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How To Ace Making Round Fulka Chapatis, For Yourself!

That being said, in olden times, we know that this was the first test of the new Indian bride’s ability to cook was based on how she would make chapattis and therefore look after the family. Umm… huh?

My mother still tells me, that making round chapatis is no rocket science, literally all about practice. The thing is, I KNOW how to make round chapattis and they even puff up! And well, of course I am showing off because this happens to be one of the biggest feat I have achieved in life. Also yes my extended family has already told me I am ready for marriage because I can make chapatis. Cool cool cool cool cool no doubt, no doubt!

That being said, in olden times, we know that this was the first test of the new Indian bride’s ability to cook was based on how she would make chapattis and therefore look after the family. Umm… huh? If she rolled them round and even, and cooked in a way that no patches remain raw or be charred, get them to fluff beautifully? Could she roll out a chapati and watch the one on the stove at the same time?

Related Article: 3 Easy Indian Cocktail Recipes To Make You Popular This Diwali

The in-laws would then pass their verdict on the bahu. Since now the days of judging the bride are over, it is the truth that that getting the chapati right is an instant indicator of the chef’s experience. Someone can make curry, dal, biriyani and all proteins right in the first time. But a perfect chapati until one has made several not-so-good ones before. Making chapatis is easy once you know how but it takes a few stumbles to get there.

Therefore, I want to share my gyaan (the only one skill I have in life to boast about apart from writing and eating an entire portion of butter chicken in a single go) with you guys.

Doh!

The dough needs to be right. Along with water, it has to have right amount of ghee or oil to knead it. The more generous you are with the fats, the softer will the final result be. Knead it with the heel of the palm to get a well kneaded dough.

On a roll!

Make a firm straight stroke, with more pressure on the circumference than the center. Do not, and I repeat do NOT flatten the little ball of dough with your fingers. The pressure should come from the center of your palm as you slowly flatten the edges. This will take a few tires for sure but it really is all about the practice. Watch a video after reading this to know what I mean.

Now, turn the flattened dough at different angles after it feels stuck to the base. Dip it in the dry aata and repeat the stroke.

Hot And Lit

The tava needs to be pre heated on a low flame as you roll the chapatti out. Now, place your masterpiece on the hot tava gently in the center, making sure there are no folds. Let’s call the side being heated, the first side as A and side two as B.

Twist A a couple of times so that it cooks evenly with a cloth because you are not your mother who can do it with bare fingers. Mothers are invincible.

Now, turn the chapati over before black spots start to form, again making sure there are no folds. Heat B almost fully cooked directly on the tava. Let B remain a little kachcha and use the pincers to pick up the chapatti.

Now, on a high flame, place A directly on the flame. The sequenc e of sides is to be noted. If the dough was fine and you did not end up making your chapati looking like map of Mumbai or Delhi, the chapati will swell. The moment it swells completely, turn it around and place side 2 on the flame for 2 seconds.

And! Thank you for coming to my pretentiously written Ted Talk. Let me know on @MissBhatt3 on Twitter what you ended up making. Because as Baba Ranchhoddas Chanchad once said, “Main apne kamzor students ka haath kabhi nahi chhodta”!

Eats

How To Ace Making Round Fulka Chapatis, For Yourself!

That being said, in olden times, we know that this was the first test of the new Indian bride’s ability to cook was based on how she would make chapattis and therefore look after the family. Umm… huh?

My mother still tells me, that making round chapatis is no rocket science, literally all about practice. The thing is, I KNOW how to make round chapattis and they even puff up! And well, of course I am showing off because this happens to be one of the biggest feat I have achieved in life. Also yes my extended family has already told me I am ready for marriage because I can make chapatis. Cool cool cool cool cool no doubt, no doubt!

That being said, in olden times, we know that this was the first test of the new Indian bride’s ability to cook was based on how she would make chapattis and therefore look after the family. Umm… huh? If she rolled them round and even, and cooked in a way that no patches remain raw or be charred, get them to fluff beautifully? Could she roll out a chapati and watch the one on the stove at the same time?

Related Article: 3 Easy Indian Cocktail Recipes To Make You Popular This Diwali

The in-laws would then pass their verdict on the bahu. Since now the days of judging the bride are over, it is the truth that that getting the chapati right is an instant indicator of the chef’s experience. Someone can make curry, dal, biriyani and all proteins right in the first time. But a perfect chapati until one has made several not-so-good ones before. Making chapatis is easy once you know how but it takes a few stumbles to get there.

Therefore, I want to share my gyaan (the only one skill I have in life to boast about apart from writing and eating an entire portion of butter chicken in a single go) with you guys.

Doh!

The dough needs to be right. Along with water, it has to have right amount of ghee or oil to knead it. The more generous you are with the fats, the softer will the final result be. Knead it with the heel of the palm to get a well kneaded dough.

On a roll!

Make a firm straight stroke, with more pressure on the circumference than the center. Do not, and I repeat do NOT flatten the little ball of dough with your fingers. The pressure should come from the center of your palm as you slowly flatten the edges. This will take a few tires for sure but it really is all about the practice. Watch a video after reading this to know what I mean.

Now, turn the flattened dough at different angles after it feels stuck to the base. Dip it in the dry aata and repeat the stroke.

Hot And Lit

The tava needs to be pre heated on a low flame as you roll the chapatti out. Now, place your masterpiece on the hot tava gently in the center, making sure there are no folds. Let’s call the side being heated, the first side as A and side two as B.

Twist A a couple of times so that it cooks evenly with a cloth because you are not your mother who can do it with bare fingers. Mothers are invincible.

Now, turn the chapati over before black spots start to form, again making sure there are no folds. Heat B almost fully cooked directly on the tava. Let B remain a little kachcha and use the pincers to pick up the chapatti.

Now, on a high flame, place A directly on the flame. The sequenc e of sides is to be noted. If the dough was fine and you did not end up making your chapati looking like map of Mumbai or Delhi, the chapati will swell. The moment it swells completely, turn it around and place side 2 on the flame for 2 seconds.

And! Thank you for coming to my pretentiously written Ted Talk. Let me know on @MissBhatt3 on Twitter what you ended up making. Because as Baba Ranchhoddas Chanchad once said, “Main apne kamzor students ka haath kabhi nahi chhodta”!

Eats

How To Ace Making Round Fulka Chapatis, For Yourself!

That being said, in olden times, we know that this was the first test of the new Indian bride’s ability to cook was based on how she would make chapattis and therefore look after the family. Umm… huh?

My mother still tells me, that making round chapatis is no rocket science, literally all about practice. The thing is, I KNOW how to make round chapattis and they even puff up! And well, of course I am showing off because this happens to be one of the biggest feat I have achieved in life. Also yes my extended family has already told me I am ready for marriage because I can make chapatis. Cool cool cool cool cool no doubt, no doubt!

That being said, in olden times, we know that this was the first test of the new Indian bride’s ability to cook was based on how she would make chapattis and therefore look after the family. Umm… huh? If she rolled them round and even, and cooked in a way that no patches remain raw or be charred, get them to fluff beautifully? Could she roll out a chapati and watch the one on the stove at the same time?

Related Article: 3 Easy Indian Cocktail Recipes To Make You Popular This Diwali

The in-laws would then pass their verdict on the bahu. Since now the days of judging the bride are over, it is the truth that that getting the chapati right is an instant indicator of the chef’s experience. Someone can make curry, dal, biriyani and all proteins right in the first time. But a perfect chapati until one has made several not-so-good ones before. Making chapatis is easy once you know how but it takes a few stumbles to get there.

Therefore, I want to share my gyaan (the only one skill I have in life to boast about apart from writing and eating an entire portion of butter chicken in a single go) with you guys.

Doh!

The dough needs to be right. Along with water, it has to have right amount of ghee or oil to knead it. The more generous you are with the fats, the softer will the final result be. Knead it with the heel of the palm to get a well kneaded dough.

On a roll!

Make a firm straight stroke, with more pressure on the circumference than the center. Do not, and I repeat do NOT flatten the little ball of dough with your fingers. The pressure should come from the center of your palm as you slowly flatten the edges. This will take a few tires for sure but it really is all about the practice. Watch a video after reading this to know what I mean.

Now, turn the flattened dough at different angles after it feels stuck to the base. Dip it in the dry aata and repeat the stroke.

Hot And Lit

The tava needs to be pre heated on a low flame as you roll the chapatti out. Now, place your masterpiece on the hot tava gently in the center, making sure there are no folds. Let’s call the side being heated, the first side as A and side two as B.

Twist A a couple of times so that it cooks evenly with a cloth because you are not your mother who can do it with bare fingers. Mothers are invincible.

Now, turn the chapati over before black spots start to form, again making sure there are no folds. Heat B almost fully cooked directly on the tava. Let B remain a little kachcha and use the pincers to pick up the chapatti.

Now, on a high flame, place A directly on the flame. The sequenc e of sides is to be noted. If the dough was fine and you did not end up making your chapati looking like map of Mumbai or Delhi, the chapati will swell. The moment it swells completely, turn it around and place side 2 on the flame for 2 seconds.

And! Thank you for coming to my pretentiously written Ted Talk. Let me know on @MissBhatt3 on Twitter what you ended up making. Because as Baba Ranchhoddas Chanchad once said, “Main apne kamzor students ka haath kabhi nahi chhodta”!

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