Same water temperature? I use whole wheat atta 6 cups , water to touch and no salt, just a bit of oil. But again, it's NOT the dough. We make enough to store for days and my mother-in-law uses it to make roti. Her roti come out soft while mine are still rubbery. I'm a fan of using BOILING water to mix the dough, this will keep the gluten in check and give you roti that will keep for a day or two without turning too tough. That's why I asked about water temperature Add a comment.
Active Oldest Votes. Specifically I would look for: Maybe your roti is too thick or too thin, measure the weight of the dough she uses for a single roti and how big she rolls it out, then replicate that yourself under-cooking or over-cooking, see how hot she makes her pan and how long she cooks the roti After cooking what do you do with the roti? Does your mother in law seal it in a container and keep the steam in? Improve this answer.
GdD GdD Thank you for your tips. I haven't found the answer yet, but I'm experimenting with size. My mother-in-law's so experienced that thin-thickness doesn't matter as much. But I noticed that if I make mine a bit thicker it's softer. I just have to make sure it's fully cooked. I'll keep trying and post if it comes out well next time.
Otherwise I don't think it could be the tawa. I always keep it on high heat. We both seal it in a container with paper inside. Here are a few pointers: Are you using the exact same brand of atta flour? There are a lot of variance in the characteristics of different brands of atta.
The storage of roti after you make it can also produce different result. If you use a storage that lets steam pass, roti will turn hard faster, compared to a airtight container that traps steam and turns the roti soft. Maybe try to use the same storage pot as your M. This reason is unlikely but known to happensomething similar to placebo effect. Any food cooked by a super-trusted person like the mom of the family will automatically be considered superior, even if they are no better than a comparable food prepared by another person.
Maybe you can do a blind taste test? But definitely if all of you are ok with it. Ron Ron 6 6 silver badges 11 11 bronze badges. Mom's everything is always the best. I'd also propose a few tests, if your mother-in-law is willing: You mix up the dough with your ingredients, you set up your tawa, you roll them out If still not enough, repeat them all, but use her ingredients. Joe Joe Thank you for the long comment!
We've tried the first option, and it turns out fine when she cooks it. So it must have to do with frying time. But we use the same stove, burner, tawa and dough, regardless. This was a common practice for hindu and jain families. 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.
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.
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.
Personally, I call this recipe Paneer Masala. I feel better and healthier using yogurt. Chapatis can be made ahead, wrapped in foil and stored in the refrigerator for several days or frozen for several weeks. To reheat, place a stack of 4 in the microwave, covered, for 40 to 45 seconds.
A much more efficient way to do it is to rather knead dough in quantity that is sufficient enough to last you a day. However, it can be a problem to keep your dough fresh for 24 hours, as this dough is susceptible to mould. It may even turn greyish black, rendering all your efforts wasteful. How to reheat paratha? Microwave: Keep on a paper towel and heat for seconds. Stovetop Tawa: Heat each side until the paratha is soft again. Apply some ghee to make it fresher tasting. You can still keep your rotis warm.
Just wrap your rotis in the muslin cloth, then cover it with aluminum foil. Put it on a steel plate and cover it with another steel plate. Begin typing your search term above and press enter to search.
Press ESC to cancel. Skip to content Home Arts Why is my paratha dry? Ben Davis March 6,
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