rotiyan / chapatiyan

BlindHope · Jun 15th, 2009, 09:45 PM

today i decided to try making gool rotiyan..... it wasnt really hard only if i had plain flour instead of whole wheat.....

DONT ever try making rotiyan for the first time with whole wheat flour..... trust me u'll end up hating urself for evening thinking of makin rotiyan

this weekend i am gona make bal walay parataayy

insallah !

EDIT: Bal walay paratay aka chorii walay paratay ..... now dont ask me wat chooriii walay paratay are

bhenjee · Jun 15th, 2009, 09:55 PM

^ what are bal waley parathey??
also, I think your rotis look pretty decent.

My issues with making a nice roti are : 1- The dough keeps on sticking to my rolling pin/ chopping board. If I add more flour to it, then the rotis become too dry...
2- My rotis are ok to be consumed within the say next 20 mins. Any more time and they become as hard as rocks... WHYYYYYYYYYYY
why can't they stay soft and chewy... What am I doing wrong? Also, I make them in this huge nonstick skillet I have.. don't really have a roti tava.. does that matter??

Roti experts, PLEASE HELP

Kinzz · Jun 15th, 2009, 09:57 PM

what are bal wale parathe??

BlindHope · Jun 15th, 2009, 10:05 PM

Bal walay paratay aka chorii walay paratay ..... now dont ask me wat chooriii walay paratay are

if u dont know .... jst wait for the weekend

BlindHope · Jun 15th, 2009, 10:10 PM

Quote:

Originally Posted by bhenjee

^ what are bal waley parathey??
also, I think your rotis look pretty decent.

My issues with making a nice roti are : 1- The dough keeps on sticking to my rolling pin/ chopping board. If I add more flour to it, then the rotis become too dry...
2- My rotis are ok to be consumed within the say next 20 mins. Any more time and they become as hard as rocks... WHYYYYYYYYYYY
why can't they stay soft and chewy... What am I doing wrong? Also, I make them in this huge nonstick skillet I have.. don't really have a roti tava.. does that matter??

Roti experts, PLEASE HELP

hey thankss

u dont wana see the other side of ma roti

these are the best one i picked out of the stack i made

well i think u dont need to put lots of dry flour while making rotii....

while making pairaah u should use lil bit so it doesnt stick to ur hand.... and while u r using rolling pin.... keep on moving ur roti too so it doesnt stick to the bottom..... if u dont move for too long .... it most likely gona stick to ur cutting board.... sprinkle lil bit of flour while turning ur roti on ur cutting board....

what i do is use lil bit of oil to so it doesnt stick to the pan ....

if ur roti doesnt stay soft .... u should use oil while making pairah...

the more u gona make it the more perfection u gona get..... so jst make roti everyday and one day u'lll b so proud of urself like me
and will post ur rotiyan on GS ... jst like me

Kinzz · Jun 15th, 2009, 10:19 PM

what are chori wale parathey ?

bata do na cant wait till weekend

BlindHope · Jun 15th, 2009, 10:31 PM

u dont know chorii walay paratayy....

where have u been living all ur life ??? under a rock ?

i dont know how to explain but choriii walay paratay are so guddddddddd wid achaar yummmyyyy

TLK · Jun 15th, 2009, 10:42 PM

Quote:

Originally Posted by BlindHope

today i decided to try making gool rotiyan..... it wasnt really hard only if i had plain flour instead of whole wheat.....

DONT ever try making rotiyan for the first time with whole wheat flour..... trust me u'll end up hating urself for evening thinking of makin rotiyan

this weekend i am gona make bal walay parataayy

insallah !

EDIT: Bal walay paratay aka chorii walay paratay ..... now dont ask me wat chooriii walay paratay are

hexagon is the new circle

bhenjee · Jun 15th, 2009, 10:47 PM

ok, will follow up on your suggestions blindhope. and ummm :$ no don't know choori/ball waley parathey. Do you mean to say the parath (layers) wale parathey??? yeah hurry, we're all waiting to know

bhenjee · Jun 15th, 2009, 10:49 PM

Quote:

Originally Posted by TLK

hexagon is the new circle

TLK man.. what does it matter if it's the new circle or an old square?? It's goin down ur stomach anyways. What REALLY matters is that the texture's perfect, it's nice and warm and chewy and smells like freshly made roti. Sigh..

TLK · Jun 15th, 2009, 10:51 PM

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

Enya · Jun 15th, 2009, 11:34 PM

That's not too bad for the first time with Whole Wheat, i know it's very difficult to knead and to roll the dough with Whole Wheat . It comes with patience and practice. I could've learned half the geography/Maths while i was working on the circular shape

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

FairyTale · Jun 15th, 2009, 11:42 PM

lol BH at last you can do something better than me ..

My rotiyaan are so pathetic in shape and all other aspects that no one is gonna eat them unless he was badly in love with me and could nt hurt me by leaving the dinner table

Anyway bal wallay parathay or Layers walay? Chori ke parathay.. i know what they are . Its the paratha you chori from your sis or bro's plate when they leave it unattented for a second

the paratha itself will be called as Chori ka paratha and you ll be a Chorni......... right BH

lil_ash · Jun 16th, 2009, 01:30 AM

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.

bhenjee · Jun 17th, 2009, 01:16 PM

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

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....

maroush · Jun 17th, 2009, 01:30 PM

Whole wheat is harder to work with than plain?!?!?!?!!?!

Why did no one tell me this before!!?!?!?!?

Now i know why my rotis always turn out a bit.....lop sided...

Nice try BH...looks good

TLK · Jun 17th, 2009, 01:33 PM

after you finish rolling the dough into flat form .. just cut a perfect circle out of it, using the lid of a pateeli .. that is what a guy would do for sure

maroush · Jun 17th, 2009, 01:43 PM

^ that's cheating

i want to do it the proper way.....it's embarassing that hubby can do it and i can't... maybe i'm not cut out for cooking.....

Anyone else want to post their roti pics..??

kali billi · Jun 17th, 2009, 01:44 PM

i suck at makign desi food but made a perfect roti first tiem with whole wheat

y cant u BH?

and whoe lwheat is mch easier to work with than plain flour it stick way more and doenst stretch easily. this is wat i've noticed dont kwn about u guys

TLK · Jun 17th, 2009, 01:52 PM

Quote:

Originally Posted by maroush

^ that's cheating

there is no such thing as cheating, when it come to perfection in culinary art..

instead of ghonto the haleem, you can use the food processor, add food color to your tandoori mix to give chicken that red tandoori look, serve expensive drinks in concave bottom glasses so too little looks good enough.