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The mystery of making a perfect roti/chapati
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<blockquote data-quote="mk76" data-source="post: 2489389" data-attributes="member: 22554"><p>To Summarize</p><p></p><p></p><p></p><p><strong>Process</strong></p><ul> <li data-xf-list-type="ul">Use heavier cast iron tawa</li> <li data-xf-list-type="ul">Flame the Tawa on full gas for 2 mins and then keep the flame low as pans wont cool down so easily.</li> <li data-xf-list-type="ul">Make sure tawa is sufficiently hot but not super hot. sprinkle tiny bit of flour on hot tawa and check how quickly it turns brown. within 3~5 seconds is a good indicator.</li> <li data-xf-list-type="ul">Place rolled chapati on tawa and cook only one side up to 80~90% done. don't move the chapati. it'll start to unstick on its own.</li> <li data-xf-list-type="ul">Turn it over. chapati will start to puff up in a short time and then it's up to you how much you want to play with it. turn over if required.</li> <li data-xf-list-type="ul">Ensure you cook the chapatis at the center only from both sides each side for not more than a minute.</li> </ul><p></p><p><strong>Environmental Factors </strong></p><ul> <li data-xf-list-type="ul">Thicker the pan better it is, helps is distributing the heat evenly.</li> <li data-xf-list-type="ul">Do not flip the chapatis too often, 2 is the ideal no of time.</li> <li data-xf-list-type="ul">Quality will also depends on how firm is the dough.</li> </ul><p></p><p><strong><em>Disclaimer</em></strong></p><ul> <li data-xf-list-type="ul"><em>Do not try to match the speed and accuracy of the process and end product with that of ladies in the house. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite11" alt=":rolleyes:" title="Roll Eyes :rolleyes:" loading="lazy" data-shortname=":rolleyes:" /></em></li> <li data-xf-list-type="ul"><em>Your hunger may act as a roadblock</em></li> </ul></blockquote><p></p>
[QUOTE="mk76, post: 2489389, member: 22554"] To Summarize [B]Process[/B] [LIST] [*]Use heavier cast iron tawa [*]Flame the Tawa on full gas for 2 mins and then keep the flame low as pans wont cool down so easily. [*]Make sure tawa is sufficiently hot but not super hot. sprinkle tiny bit of flour on hot tawa and check how quickly it turns brown. within 3~5 seconds is a good indicator. [*]Place rolled chapati on tawa and cook only one side up to 80~90% done. don't move the chapati. it'll start to unstick on its own. [*]Turn it over. chapati will start to puff up in a short time and then it's up to you how much you want to play with it. turn over if required. [*]Ensure you cook the chapatis at the center only from both sides each side for not more than a minute. [/LIST] [B]Environmental Factors [/B] [LIST] [*]Thicker the pan better it is, helps is distributing the heat evenly. [*]Do not flip the chapatis too often, 2 is the ideal no of time. [*]Quality will also depends on how firm is the dough. [/LIST] [B][I]Disclaimer[/I][/B] [LIST] [*][I]Do not try to match the speed and accuracy of the process and end product with that of ladies in the house. :rolleyes:[/I] [*][I]Your hunger may act as a roadblock[/I] [/LIST] [/QUOTE]
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The mystery of making a perfect roti/chapati
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