Quote:
Originally Posted by TLK
Behenjee, you are right on the money... next dish, mushed biryani and broken shami kabaab .. It's goin down ur stomach anyways, so why bother  |
ok, well I'm trying to not put down Blindhope's effort into makin a haath ki roti.
There's many ppl out there who stick with the ready-made option! so yeah, (blindhope) you go girl!!
Quote:
Originally Posted by Enya
Bhenjee, as far as your chapatis are concerned then i think if you don't preheat the pan properly then the roti takes too long to get brown and if it's given a lot of heat then it becomes hard like rock. As well, don't make the roti too thin, that can be a one of the reason for the rotis to go hard. Try that and report back
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ohhh. Well then Id rather gladly blame my nonstick skillet. I should just invest in a traditional tava. Hey if I go to a desi store and get one, what am I looking for?? I've never made roti on one of those upsidedown type tavas.. so should I get that, or just the regular flat one used in makin parathas?? Also, what should it be made of.. like nonstick, or castiron.. or..? dont know
Quote:
Originally Posted by lil_ash
omg and I thought I was the only one wit roti making problems. the roti is never gool! sometimes wen nnoone is looking I place a round pan on top of da roti and cut off da extra ..or else they look like african map.  But a gud tip for rotis dat go hard is put butter on em after u make em while they r still warm lol dats wat I do also for ppl whose roti stick to the hand-- knead ur atta a lot and make sure its not loose.  now a gud tip on round rotis wud help. |
hmm butter. Will try that too. But i'd rather not,cuz then it's just more fat into the food. I wanna make perfect rotis like everyone else does..
Another friend of mine suggested using a halfnhalf mix of whole weat flour and regular aata.. Anyone's tried that? She thinks it helps in rolling the dough, since the whole wheat by itself is hard to roll and the regular aata is too sticky....