Know how-Perfect chapathi/roti/poori and phulka | how to make soft chapatis /phulkas
Cook, Click n Devour
Cook, Click n Devour
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 2. For phulka roll into comparatively thin circle than chapathi
  • 1. Use a cast iron tava for cooking chapthi.It retains heat for a long time and helps in uniform cooking.
  • 4. For phulka,first place the rolled dough on the tava
  • 1. If your chapathis turn very dry and patchy it means you have used excess flour for dusting.
  • 2. Keep adjusting the flame to get perfectly cooked chapathis.
  • 1. Though it sounds very easy,making pooris can be a bit tricky.There are N number of recipes for perfect poori dough,few people use rava along with wheat flour.Using rava makes crispy pooris.In general the dough should be tight and should not be rested.
  • 1. After sliding the poori in oil,press it once gently as it helps in puffing.
  • 2. If you rest the dough for long time,pooris will absorb excess oil and turn soggy.

Instructions

Comments

Log in or Register to write a comment.