Comments on: Chapathi and Phulkas http://www.aayisrecipes.com/2006/07/30/chapathi-and-phulkas/ Konkan/Konkani food blog, Indian culinary treasures Fri, 20 Nov 2009 22:14:12 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Mahavir http://www.aayisrecipes.com/2006/07/30/chapathi-and-phulkas/comment-page-5/#comment-21600 Mahavir Fri, 13 Nov 2009 14:35:23 +0000 http://www.aayisrecipes.com/2006/07/30/chapathi-and-phulkas/#comment-21600 Nice recipes you have given. Thanks. Nice recipes you have given. Thanks.

]]> By: Priya http://www.aayisrecipes.com/2006/07/30/chapathi-and-phulkas/comment-page-5/#comment-21415 Priya Thu, 05 Nov 2009 11:02:12 +0000 http://www.aayisrecipes.com/2006/07/30/chapathi-and-phulkas/#comment-21415 Hi Shilpa Earlier I was using Pillsbury Atta but the chapathis would be always hard though I used oil /milk while kneading the dough. Now I use Ashirwad atta. The chapathis are not hard anymore & I don't use oil/milk. Thanks for the phulka recipe. Hi Shilpa
Earlier I was using Pillsbury Atta but the chapathis would be always hard though I used oil /milk while kneading the dough. Now I use Ashirwad atta. The chapathis are not hard anymore & I don’t use oil/milk. Thanks for the phulka recipe.

]]> By: preeti http://www.aayisrecipes.com/2006/07/30/chapathi-and-phulkas/comment-page-5/#comment-21243 preeti Fri, 30 Oct 2009 19:12:58 +0000 http://www.aayisrecipes.com/2006/07/30/chapathi-and-phulkas/#comment-21243 dear pranjali, chapathi/roti ko belne ke baad jab app tava pe dalne ke liye tayar ho to tab roti to halke haath se utha lein aur ek hatheli se doosri hatheli par ulat dijiye. aisa do-teen baar kijiye. the excess flour will fall down. after this u can put the rolled roti dough on the tava. but you have to do it a little fast otherwise flour will loosen and shape will be lost. also while the roti is cooking, you can dust off the excess flour by taking a clean cloth and soflty dusting (like wiping off) the flour from the top portion of roti. do this for both sides. for kaccha/uncooked roti, you can take a thick cloth roll it like a big ball, then while the roti is on the tava, you press the roti with the cloth and rotate the roti. do this for 3 to 4 times , by the pressure of the thick cloth the chapathi will get cooked from the bottom side. repeat the same for the other side. you can do this pressing work after both the sides are cooked a little bit. please do this and see next time. i hope this works for you. dear pranjali,

chapathi/roti ko belne ke baad jab app tava pe dalne ke liye tayar ho to tab roti to halke haath se utha lein aur ek hatheli se doosri hatheli par ulat dijiye. aisa do-teen baar kijiye. the excess flour will fall down. after this u can put the rolled roti dough on the tava. but you have to do it a little fast otherwise flour will loosen and shape will be lost.

also while the roti is cooking, you can dust off the excess flour by taking a clean cloth and soflty dusting (like wiping off) the flour from the top portion of roti. do this for both sides.

for kaccha/uncooked roti, you can take a thick cloth roll it like a big ball, then while the roti is on the tava, you press the roti with the cloth and rotate the roti. do this for 3 to 4 times , by the pressure of the thick cloth the chapathi will get cooked from the bottom side. repeat the same for the other side. you can do this pressing work after both the sides are cooked a little bit.

please do this and see next time. i hope this works for you.

]]> By: sindhu http://www.aayisrecipes.com/2006/07/30/chapathi-and-phulkas/comment-page-5/#comment-21025 sindhu Wed, 21 Oct 2009 03:11:33 +0000 http://www.aayisrecipes.com/2006/07/30/chapathi-and-phulkas/#comment-21025 hi, I am a newbie when it comes to cooking. I was struggling for weeks to make rotis from scratch (usually get packed rotis from frozen aisle). Today i landed on your site and I am glad i did.I finally made soft rotis..my mistake was that I used to cook earlier on medium heat and flip it over many times. Really appreciate your detailed description with pictures. Thank you soooo much. hi,
I am a newbie when it comes to cooking. I was struggling for weeks to make rotis from scratch (usually get packed rotis from frozen aisle).
Today i landed on your site and I am glad i did.I finally made soft rotis..my mistake was that I used to cook earlier on medium heat and flip it over many times.
Really appreciate your detailed description with pictures.
Thank you soooo much.

]]> By: Shilpa http://www.aayisrecipes.com/2006/07/30/chapathi-and-phulkas/comment-page-5/#comment-20117 Shilpa Sat, 05 Sep 2009 13:00:06 +0000 http://www.aayisrecipes.com/2006/07/30/chapathi-and-phulkas/#comment-20117 <em>Don't use too much dry flour while rolling. If you think you can't roll without it, make the dough little bit dry so that you can easily roll them. You can use a spatula or cloth to press it down when you see some bubbles on chapati(after you turned it upside down once).</em> Don’t use too much dry flour while rolling. If you think you can’t roll without it, make the dough little bit dry so that you can easily roll them. You can use a spatula or cloth to press it down when you see some bubbles on chapati(after you turned it upside down once).

]]> By: pranjali http://www.aayisrecipes.com/2006/07/30/chapathi-and-phulkas/comment-page-5/#comment-20116 pranjali Sat, 05 Sep 2009 12:13:48 +0000 http://www.aayisrecipes.com/2006/07/30/chapathi-and-phulkas/#comment-20116 hi,shilpa , i can make good chapati but now a days if i put oil then also chapati gets dry and all the flour remained on the chapati and other thing is that when i fry chapati my husband say it taste adha fried and adha kaccha.pl tell me the proper way of fring chapati( tawe ke upar daal ne ke baad kab kapadese seke ke wo accha fry ho jaye and atta chapati par na rehene ke liye pl tell me your answer. Thank you. hi,shilpa ,

i can make good chapati but now a days if i put oil then also chapati gets dry and all the flour remained on the chapati and other thing is that when i fry chapati my husband say it taste adha fried and adha kaccha.pl tell me the proper way of fring chapati( tawe ke upar daal ne ke baad kab kapadese seke ke wo accha fry ho jaye and atta chapati par na rehene ke liye pl tell me your answer. Thank you.

]]> By: D http://www.aayisrecipes.com/2006/07/30/chapathi-and-phulkas/comment-page-5/#comment-19226 D Sat, 11 Jul 2009 04:36:42 +0000 http://www.aayisrecipes.com/2006/07/30/chapathi-and-phulkas/#comment-19226 Hi, It's good that you are posting even the basics of making good chapatis/phulkas. As I have been making fulkas for the past 6months-almost replicating the quality my mom achieves, maybe i can put in my tips : - while making fulka, the more evenly it is rolled out, the better it will roast and puff up. (there should not be some areas which are thicker than the rest of the fulka) - as for wheat flour, there is really no substitute to buying the wheat and getting it ground/milled i.e. - getting atta from the local chakki. (at least for those people who have the resources to do so) - we use a combination of Lokwan and M.P. Seohar Pishi wheat Hi,

It’s good that you are posting even the basics of making good chapatis/phulkas. As I have been making fulkas for the past 6months-almost replicating the quality my mom achieves, maybe i can put in my tips :

- while making fulka, the more evenly it is rolled out, the better it will roast and puff up. (there should not be some areas which are thicker than the rest of the fulka)

- as for wheat flour, there is really no substitute to buying the wheat and getting it ground/milled i.e. – getting atta from the local chakki. (at least for those people who have the resources to do so)

- we use a combination of Lokwan and M.P. Seohar Pishi wheat

]]> By: Ramki http://www.aayisrecipes.com/2006/07/30/chapathi-and-phulkas/comment-page-5/#comment-19185 Ramki Thu, 09 Jul 2009 16:57:04 +0000 http://www.aayisrecipes.com/2006/07/30/chapathi-and-phulkas/#comment-19185 Very detailed one, keep em coming as you discover more! Very detailed one, keep em coming as you discover more!

]]> By: V. Tagore http://www.aayisrecipes.com/2006/07/30/chapathi-and-phulkas/comment-page-5/#comment-18980 V. Tagore Sat, 27 Jun 2009 14:48:18 +0000 http://www.aayisrecipes.com/2006/07/30/chapathi-and-phulkas/#comment-18980 Madam i saw yr web it is very good my wife want to learn to how make to soft chapathis pl tell me where we want to meet u my mobile is 9880077897 i am from bangalore pl call me yours tagore Madam
i saw yr web it is very good my wife want to learn to how make to soft chapathis
pl tell me where we want to meet u my mobile is
9880077897
i am from bangalore
pl call me
yours
tagore

]]> By: Smita http://www.aayisrecipes.com/2006/07/30/chapathi-and-phulkas/comment-page-5/#comment-18928 Smita Tue, 23 Jun 2009 14:04:31 +0000 http://www.aayisrecipes.com/2006/07/30/chapathi-and-phulkas/#comment-18928 Hi Shilpa, I add yogurt, milk and warm water while preparing soft dough. The chapatis turn out to be very soft when freshly prepared. But they don't retain softness after 4-5 hours and the soft & thin chapatis become less soft and thick. We have electric hob (plates) at home. Hence I can not use flame to prepare fulka. Can you please suggest me what I need to do to retain the softness?? Thanks, Smita <em>Shilpa: Have you followed the tips I gave in the above post?</em> Hi Shilpa,

I add yogurt, milk and warm water while preparing soft dough. The chapatis turn out to be very soft when freshly prepared. But they don’t retain softness after 4-5 hours and the soft & thin chapatis become less soft and thick. We have electric hob (plates) at home. Hence I can not use flame to prepare fulka. Can you please suggest me what I need to do to retain the softness??

Thanks,

Smita

Shilpa: Have you followed the tips I gave in the above post?

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