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Roti - Phulka - రోటీ - ఫుల్కా - Indian Flat Bread - గాయత్రి వంటిల్లు




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Gayatri Vantillu | గాయత్రి వంటిల్లు | YouTube India Top Chef 2014


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Recipe Text


Ingredients:

    • Wheat Flour – 1 Cup (100ml Cup)
    • Water – 1 Cup (50ml Cup)


    (Online Conversion utility to convert Gms to Cups & Temperatures etc)

    Preparations:

    Take a flat plate and add 1 cup of whole wheat flour. Then add water and make the dough. Generally for 1 cup of flour it takes ½ cup of water to form the dough. But do not add all the water at once. Add water slowly and make the dough. Knead the dough with the knuckles of your hand till soft. One can prepare this dough in a food processor also. The dough should be soft to touch. When there is enough water in the dough the Rotis will puff perfectly. So prepare soft dough. Keep this dough in a covered box. Keep it aside for at least half an hour.

    Method:

    Take a bowl for which there is a firm lid. Take a muslin cloth and spread it in the bowl. Keep this near the Tawa.

    Divide the dough into 4 equal portions and make balls. Heat a Tawa. Keep the Roti making frame near the Tawa. Now take a ball and coat it with dry flour and start rolling. When it is of Puri size, coat again with dry flour and roll it to a Roti. When the Tawa is hot put this rolled Roti on it. After few seconds you will see some bubbles on the Roti. Then you turn it to the other side and roast. When the other side is also done take this half cooked Roti on to the Roti making frame.

    Now hold the handle of the frame and put it directly on the flame. Then slowly the Roti puffs. Now flip the Roti to roast on the other side. Now the Roti is fully done so take it and drop it in the bowl in which we have spread a muslin cloth. Similarly make all the Rotis and put them in the bowl. When all Rotis are done bring the edges of the muslin cloth together and cover. Now close the lid. By doing this the Rotis will remain soft inside till consumed. They won’t become soggy because the muslin cloth will take all the moisture and keep them soft.

    Points to Remember:

    One 100ml Cup gives 60gms of wheat flour. With this 60gms flour we get 4 Rotis. These 4 Rotis are sufficient for 2 people for one meal. Eat lot of vegetables with these 2 Rotis.

    Make Rotis just before you serve food. Hot Rotis are softer and also taste good.

    Do not remove the bran from the wheat flour. Many people have wrong notion that Rotis will not puff if there is bran in the flour used. But here you can see in this Video how they puff. You can also give a try for yourself to come out of the wrong notion.


    Enjoy !!!!!!!!!!!!!!


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    Our Earlier discussions on the Blog
     
    Tanya said...

    Hi gayatri garu!!!

    I am facing a problem while making chapatis. My chapatis are becoming too hard after 5 min. I made the stuff at night,keeping it aside and doing chapatis in the morning. My grand ma said to use some milk while making chapatis, so as they will come soft. But no use.Do u think this is a problem with frying them or else making them ?

    Please clarify my doubt..

    Tanya

    November 26, 2009 3:05 PM

    Delete
    BloggerGayatri Vantillu said...

    Tanya Garu,

    I prepare only Rotis (Phulkas). To keep them soft I smear a bit of Ghee soon after bringing them out of the flame. Hope this tip would help you

    November 30, 2009 7:08 AM

    Your Earlier comments on the Blog
     
    Anonymous said...

    hi,
    gayatri garu
    i tried phulkas but its n't cming out can u plz say me why.In the description u said "Don't remove the bran" what is the bran ....
    can u plz reply me.....

    thanks
    reni

    September 15, 2009 8:04 PM

    Delete
    Bloggerramesh said...

    reni
    bran means "thoudu" in telugu

    September 15, 2009 8:19 PM

    tarakeshwari said...

    for making rotis , u didnt suggest at that 'how much flame to be maintained for burning the roti ?'
    however thaks a lot for ur recepies and suggestions.......
    waiting for ur reply.....

    from,
    tara

    June 20, 2010 12:44 AM
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