1. Why don’t any of the recipes have onion or garlic?
This is a personal preference; I was raised in a family that did not eat onion and garlic. This was a common practice for hindu and jain families. To this day I don’t enjoy the taste of onion and garlic. I feel their flavor is so strong that other flavors in the dish are lost by onion or garlic. I suggest, that you practice cooking without them so you can taste the other flavors, and then add them. I am not advocating that you stop cooking with onion and garlic, but I am teaching cooking the way I enjoy eating my self.
2. Can I make changes to your recipes?
Feel free to make changes with the ingredients any way you like. You have your own taste and will be more familiar with what you have in your pantry when you are ready to cook. Cooking should be entertaining and making changes is always fun.
Different recipes were created by a person like you and me, who has given them different names. I enjoy teaching these traditional recipes as I know them and giving suggestions, including answering email about the recipes, but creativity is an important and satisfying part of cooking so please experiment.
3. How to store cilantro (green coriander) for 10 to 12 days?
After much experimentation, I find its better not to wash cilantro until you are ready to use it. Before refrigerating, chop off the heavy steams and remove the leaves that are going bad. Pat dry the cilantro. Wrap the cilantro in the paper towel and store it in a paper bag. I like using brown paper lunch bags.
I have been able to store cilantro for almost 10 to 12 days.
4. Butter Paneer Masala
Another frequently asked question is why do I call this recipe Butter Paneer Masala when I don’t use any butter in this recipe. Personally, I call this recipe Paneer Masala. I have had lots of requests for Butter Paneer Masala, so I researched this recipe and discovered that butter isn’t used. My recipe uses yogurt instead of cream to “butter up” the paneer. Also you can add blended cashews to “butter up” the paneer. I feel better and healthier using yogurt.
5. What type of food processor do I use?
I use a food processor made by Kitchen Aid and am extremely happy with it. Investing in a quality food processor is important. My Kitchen Aid food processor has lasted me over 10 years.
I highly recommend these:
6. Where can I buy a pizza/baking stone?
I bought my pizza/baking stone on Amazon. You can find pizza/baking stones at any store that specializes in kitchen products, or at Sears, Wal-Mart, and Bed, Bath & Beyond.
I recommend this one:
- Kitchen Supply Rectangular Pizza Stone 14 x 16
7. What type of pots and pans should I buy?
I like to use heavy pots and pans, which can prevent your food from burning at the bottom of the pan and also allow the food to cook better. Calphalon cookware and Hard-Anodized pans work great.
I recommend the following:
8. Why do my rotis become hard and dry?
The number one reason why rotis become hard is because after each individual roti is made, they should be covered immediately so the steam keeps the rotis soft. Many people wait until all rotis are made and then cover them. The second reason your rotis may become hard is because the dough is not completely kneaded and pliable.
9. Why are my gulab jamuns hard and why do they break when frying?
Gulab jamuns are often hard because the dough is not soft enough and are cooked on too high heat. Gulab jamuns should be cooked on low heat. Gulab jamuns will tend to break because of too much baking soda added to the recipe.
10. Why are rasgullas too hard?
- In general, the paneer needs to be kneaded more to smoothen dough, or paneer needs to be squeezed a little more or they did not cook long enough.
- Viewer Jaya explains very well, “I knead the paneer for 3 – 4 minutes until the paneer is almost smooth and rolls into a smooth ball like soft dough. Knead it by dragging the palm of your hand down hard on the paneer. Keep scooping it back to together and knead more. If the paneer is too crumbly, add a teaspoon of water. Don’t be delicate, you really have to work the paneer for a few minutes to get it smooth.”
11. How do I freeze the samosa?
It is a good idea to freeze samosas; it comes out very handy for snacking or parties. The trick is to half fry the samosas before freezing them. Only fry them until samosa’s shell becomes lightly gold. Wait until samosas are at room temperature, and then bag them in zip lock bags. When you are ready to eat, fry on medium heat. Samosas will stay good for 2 to 3 months.
12. Why does dosa stick to my skillet (tawa)?
There are a few reasons why this happens:
- Batter was not creamy enough.
- Skillet was not hot enough, you could check if the skillet is ready by putting a few drops of water on it. Water should sizzle right away.
- Wiping the skillet with a few drops of oil before making the first dosa will help stop the dosa sticking to the skillet.
13. What is the best way to store vegetables?
In order to extend the shelf life of green vegetables like zucchini, cucumbers, squashes, and green beans, wash and dry the vegetables and wrap them in paper towel or put them in paper bags before refrigerating.
14. Why do I use Sooji (samolina flour)?
Many of you ask why I like to use sooji. For many of my recipes I add sooji to add crispness or to give flour a coarse texture.
When I use sooji with all purpose flour (plain flour or maida), it adds crispness and flakiness to dishes like samosa, kachori etc.
I also like to use sooji with basen (gram flour), when a more coarse basen is required. I don’t stock and I don’t expect you to keep or buy coarse basen as it’s rarely required. For example coarse basen is used for basen burfi and boondi ladoo. It’s easier to add sooji to regular basen as a substitute to coarse basen.
For the same reasons I add sooji to whole wheat flour.
Home » Roti & Paratha » Roti Recipe (14 + soft roti/chapati secrets tips)
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This is a detailed and fool-proof recipe for roti-making. The post deals with techniques of roti / chapati making. See, you don't need a recipe for soft roti. There isn't one. The secret is not in the recipe but in technique. So once you know the technique, you'll figure out a recipe good for your sort of flour and weather.
14 + soft roti secret tips
- Science behind soft roti making: Making soft chapati requires some patience. The trick is to make the gluten (a type of protein) in whole wheat flour make a matrix that will hold its structure and fill the air in the dough. This is attained by kneading, then resting, and again some final kneading. Kneading also makes the dough soft and pliable so making roti/chapati becomes even easier as the dough is not sticky or too soft to handle. You actually enjoy making roti as if playing with playdough.
- Wheat Flour: Flour is the main ingredient. Use good quality, fresh and finely grinded flour. Consider testing a bit until to settle for a brand. Here's a post that share some useful imformation about atta.
- Grease board or counter and rolling pin: This is simple but crucial. A little greasing at the beginning of roti making can make a non-stick-like surface that also protects your wooden board and rolling pin. And roti sticking problem can be overcome.
- Always knead dough in warm water: This is the most important tip. You need to rest your dough for 15-20 minutes but if you knead your dough with warm water, just 5-7 minutes resting is good enough.
- 2-minutes kneading is enough: Seriously, who's got the energy to knead the dough for 5- 10 minutes long. I know women with tennis elbow, shoulder, and neck injuries; they certainly find it too strenuous. Just mix the flour and water until you have crumbly mix and bring them together gently, that's it. Leave it for a few minutes then gently knead for a minute or two. Warm water helps here too. Although, no harm in kneading for as long as you like.
- Rest the dough for soft roti: Don't go straight away making roti. I know, we all are in a hurry when the clock is ticking and kids are hungry. But 5-7 minutes resting can make a big difference and rested dough is pliable too. It gives you that perfect command. And you don't find roti-making so overwhelming.
- Make a pliable dough: That's important. Check the dough after resting don't just start making segments or roti portiona. If it's hard add a little water and make it soft. If it is too sticky, add a little flour and knead again.
- Perfect portions: See, you won't get those perfect circles that'll impress your mother-in-law until you make perfect round portions. (Oh! I know how hubby suddenly starts missing amma's food(mother-in-law) seeing shapeless crispy rotis.) So, a little attention here if you care for the shape.
- Not too thin or thick: We all feel thinnest roti is perfect. That's not true. Thinnest is driest. It will quickly give away moisture. Make roti that is not too thin and of course, even not too thick.
- A little flour is good: We all feel too much flour dries out the roti, that's true . But, if your dough is soft then you can use a little flour to dust that will avoid sticking and you can easily shape perfect circles.
- Roti Storing tips: Always store hot rotis in a hot pot or any container with a lid so roti doesn't get dry. Fresh Roti releases lots of moisture upon cooling. All moisture gathers on top of your hot pot or container and then drips from the sides. This condensed liquid gathers on the base. So roti on the base gets wet. To avoid this, people use cloth or paper. Paper sticks to the roti and if it is newspaper; naturally the last roti goes wasted. And if you use cloth, washing a sticky cloth every two or three days is a hassle.
- The solution is to place the pile of roti on a plate of the size of roti and keep roti along with the plate in a container or hot pot. All water will drain under the plate, the problem is solved to an extent. Look at the plate in the above picture and give it try. This is million dollar tip.
- While making fresh roti while eating can be very tasty but tiresome. I recommend making it 2-3 hours ahead and reheating lightly can make it a lot easier and practical. If storing roti for more than 3 hours store in the fridge to keep it fresh.
- Wipe off everything tidily: This doesn't have to do with softness. But, we know how tidiness is as tied with being lady like as soft round roti. This tip will also send away those insect that love flour and greasiness. Wipe off the board, rolling-pin, counter and everything with a dry cloth so there are no loose flour particles clinging anywhere.
- Roti re-heating tips: Never reheat the chapati on a too-hot griddle. Heat on medium heat slowly one by one and you'll have good soft roti even after a few hours. If the chapati is dry, sprinkle little water on both sides. Non-stick pan or tawa is handy over-here as chapati can stick to the iron tawa. Also apply little oil that'll retain moisture in the roti. A little care you can eat those leftovers.
- Leftover roti also make amazing snack: Just shallow sprinkle some salt and pepper on the surface and fry roti with very little oil until crispy. This popodums like roti make a quick breakfast with cream and jam.
- Dry weather care: Especially in winter weather is very dry so while making roti a little care can solve the problem. If making more than 10 roti, divide the dough into two halves and make a segment of only one half. When 10 roti is ready, make segments from the remaining dough. This will save dough from drying quickly. Also, cover the dough with a cloth while resting.
- You can always store extra dough, covered in a fridge that stays good for a day. This is especially good for dry places where roti gets hard quickly and only fresh roti stays soft. So make a large dough that'll suffice for the day. And make fresh roti at the time of lunch and dinner. Although, a bit too much work but absolutely worth it.
- Roti Freezing tips: Now, once you are done, count off all roti if you have more roti than you would need for the day's meal. Separate them and freeze after 15 minutes or while still warm. Do not freeze hours later. Freezing warm roti will give you soft chapati after re-heating. Just put a pile of roti in zip lock bags and freeze. When required, heat frozen roti directly on tawa. And you'll have almost fresh homemade roti. You can use frozen roti up-to 15 days.
How to make soft roti/ chapati?
Roti or Indian chapati making is an absolute art and the more precise and focused your personality is, it'll reflect in the outcome. There is some involvement of practicing fine motor skills too that's why roti making is very good for anyone of any gender; especially kids.
Some people find it a very demanding task with a monotonous nature, but if you set an easier hour in the day to do this job it can be very relaxing.
Step to make dough
Every cook practices years to perfect roti-making art. You can't master it in a day but YOU CAN make edible roti is the first attempt. Read the steps thoroughly to understand the visual of making roti first time.
- In a large mixing bowl, take wheat flour and make a well in the flour. Add oil and salt.
- Add about ¾ cup warm water to make a dough. And mix lightly without applying any pressure. Protip: Mix lightly like stirring with fingers.
- After mixing the flour will be crumbly.
- Add little water at a time and keep mixing the flour trying to bring it together in the dough. Protip: Do not apply too much pressure or dough will be hard.
- Remove dough from hand by rubbing little dry flour.
- Apply little oil on the sides of bowl and on your hand. Bring all the flour together to form a ball. We need a soft but non sticky dough. (Add very little water at a time as needed.)
- Knead the dough for 1 minutes. The dough will look rough at this stage.
- Rest the dough for 7-10 minutes and cover with a cloth so the dough doesn't get dry.
Steps to knead the dough.
The right texture of flour is necessary for easy rolling and handling. Keep practising and you'll know how to get it.
- Knead the dough by applying pressure with your fist.
- The dough will spread as you apply pressure.
- Fold the dough as you go and continue kneading for 1-2 minute, the dough should be soft but not at all sticky and very pliable.
- IF, the dough seem hard at this stage, add a teaspoon of water as shown in step four in the center. Fold the flour and knead again until soft. ( Similarly, if dough is too soft, you can add little dry flour and knead again.
- Now, the dough is smooth and easy to work with.
- The dough is ready. Oil the rolling pin and board or the flat surface on which you intend to make roti.
- Divide dough two large part.
- Make a big ball of each portion. With the help of rolling pin make a circular flat shape.
Steps to make Roti / Chapati portions.
Perfectly round portion and equal portion are the foundation of round roti. Keep your foundation strong.
- Apply little on the flat dough and dust it with whole wheat flour.
- Now roll the dough to make log.
- Twist is a bit as you go and try to keep the width equal.
- Divide each roll in 9 equal portion. And break each portion as shown in the photo.
- That what the portion will look like. Protip: You can make smaller portions for small and thin roti.
- Shape each portion by rolling a bit between palm.
- And then press the ball to make a flat circular disc. Protip: Do not roll toomuch or sealed atta will come out.
- Repeat to make 9 roti portion. If you like small sized roti make 12 portions. Protip: Make the portion from other ball after rolling first 9 roti if you live in cold, dry place.
Steps To roll and cook roti / chapati
While I'm trying my best to describe everything in great detail so even non-desi people can grasp it. This step requires practice. Do not worry if your roti is shapeless. It'll taste the same. Don't break your heart if your first doesn't fully puff up, few of them will puff up lightly for sure. If your roti tears or stick while rolling, make a ball of it and roll again. That roti will be slightly hard, but that's ok. It happens all the time.
- Place the griddle on the medium flame for heating. Dust each circular disc with wheat flour, and make circular roti with rolling pin.
- While rolling roti halfway, if usually need to dust it more wheat flour.
- Lift roti and apply dusted wheat flour on the surface underneath. Then place the roti on the board agian. Make sure same surface is on the top. Protip: The action allow even distribution of flour on all surfaces.
- Now, the roti won't stick and continue rolling until it reaches desired size and thickness. Protip: Usually, rolling roti and cooking is simultaneous action. But as a newbie you can either ask someone else to cook while you roll chapti. Or work in batches, that is roll 6-5 roti and spread on a tray. A little overlapping is ok. The rotis won't stick. Cook these roti, then roll another set of 5-6 roti and cook them.) You'll soon master enough to work simultaneausly without burning roti.
- Place the roti on hot girdle, flip the roti after 3-4 sec. We want this 1st side to be undercooked. Cook on medium high heat.
- Flip and cook the second side of roti. Wait until it is fully cooked. Then flip. (Adjust heat as necessary.)
- Now, cook the first side of roti completely until color changes and see some brown spots. ( if you see black spots, reduce heat.)
- Transfer on the plate in the hot pot and smear little on the top. Continue making roti and placing one on top of other. Until you have neat pile of roti. (For storing: See tips section in the beginning of the post.)
FAQ
How can I make my roti soft?
Use the following tips to keep your roti soft. 1. Use good quality flour. 2. Knead dough in warm water. 3. Make a soft and smooth dough. 4. Smear little oil on roti after cooking. 5. Store roti in an airtight container. Read the post carefully for more tips.
What makes roti tough?
1. Bad flour, tough dough, cooking on very low heat, not kneading the dough properly, and not storing roti properly. Follow the complete recipe to avoid tough roti mistakes.
What if my dough is too soft?
Add some flour and knead again until desired texture is reached.
Hungry for flatbread? Check these!
- Keema Naan
- Bajra roti
- Pita Bread
- Aloo ki roti
In a large mixing bowl take flour, 2 tbs oil and salt. Add gradually add ¾ cup and mix with fingers until crumbly.
Gradually add more water and bring all flour together to make a dough. Add 1 teaspoon of oil on sides of bowl and knead the dough for 1-2 minutes until the dough holds together. Rest the dough for 7-10 minutes.
After resting, knead again for 1-2 minute, the dough will be soft but not at all sticky and very pliable.
Oil the rolling pin and board or the flat surface on which you intend to make roti.
Divide dough two large portions. Make a big ball of each portion.
Place the griddle on the medium flame for heating.
From each ball with the help of rolling pin make a circular flat shape. Spread 1 teaspoon oil on it and dust it with whole wheat flour. Now roll the dough to form a log.
Divide each log in 9 equal portion. Shape each portion in a round ball and then press the ball to make a flat circular disc.
Dust each circular disc with wheat flour, and make circular roti with rolling pin. Use wheat flour to dust as required.
Place the roti on hot girdle, flip the roti after 3-4 sec while still undercooked. The other side of roti has to be fully cooked before flipping to the first side. Now, cook the first side of roti completely
.Take 1 teaspoon oil and smear on of roti after taking it off from griddle/tawa. Follow same instruction with all chapati roti and pile up roti one on top of other. When all rotis are cooked store in a hot pot or in aluminium foil.
Soft chapati /roti is ready to serve.
Freezing: Freezing warm roti will give you soft chapati after re-heating. Just put a pile of roti in zip lock bags and freeze. When required, heat frozen roti directly on tawa. And you'll have almost fresh homemade roti. You can use frozen roti up-to 15 days.
Serving: 1roti ,Calories: 89kcal ,Carbohydrates: 14g ,Protein: 3g ,Fat: 3g ,Saturated Fat: 0.3g ,Polyunsaturated Fat: 1g ,Monounsaturated Fat: 2g ,Trans Fat: 0.01g ,Sodium: 130mg ,Potassium: 73mg ,Fiber: 2g ,Sugar: 0.1g ,Vitamin A: 2IU ,Calcium: 7mg ,Iron: 1mg
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