I'm not a good cook but helping my wife prepare meals has thought me a few rules of cooking.
Here are the things you need to remember while making chapatti.
* always make the dough soft and easily pliable but not runny.
* knead in a bit of ghee before you leave the dough to rest. It will soften the wheat, remove excess heat and help digestion.
* never roll the dough using the palm. Light pressure is the trick. Keep the pin under your fingers only. Else the chapatti will become dry.
* when cooking on tawa, do not turn over a lot. It will dry the chapatti.
* apply oil lightly and either spread with a spatula or pour at sides while rotating the chapatti briskly.
* do not overcook. It will burn the chapatti.
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