hope u r in usa and will get the rectangle piece of butter but if u r in india then add 2 teaspoon of room temperature butter with out melting it) and heat that in microwave for 20 mins for melting.

Tell me when you get nice outcome :)

KaviSen
From: Kavi (@ ac96c9fb.ipt.aol.com) on: Thu Nov 22 13:18:14

Kavitha gain
u can add 1/4 part butter if u want very soft chapathi(but too much of butter will put wt. right? but u can try like this once in a week)

Kavi.
From: Sarah (@ phantom.pr.sun.com) on: Fri Nov 23 01:42:17

ok Kavi

I shall try with the 1/6 butter ,that sounds ok with me.

Thanks
Sarah
From: ripna (@ ac87f42c.ipt.aol.com) on: Wed Dec 5 13:32:18

i read everyone's reviews. i'm a not doing cooking since a long time but my chapaatis are always soft and good. i'm from north india and our chapaati and roti are different in the way how they are baked. chapaati is heated on metal tava or griddle on one side and then baked on direct gas on one side. whereas roti is one we cook on tava on both sides but we don't use ghee or oil for roasting. we roast it on dry tava and later before serving or if we want to keep it for sometime, we apply butter or ghee and thats all. what is defined as roti is "parantha" according to us. and i always get very good results, my husband and everyone in my family loves it as they are soft and thinner. we should use whole wheat flour with normal water and should make it soft but not watery or sticky and should make dough atleast 20-25 minutes before we want to make chapaatis or rotis, no ghee or oil is reqd. just keep that in a covered container unless you want to store dough in fridge for long time. if u do, apply some ghee on top and keep it in fridge and take it out 30 minutes before making chapaatis. take care of the thin and even shape and proper heating.
From: ripna (@ ac87f42c.ipt.aol.com) on: Wed Dec 5 13:35:52

i read everyone's reviews. i'm a not doing cooking since a long time but my chapaatis are always soft and good. i'm from north india and our chapaati and roti are different in the way how they are baked. chapaati is heated on metal tava or griddle on one side and then baked on direct gas on one side. whereas roti is one we cook on tava on both sides but we don't use ghee or oil for roasting. we roast it on dry tava and later before serving or if we want to keep it for sometime, we apply butter or ghee and thats all. what is defined as roti is "parantha" according to us. and i always get very good results, my husband and everyone in my family loves it as they are soft and thinner. we should use whole wheat flour with normal water and should make it soft but not watery or sticky and should make dough atleast 20-25 minutes before we want to make chapaatis or rotis, no ghee or oil is reqd. just keep that in a covered container unless you want to store dough in fridge for long time. if u do, apply some ghee on top and keep it in fridge and take it out 30 minutes before making chapaatis. take care of the thin and even shape and proper heating.
From: Sarah (@ phantom.pr.sun.com) on: Wed Dec 5 22:49:18

HI Ripna

Thanks a lot for ur tips on making chapathis(soft).I understand that the chapathis would be soft if we prepare with just whole wheat atta and water.Can you tell me the exact preparation(step by step) with exact measure of flour and water(should it be warm water)?

Thanks in advance
Sarah
From: raj (@ 216.215.164.70.nw.nuvox.net) on: Thu Dec 6 15:57:49

good tips Ripna
From: Ramki (@ ipgw2.nationalcity.com) on: Mon Dec 10 11:39:01

Which brand is best for Atta(in US)? I like golden temple. Are there better ones?
From: Kavi. (@ ac96d9b4.ipt.aol.com) on: Tue Dec 11 21:17:16

Yes i feel the same Ramki....Golden temple is the best.

But now i found some flour in american store...
that is " whole wheat" flour..it tastes so good.(but mavai salikka vendum)

If u tasted chapthis made from home made wheat flour in India then u may want to try this. I has all nutrients which is so good for health.
(In allpurpose flour and rest of the flours they usually remove few things..but it is not so in whole wheat flour)

Kavi.
From: Ramki (@ ipgw2.nationalcity.com) on: Wed Dec 12 08:14:30

Thanks Kavi. I havent tried the American one..salikkanumnna konjam kashtam:)
From: Raj (@ 208.10.65.130) on: Fri Dec 28 16:20:30

Ramki and Kavi,

Mavai salikkadheenga. Inga fibre rich dietnu namba thavida they are selling for a good price! and naamba thavida maatukku pottutu michata saapidoroam!! Appidiyae whole wheat flourla chappathi seidhu paarunga nalla irukkum, healthukkum nalladhu!
From: Sarah (@ phantom.pr.sun.com) on: Sun Dec 30 20:43:48

Yes..I only make with Whole wheat atta... It really comes out well and it tastes better too...

Sarah
From: mini (@ ac8a4277.ipt.aol.com) on: Fri Jan 18 20:49:58

I bought whole wheat flour, but it doesn't look like 'fine powder'. Is that OK to make chappathis?

mini
From: mini (@ ac881117.ipt.aol.com) on: Sat Jan 19 16:38:51

Anyway I tried to make chappathi with the whole wheat flour(i said above). It doesn't come out well. Rolling was difficult, color also different and when I roasted the chappathis ,it didn;t come like a ball. But it was tasty. Maybe I used the wrong flour??? But it was written 'whole wheat flour' on the package. Before I was using golden temple.
From: KavithaSenthil (@ ac8dba24.ipt.aol.com) on: Sun Jan 20 13:36:52

No....u are using the right flour...the color will be different and also the flour will contain too much wheat particles which is usually removed in all other weat flours but it contains all the nutrients but it is difficult to make good chapathis so u can remove little of those using salladai..thats y i mentioned abt that in my previous tread...take care...bye.

Kavi
From: mini (@ ppp-65-91-156-48.mclass.broadwing.net) on: Sun Jan 20 13:58:33

Thanks Kavi. First i didn't understand what you meant by "(but mavai salikka vendum) ".. Now I got it. I will try after "salikka". It is a tamil word right? I am a malayaleee

Anyway thank you for your time.
From: Preeti (@ ppp-223-103.usc.edu) on: Sun Jan 20 16:05:47

When I made phulkas/rotis with GOlden Temple atta, it turned out like pappads, all stiff and crispy.

I know that I kneaded the dough very well like Ripna suggested. Still the Phulkas turned out like pappads. Any ideas on how to alleviate this problem, anyone ?
From: Yummy (@ nr8-66-161-186-63.fuse.net) on: Tue Jan 29 10:24:13

hi,
For making soft chapathis,try this....
while making the dough add 3 or 4 spoons of oil and the salt and mix well,now add water and make a dough.
From: Bhargavi (@ 1cust226.tnt2.bloomington.il.da.uu.net) on: Thu Feb 7 10:37:32

FOR ALL THE USA PEOPLE HERE,THE ONLY ATTA THAT CAN GIVE VERY GOOD PULKAS & CHAPATHIS IS LAKSHMI BRAND ATTA..GOLDEN TEMPLE IS ALSO GOOD ,BUT IT ABSORBS A LOT OF WATER.SO SOMETIMES IT HARDENS .
ONE MORE TIP FOR MAKING SOFT CHAPPATHIS IS,MAKE THE ATTA WITH WARM WATER ALONG WITH 2TSP OF ANY COOKING OIL & 2TSP OF CURD OR BUTTERMILK.BUTTERMILK /CURD ACT AS A CATALYST IN BREAKING THE MOLECULES OF CHAPATHI MAKING IT SOFT & AIRY,THUS THEY R PUFFY & SOFT WHEN WE MAKE.
DO TRY & LEMME KNOW.
From: Archana (@ 54.7.171.66.subscriber.vzavenue.net) on: Wed Mar 20 20:58:27

Soft chappati's

I have been new to this group, had i known i would have mailed about this earlier. I have been experimenting with diff brands of wheat flour. As of now the bext i have found is Lakshmi brand. It comes in a 10 pound bag, but if u make chappati's regularly, its good.

Ok, now if u do not use that brand then its fine too. Let me tell u the trick.

using oil to knead the dough does not make the dough soft and nor does it make the chappati's soft.

Knead the flour with water, salt and oil [if required- i dont use oil].

IN THE US, u NEED to keep the dough aside [closed] after kneading it for atleast 1-2 hrs. This softens the dough a lot. So when u do this, the brand of the wheat flour does not matter.

I usually knead dough enough for 1-3 days.

Then when u are actually making the roti's, try and use as less flour as possible for [damping so that while rolling they dont stick to each other]. This will come with experience.

Then after making each roti, put it immediately in a container which has a muslin cloth in it and cover the container. And continue this way.

I hope this helps.

Let me know if u need more help and a more detailed explanation
From: sush (@ bnest01.dialog.com.au) on: Wed Mar 20 22:02:57

I feel the best solution for soft chappati is practice. i used to make terrible rotis once upon a time and have asked a million people for solutions. I even stopped making chappatis, for they were like rock. but after a while, my chappatis started becoming softer and mow they are just perfect.

I use warm water to knead the dough and in the end put a little oil and keep it for 1/2 hr.

keep making chappatis even if they are hard and one day you will be surprised!!

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