I always love replicating what my mum used to cook for us! I love reliving my mum’s life… Dad used to come back from work @ around 6 in the evening, I n my brother used to be back from school/tutions/college at odd times…
No matter what time we reach home, mum always made hot phulka rotis for lunch/dinner! I’m pretty much like her… She too doesn’t prefer to have left-over, specially rotis!!! I have been making all puffed up rotis since I was in school, but I was too lazy to make them often :) Art of making a perfect roti is something I learnt first in kitchen, n yes… I still enjoy making it the same way. This time I asked hubby to click a few pics while I’m making it, n here they are!
1 cup Wheat Flour
3/4 cup Water
Salt, to taste
1 tbsp Oil
Ghee, to serve
STEPS TO FOLLOW:
- Mix wheat flour and salt in a big bowl.
- Add 1/2 tbsp oil in it and knead a soft dough by adding water gradually as required.
- Once done, add remaining oil in it and knead it for 2-3 mins more.
- Cover it with a lid or cling wrap and let it rest for 10-12 mins.
- Divide the dough in 5-6 equal portions.
- Roll them out thin to make them 7-8″ in diameter.
- Place it on a flat griddle on low heat.
- Once you find bubbles on top, flip it over and cook it for 1/2 min.
- After that, hold it with a chapati tong and cook it on direct flame both the sides.
- It will puff up like shown in step-wise images.
- Brush a little clarified butter (ghee) and serve hot with any gravy!
- Make sure you don’t add water at a time as quantity of water depends on quality of wheat flour too.
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