Dinner-time

[goofy_duck2004]

Eating bread for dinners has always made me feel lighter. So of late we decided to start having bread for dinners instead of the usual rice combos. Every evening i make fresh dough and keep it for a while. I guess what i make is more of a phulka-chapati combo :) It is roasted on a pan but i dont let it fluff on the flame, instead i do it on the

Comments

[papayas]

mmm... sounds good! i keep meaning to make a cooking post, too. i'll try to do it soon.

[goofy_duck2004]

Thanks!

Newbie Question

[anindita]

Your rotis look really nice!
What kind of flame temp do u cook the rotis at and how many times do you flip it?
(I am still trying to figure out how to make rotis-- parathas and pooris are Ok but rotis-- are HARD (literally and figuratively too!:-))

Re: Newbie Question

[on9thheaven]

the atta you get here is very coarse, unlike back home. add abt 1/2 cup all purpose flour to abt 2 cups of regular wheat flour - the atta will become more elastic, easy to roll. also add a little extra oil to keep them softer.

Re: Newbie Question

[arunshanbhag]

Oh no! "all purpose flour" is the evil white flour, stripped of all nutrients and fiber, with only the starch remaining. Avoid! I think adding a bit of oil and kneading the dough in warm water should help. Also a little bit more water maybe. If the kneading is still tough, get one of those kitchenAid dough kneaders/mixers. Those are very handy. We use those occasionally to make pizza dough!

Re: Newbie Question

[on9thheaven]

i know APF has no nutritional value :( but it makes and keeps the rotis much softer for a longer time - esp. for me as i don't have one of those casserole thingies from india - one of the many things i HAVE to buy when i visit india. yeah yeah i know we get those here too in india stores, but the price freaks me out !!! i am CHEAP ! :)

and yeah, kitchenaid mixer is on my to buy list too - i envy those who have them ! ;) some day... some day... and yes, if someone wants to buy oe of those right now, they have a good offer going on. check it out at:

http://buykitchenaid.com/

[arunshanbhag]

As a variation, M adds a table spoon of cracked whole wheat germ in the atta. It makes the chapatti a bit grainy, but good for health. Ditto with ground "flax seed" which is good for the heart.

Also, try mixing the dough with slightly warm water (not hot); the chapattis turn out softer :-)

thanks for sharing, again!

[on9thheaven]

yes, warm-ish water is a good idea.

[goofy_duck2004]

M adds a table spoon of cracked whole wheat germ in the atta
Good idea!

Yes, i do use warm water and at times i also add a bit of milk for softness.

[srkkadsfan]

I love phulkas:)...we too have phulkas for dinner with some punjabi-type curry , on and off. Earlier, my chapatis used to turn out hard and coarse;but not anymore.The secret: Shakti-Bhog atta:) and I use warm water to mix the dough:)

What you said is so very true....Eating chapatis/phulkas for dinner really makes us feel lighter, and its good for health too....

[goofy_duck2004]

Not only punjabi-type curry, we sometimes eat them with thick "Daalithoy".

[on9thheaven]

what is that - daalithoy ?

[goofy_duck2004]

Toor daal made the Konkani way - simple - yet yummy tasting. No masalas added, just a simple dal with green chillies for spice and a pinch of hing for flavour and the regular tadka.