Jun 9, 2021
BY: Timesofindia
The dough
While kneading the dough make sure you knead it properly and no raw atta is left on the plate. The ratio of flour to water is usually 2:1.
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Making dough balls
From the dough, make small balls depending on how big you want the chapati to be. Make sure there aren’t any cracks in the dough ball and the ball is smooth from all sides.
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Rolling out chapatis
Now roll out the dough into neither too thin nor too thick chapatis. Usually smaller chapatis puff up easily, as compared to large chapatis.
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Trick for round chapatis
If you can’t prepare perfectly round rotis here is a trick for you. Use a small plate or a big bowl and use them to cut round chapatis. You can also use a knife or a cookie cutter for the same.
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Preparing the tawa
Drizzle 2-3 drops of ghee on the tawa and use a clean cloth or tissue to wipe it off completely. This way your chapati will never stick on the tawa.
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Cooking the chapati
Placing chapati on a too hot or cold tawa will never give you puffed up chapatis. Let the tawa heat up properly and the flame should always be medium while cooking the chapatis.
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Trick 1
Let the chapati cook from one side till you notice small bubbles on the surface. Then flip it and let it cook from the other side till you see golden patches. Now cook on direct flame to puff it up.
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Trick 2
Instead of placing the chapati on heat, use a grilling wire rack. Put it on a flame and place the tawa-cooked chapati on it. This way chapati will slowly develop steam and puff up nicely.
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Trick 3
Once the chapati has been cooked the tawa from one side, flip it. Use a clean cloth and with a gentle hand, press the sides of the roti slowly and you will notice that it will start puffing.
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Thanks For Reading!
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