I have to make Chappatti's now but i can't be bothered.

RupayHalwa · Jan 9th, 2009, 01:30 PM

I wish i didn't make so much dough yesterday cos it means i have to cook them again today. I can't be bothered.

How often do u fellows make chappatti / roti / parathas from fresh? I think i do about 1 or 2 times a month.

Niksik · Jan 9th, 2009, 01:31 PM

I just make the dough and refrigerate it. It lasts a whole week and stays pretty fresh.

Milly · Jan 9th, 2009, 01:34 PM

We make roti daily. Usually make fresh atta every two days as only 4 rotiyaan to make. Atta usually lasts pretty well in the fridge.

Spock · Jan 9th, 2009, 01:39 PM

girls who can make nice 'round' chappatiz are talented.

Niksik · Jan 9th, 2009, 01:41 PM

Spockie, it's real easy to make round chappatis if you start off with a nice round peRa.

Milly · Jan 9th, 2009, 01:45 PM

Quote:

Originally Posted by Spock

girls who can make nice 'round' chappatiz are talented.

The trick to a round roti is to ensure that the roti moves around in a circular motion as you are rolling it.

And of course...practice!

Milly · Jan 9th, 2009, 01:46 PM

Quote:

Originally Posted by Niksik

Spockie, it's real easy to make round chappatis if you start off with a nice round peRa.

Oh man, I am OCD about the roundness of my peRay! They must be perfect otherwise I cant make roti. Also about the stiffness of the atta.

same · Jan 9th, 2009, 01:51 PM

okey! i feel like making roti today ...as its been ages

rainyday · Jan 9th, 2009, 02:03 PM

i can make okay roti if the dough is made from white flour, but i have a huge problem when the dough is made from brown flour. I can never get it round enough or the roti becomes too fat or thin (they generally are not fit for consumption

my poor dad still eats them). Any tips on how to make a good roti would be appreciated

aminas · Jan 9th, 2009, 02:08 PM

My roti is always round (make in once or twice in a year) but after sometime no one can eat them because they become really hard, Dont knw why bummer:

rainyday · Jan 9th, 2009, 02:13 PM

^ same happens to me

Niksik · Jan 9th, 2009, 02:24 PM

Your atta needs to be of the right bounce...after you knead it, press with tips of your fingers. It should be firm yet bounce back. This comes with practice. Don't cook on very high heat, it will make black spots, which we all dislike.

Lois Lane · Jan 9th, 2009, 02:28 PM

use small icecream scoop to make the pera and then u get round rotti

Enya · Jan 9th, 2009, 02:28 PM

if your rotis are too hard then may be you're making them too thin or resting them on tawa(hotplate) for too long. Make sure tawa is warm well before you throw a roti on it. Try, it might help.

Enya · Jan 9th, 2009, 02:33 PM

I make only one side of the roti on tawa and the other side in the oven and it turns out like a tandoori roti. YUM! YUM! The good thing is you can also store them in fridge if you make only one side of it and when needed just chuk em in the oven and enjoy!

rainyday · Jan 9th, 2009, 02:43 PM

thanks for the tips i will try them

Spock · Jan 9th, 2009, 02:57 PM

niksik, but they still end up like the map of india, gave up long time ago

Niksik · Jan 9th, 2009, 02:58 PM

OK, when you come over, we'll have a quick lesson on roti making...remember the guppy meet we are planning to have, like all of your others

shining_star · Jan 10th, 2009, 02:50 AM

I make rotis once a week,and they turn out to be good and round,but the only problem is that,most of the times,they would burn,dont know why.if i keep the flame low,rotis would be hard,if i keep it medium it would burn

Straight_up · Jan 10th, 2009, 02:59 AM

I make paratha couple times a week - still in the process of learning but Niksik gave some awesome tips!