Mamta's Kitchen - A Family Cookbook





Chapaties

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On 09/12/2006 05:12pm, AskCy wrote:

Just reading your method for keeping chapaties moist and thought I would add something..

I call it the chappati shuffle... I make one and put it on a plate, make another and put it on top of the previous then turn both over. Make a third placing it on top and then turn it and the next one down over, turn those two and the next down over etc.. So each time you add one you turn the top two, then those two and the next down, then those three and the next down, those four and the next etc etc.. its a lot of spinning about but it allows the heat and steam from them all to keep an even mix.

I find if I don't do this that the top one comes out and his a little hard/dry and the one of the bottom that has been sat there since the beginning is almost like dough again as its been sat steaming trapped underneath.

On 09/12/2006 08:12pm, Mamta wrote:

LOL! My head is turning around Steve!!

If you keep moving them, don't they get cold? The idea of stacking is to keep them soft, as well as hot for longer.

Mamta

On 12/12/2006 06:12am, kennyliza wrote:

have you heard that expression........

life's too short!

you made me laugh though.

btw i make chappaties twice a week. i make enough dough to last the week and put store it in the fridge. i find the texture seems to improve after a couple of days' rest - and also the flavour.

liza

On 12/12/2006 04:12pm, Mamta wrote:

Hello Liza

You are absolutely right, life is too short for worrying about little details. Everyone has to do what suits them best.

It is interesting that you like the flavour of chapatties from older dough. I like them too, even better if it the dough has begun to turn a bit sour, a little like sour dough. Most people (not all) in India however have dough made twice a day and wouldn't hear of making evening's dough in the morning!

Mamta

On 12/12/2006 07:12pm, AskCy wrote:

LOL ..

It sounds more complicated than it reads...

I put one down, when I put the next down I pick up both and turn over (so the one on the top moves down stopping one chappati sitting at the bottom) as I make another I put it on top and turn it and the next down over, then all three over (so they get mixed about and it keeps them all at a more constant temperature as they all keep being moved around).. I know it seems a lot of fuss and it probably is, but it keeps me happy... LOL

Anyway I followed your recipe for them (well no I didn't, I read it and took onboard some of your points, mainly about rolling them thicker (than I do) and about making the dough wetter (than I make it).. this gave them that slightly "chewey" texture that I've been trying to get since my first attempt... Thanks !.. I really should have looked sooner....

On 13/12/2006 06:12am, Mamta wrote:

Hello Steven

This is a funny thread LOL!

Many people make better chapatties than me, so keep looking. If you find a better way, please let me know too. It is not too late to change, I think ;-)!

Mamta

On 14/12/2006 08:12pm, AskCy wrote:

LOL

Maybe I'll enter it in the Guinness book of records as the world chapati turning record or some such...

On 22/12/2006 10:12am, Carol wrote:

Hello AskCy

This is a new term, Chapatti turning ;-)! I will try it next time, although mine are pretty soft, just stacked in a pile.

Carol

On 23/12/2006 12:12pm, AskCy wrote:

Maybe it will catch on like Pizza tossing... LOL

On 29/12/2006 07:12am, Nitin wrote:

To keep chapatties soft, stack them wraped in a thin muslin, in a chapatti casserole, see http://cgi.ebay.in/Wonder-Insulated-HOTPOT-Designer-Casserole-600-ml_W0QQitemZ330065857819QQihZ014QQcategoryZ3202QQtcZphotoQQrdZ1QQcmdZViewItem

Nitin

On 05/01/2007 04:01pm, krithika wrote:

Hi! kneading the dough with luke warm milk/water and then smearing 1tbsp oil around the dough is useful.

This is good when the dough is made use of on the same day as you knead.

On 05/01/2007 07:01pm, AskCy wrote:

I made about 2 dozen for the delayed party over Christmas, but I put the oil into the mix saving me having to smear as an extra task, still came out very well.

On 09/01/2007 06:01pm, lilly wrote:

chappati making is an art.Everything from the kneading of the dough, the rolling, the roasting has to be right. Only then can you get soft chappatis.

On 09/01/2007 07:01pm, chris wrote:

Hi Is there any way you can freeze the dough for chapaties as i make too many and some have to be thrown away

Regards Chris

On 10/01/2007 05:01pm, AskCy wrote:

I put the leftover/extra chapaties (that have been cooked, cooled etc) into a freezer bag and freeze. When they are needed a minute or so in the microwave brings them back to life (about 3 to a bag)

On 18/01/2007 10:01pm, Mamta wrote:

Hi Chris

I have never frozen the dough, try is and see with a small amount. Afterall, we freeze pastry dough all the time, don?t we?

Chapatties are very easy to freeze and reheat well. For me, it is better to heat them on a gridle heated ones become leather like very quickly. You can also make them into parathas, by apllying a thin layer of oil on each side as you heat them in a gridle.

mamta

On 30/04/2007 05:04am, steven wrote:

hi mamta,

i have been freezing freshly rolled out dough which is separated between waxed paper for quite a while now. all you have to do is fry them frozen directly on the well heated tawa. unfortunately, they do not always puff perfectly however it does save tremendous time and effort and no loss of flavour results from freezing them. they seem as good as freshly made. of course, even better when smeared with ghee between each of them :D

i also made them today successfully using wholewheat (meal) flour and all purpose since i ran out of atta. they came out perfectly even though they had the bran component [not present in the atta]. i used 1 1/2 c wholewheat & 1/2 c ap flour.

also, could you tell me what the difference is between chappati and roti. i know people say it is the same thing however i have been told there indeed IS a difference in terms of cooking method (classically). i believe one was made on a tawah (chapati) & the other in the embers or directly on the "fire"?

thanks.

On 30/04/2007 07:04am, Mamta wrote:

Hello Steven

First of all, thank you for the felafel recipe, I will give it a try soon, just as soon as I can work out my new camera. Unfortunately, instructions are in many languages, except English! I have to write to them to send English ones!

Making felefel from uncooked chickpeas may be and easier way to make them.

Chapatti is an English word (I think), which is used to describe thin roties. These are called 'Phulka' in Hindi.

Roties tend to be a bit thicker. Both can be cooked completely on a griddle, partly on griddle and then on direct flame or charcoal or under a hot grill. Though both words are used interchangeably, chapatti is probably a little thinner and 'posher' versions of Indian Roties. Roties can also be made in a tandoor (tandoori roti), a heated clay oven called Tandoor, or in a very hot electric/gas oven, though not as well as in a tandoor or a professional, Pizza type oven. I wouldn?t worry too much about the wording.

As far as freezing is concerned, it is much easier to freeze them if you part cook them on a griddle. Then they balloon up quite nicely and there is no danger of sticking. Just stack them as you make them, allow to cool a bit, wrap in a foil/plastic bag in numbers needed and freeze them. Re-heating/cooking can be done better after defrosting but is possible even with frozen ones. I do this sometimes, when I have shoulder problems and get a local girl to make them for me in bulk.

Mamta

On 30/04/2007 03:04pm, AskCy wrote:

Mamta what sort of camera is it?... they probably have a website with the instruction books available for download..

Steve

On 30/04/2007 05:04pm, Kavey wrote:

Mum, I'll call you tomorrow re the lack of instructions in English. That's not on so I'll get back to the vendors and they can bloody well send one in English.

On 30/04/2007 06:04pm, Mamta wrote:

Tha is my baby. It will help to have the instructions in English, thank you.

Steven, Kavey will be more likely to be able to tell you about it, It is small, automatic and esy to use, I hope ;-)!

Love

mum

On 30/04/2007 08:04pm, steven wrote:

Mamta,

Thank you for your quick reply. I actually just found something in a book I own [printed in India] which I happened on to quite by accident -- it says that the difference is that roti are, as you mention, traditionally cooked in either a tandoor or very hot oven AND are made/shaped entirely by hand which makes them thicker. chappaties and phulka, on the other hand, are much thinner and rolled out with a belan (indian rolling pin) to be cooked in a tawah. phulka, it says, are actually the fully puffed variety; chappati are puffed while on the tawah and do not typically puff up as much most of the time. This, they say, is the real distinction between all the names of these particular flatbreads.

So, now we know .... LOL. I trust read: hope the information is correct as the book seems quite reputable and authentic. In any case, whatever one calls them, they taste wonderful.

Thank you for the information about partially cooking them; I will try that method next time. Your hiring of the girl to help you made me think of this story: http://www.littleindia.com/news/123/ARTICLE/1268/2005-11-12.html.

As for the felafel recipe, you are welcome. I do hope you try it, when you have the opportunity. They are the authentic version (or, at least, one of them!). They sell mixes in boxes also which are made from chickpea flour but making them with the ground soaked chickpeas are superior. You can also use chopped coriander in addition to, or instead of, the chopped parsley.

Hope you figure out the camera -- not having English instructions must be frustrating, but as Steve mentions, there must be a website with a PDF downloadable instruction booklet. Good luck. Looking forward to seeing your pictures :D

On 20/05/2007 09:05am, vinod wrote:

is there any prodct of yours for making tandoori chapaties for domestic purpose?

e-mail to bhatttutorials@yahoo.com

On 20/05/2007 02:05pm, Mamta wrote:

Vinod

We do not sell any products at this time. You can try the link that is on every recipe you open on this site, they do have some good stuff, including equipment.

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