Rotis/chapattis etc - a guide

bigmuffins

Sorry bit of a long one! Zziggi - i have added to the paratha instructions as was not v clear before!
OK here goes:
Roti is generic cover-all for food/bread. Different areas of India have different 'rotis, rotlis or chapattis’. In the Punjab (North India) tends to be wheat (cunak) in summer and corn (makki) in winter, down south they use a fermented rice and lentil flour mixture to make dosas and idlis and there's a whole range in between!

'Chapati flour' = atta is usually a wholemeal flour, comes in coarse, medium or fine. Available in Asian supermarkets/shops and also can be found in big Tescos or Asda – particularly where large Asian populations. Is available in small packs or 5/10/20 sacks. Also stock spices/rice etc at the same price as Asian supermarkets.
Normal plain flour - is fine if you like white rotis but not as good for you! Same as for bread - white is refined/bleached and little fibre. But can still be used: mix in (1/2:1/2) with atta. Proportions are up to you, depending on personal taste and how 'healthy' you want to be I suppose!! Is easier to roll out atta - plain flour is bit harder as springs back more if you know what I mean. Plain flour is fine for naans too but can use SR for naans as well. SR is not used for chapattis as makes them 'bready' in texture. But won't kill you! HeHeHe!

Besan is chickpea (gram) flour and is different taste but can mix with atta if liked or use on own to make rotis. Is good for you - I think is low GI but don't quote me!
Makki da atta is corn flour – have to make this with warm water to start and knead well. Is lovely with Saag! (Proper sarson da saag not wilted spinach!!)
Medha is white wheat flour (more finely ground like powder)

Also get rice flour and lentil flour - used for making idli and dosa down south (India)
Also get Bajra - think is millet

Authentic chapatis/rotis at minimal cost: buy the cheaper large size bags of atta in Asian stores and not the expensive small packs or use wholemeal plain flour if you have cheap source and mix with plain to get the texture you prefer. Some larger Tescos and Asdas in/near Asian areas stock flours, dhals and spices etc. at similar prices.

Cooking
You can make them in a frying pan (heavy base better but can use any one once expert in judging cooking stages!) but if have tawa thats fine. I also use a round flat wire thing with handle (we call it a saikana) to hold over gas flame to make them puff up but can use tongs to hold and turn if prefer or use a folded tea towel to press gently on roti in pan to make it puff up, or put under hot grill and watch carefully!

Puffed up rotis are also called phulkas (just means puffed).
V large thin rotis are called roomali rotis (like handkerchief) but these are done by professionals as difficult to handle them and need large tawa!
Cooked in tandoor - tandoori rotis (are NOT naan - that is different dough)
Deep fried in oil - puris


The dough:
Some people like to add ghee/butter/oil to flour/atta and salt when making the dough but we make a basic dough with just plain atta and cold water mixed to make a medium firm dough.
Can make the dough in a food processor or mixer if have a dough hook - but if is small quantity, I find it just as quick to mix by hand. Amount of kneading required will depend on the gluten content of dough. I like to leave for 20 mins/1/2 hour or so but can keep overnight in fridge. Any longer and dough gets too sticky and runny, can still use but v hard to roll out! Break off small pieces, roll into balls, flatten with dry flour and roll out into circles, shake off excess flour and cook on tawa, turning to cook other side. Then use tea towel to press gently to puff up or hold over hot flame/under hot grill. Stack and cover with clean tea towel.


Paratha
Use basic dough to make parathas by getting a small piece, spread out a little with fingers and smear with butter. Roll (like swiss roll) into long cylinder and form into coil and flatten into circle, dust with dry flour and roll out and cook on tawa. Turn and cook other side. The butter melts and gives flaky layers with crisp outside. Can make in diff shapes - some people/regions do triangles or squares - up to you! Or roll out like rot, spread with butter/oil/ghee and then fold into triangle or square shape, brushing each layer with butter/oil/ghee. Roll out and cook on tawa

Stuffed parathas - can either roll out 2 small rotis and put filling on one, cover with other and roll out and cook or can (takes a while to master) do as above - spread out 1 piece of dough, place filling on top, roll, coil and flatten and then roll out and cook. With first way, get 'sandwich', 2nd way get filling in layers. Just make sure filling is not too soggy!

Fillings:
Potato
Boil, steam or microwave until cooked, mash with paste of green chillies (can use red chilli powder as well or if don't have/want green chillies), salt & coriander (fresh if you have it, dried if not)

Radish (mooli)
Grate and squeeze dry, add paste as above and use, or if too wet dry fry in pan until moisture cooked out.

Keema (minced lamb) if dry is a good filling.
Can also use leftover curry eg Aloo Gobi if 'dry' or use cooked meat/veg with spices to taste.

These are just a few fillings that we use - experiment and I am sure you will come up with loads more!

Hope this helps - feel free to ask if you have any questions but don't expect a speedy response as girls are demanding some attention and I need a :coffee:!



:wave:

Zindee

Brilliant, just what I was looking for....Thanks

Quackers

bigmuffins wrote:

Cooking
I also use a round flat wire thing with handle (we call it a saikana) to hold over gas flame to make them puff up but can use tongs to hold and turn if prefer or use a folded tea towel to press gently on roti in pan to make it puff up, or put under hot grill and watch carefully!
:wave:

My husband uses his hands to do this bit on a gas ring of the cooker - always makes me squirm :eek:

He makes chapati's and parathas with chapati flour (much nicer taste than ordinary flour - we used that once when we ran out of chapati flour) but I'm off to give him the info about fillings - he hasn't tried those before - yummy.

Thanks for the info. x

critical1

WOW I love Roti