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.
- Old responses
- From: Raathi (@ h0030bd1c69fe.ne.client2.attbi.com)
on: Thu Mar 25 10:09:49 EST 2004
Inyour posting you said
To get layerred chappathis
"The art of folding the chappathis first(in to three folds in triangle shape)and then keading it".
plesse explain this.I tryed many methods but i still could not make a good one.
- From: jaya (@ ac886b96.ipt.aol.com)
on: Thu Mar 25 11:23:37 EST 2004
hi,here is a method for making softer chapati that will remain softer for atleast 2 days. Generally we will use this method when we carry chapati in journey as it will be softer for 2 days. The only thing you have to do is add mashed potato in wheat flour along with water and some oil leave the dough for 2 hours and then prepare chapati it will be very soft. Make sure mashed potato should be made with fully cooked potato and it should be mashed to as soft as dough.
- From: Tattoo (@ ac8e9179.ipt.aol.com)
on: Fri May 28 00:34:50
well, I don't know from chapati, but i have a favorite recipe for Mu Shu Pork that uses, what i guess, is similar to a chapati: 1.5 cups flour, pinch of salt and .75 cup of BOILING water. stir together in a bowl, until it all forms a soft ball. allow to cool, and then knead until smooth and elastic. allow to rest for 15 minutes, and then roll out into a 16 inch long cylinder. divide into 16 equal pieces, and roll out into 4 inch rounds. spray one side with vegetable spray, place oiled side together with another round, and then roll flat together until about 5 to 6 inches in diameter. in a non-stick pan, over medium heat, cook for one minute per side, until puffy; remove from heat, place another pair in the pan, and then seperate the already cooked rounds. I use either Durum Atta flour (robin hood/golden temple brand) or whole wheat flour (again, robin hood) or just plain all-purpose flour. they're soft, fluffy and VERY nice to eat, wrapped around meats, vegetables, or sauteed fruits. is THIS what you're all speaking of? please advise...
- From: Thab (@ ppp162-lk.zamnet.zm)
on: Wed Jun 2 12:27:00 EDT 2004
how to make chapatis
- From: Anila (@ dyntr1.lnk.telstra.net)
on: Thu Jun 3 21:20:44 EDT 2004
1. Mix Whole wheat flour + Water(warm if required) + salt(if required) by liberally sprinkling water and mixing simultaniously.
2. Once all the loose flour is gathered together, stop adding water.
3. Now add a tablespoon of any cooking oil, knead and smooth the dough into a pliable ball.
4. Take this dough and throw it forcefully on a clean hard surface till you feel the dough has evened out. (This will remove all air blocks in the dough and make it smooth; It is easier than kneading and it relaxes you by expelling some of your latent energy).
5. Leave it aside for half n hour, then roll out thin sheets with medium lime size balls.
6. Fry the sheets lightly on the pan, and either press it lighhtly with a cloth or show it directly on fire. Do not over fry chapaties, Do only till brown dots appear on both sides.
7. Grease lightly with Ghee and store in air tight container.
(Enjoy with any side dish/chutney/curry)
- From: Andal Balu (@ adsl-158-19-127.asm.bellsouth.net)
on: Tue Jun 8 00:05:43 EDT 2004
To make chapathis, I found the easiest way. Just get the fresh chapathi flour, add water (cold or room temperature), salt and mix it. Add water slowly and knead it well. Add couple of teaspoons of oil and coat the dough ball with oil. Set aside for couple of hours. You can make the chapathis with chapathi roller or the chapathimaker (not tortilla maker)(available at www.innoconcepts.com). I cook the chapathis in the chapathimaker without oil and it puffs up like the puri. Then remove it from the chapathimaker and take a stick of butter and rub lightly on the top.
- From: Raheela Ahmad (@ cache1-popl.server.ntli.net)
on: Mon Jun 14 15:14:54 EDT 2004
Please could someone give me a recipie on how to make chappathis with wheat free flour
- From: Deepshika (@ 63-231-162-160.mpls.qwest.net)
on: Sun Jun 20 18:47:12 EDT 2004
To make smooth and fluffy chapathis..mix flour with milk and water. The quantity of milk to be added should be morethan water like 75:25. knead it well and let it stay for 2 hrs before you make chapathis. After you make chapathis put them in a foil closing all the sides so that they remain soft and warm for a long time.
List all pages of this thread
Back to the Forum