MASTERCLASS IN CHAPATI | How to make the softest ROTI | Homemade Phulka | Food with Chetna

[@deebadubbie]

Over the last years I tried making chappatis following your video from years ago including others from other KZbinrs, and it did not end up as hoped for. Since then I only bought store-bought tortillas, which was OK. While cleaning out the pantry, I noticed chappati atta, which was still good. On impulse, I decided to give it one more go. I found your video and tried it with all your tips- the end result was as you say absolutely stunning! Not round, not uniformly thick, but frigging FABULOUSLY soft and tasty!!!! Thank you so very much! I have a lot of confidence now to make this a weekend staple.

[@rezzac]

The atta flour must have made a whole difference?

[@crushivintage]

Centuries and centuries of food history being shared with the world! Beautiful!

[@imeldaloimand6500]

❤Thank You for your detailed instructions

[@katzenpee]

Thank you for this! ♥️ I have been married to an Indian for 3 years and I can cook Indian food but have never managed to make him chapatis. Your video has showed me where I have been going wrong. My husband will finally have a wife who can make chapati 😄

[@smartkitchen4926]

😁

[@rupalishankerarthub]

you gotta make chapatis and phulkas everyday - however wrong you may go. Lots can go wrong: **Dough is kneaded with too much water or too little. For phulkas dough has to be medium sticky. For parathas it should be more sticky. For puris the driest. After kneading, cover with cotton tea towel and leave it for 30 min. **You are applying too much or too little dry flour while rolling **Using too much or too little pressure while rolling **Uneven pressure while rolling so your rolled out chapati is not evenly think. After rolling to around 6-7 inch diameter, Put on tava (flat girdle)- 1st side down. Wait for this side to cook a little bit (it will lighten with small white spots and brown very slightly). Flip over to second side. Now you should see bigger bubbles. Turn to see if it's completely cooked on the second side. When it is cooked, then pick up on corner with tongs and put it directly on flame on the 1st side which is only slightly cooked. It should puff up immediately - phulka is ready. Trust me I tried literally at least 40 to 50 times to get a edible phulka and I am way down probably C minus in terms of quality today....try and try again and voilà! one day you'll get perfect phulkas.

[@nourelhouda9134]

Me too I am married with an indian but I am still struggling with indian food

[@sureshglobeit]

Right hand more pressure while rolling and left hand zero pressure

[@sharifamerchant603]

@@smartkitchen4926 😊

[@bensmithy4279]

Finally! Someone shows how to make a proper chapati! Thank you for keeping it fairly detailed to understand each and every step in the process! 🙏🙏🙏

[@shaidabegum.]

Thank you chetna for this tutorial. I make roti just with atta and water. I don't add butter at the end, i keep the rotis covered straight away and the steam keeps them soft.

[@kaysonarine1052]

I am binge watching your recipes and love how much you care about the process and end result. Thanks a mill.

[@romillalalla1444]

Beautiful Roti's Chetna, healthy too without the additional oils before kneading the dough. Thank you so much.

[@FoodwithChetna]

Thanks Romilla

[@RichardMerrill3Hawk]

Fantastic! Our roti always turn out too floury, so the flour burns, and they're not so great, hard on the edges too. Now, after watching you, no more putting flour on the counter and rolling them! I'll dip them instead -- that's a great thing to know! Thanks so much for these videos.

[@mortenbrendefur7878]

Thank you for your angle on this bread. For the first time in my life, I made Chapati today, and they turned out delicious, all of them. Even my kids loved them. I did not have this special indian flour, so I just took roughly 50 grams of fine ground whole wheat flour and 200-220 grams of white wheat flour. I must admit that I like a bit of salt in my bread, so I added a teaspoon of salt, and a spoon of sunflower seed oil. Water to consistency, and then rest for an hour or so. 9 equal sized buns, rolled out perfectly well, and only 2 did not puff up perfectly. I have great plans for the next time I make this. Today, my kids ate them rolled up with bologna, and youngest one preferred with chocolate spread. I had one with chocolate spread too, and Yes. They are excellent also like that. Next time, I will try with a bit different filling, like chicken, some creamy sauce with champignon, salad and thousand island dressing... I look forward to my next time making this already! Maybe tomorrow and bring together the children's grandparents as well :)

[@geekzgalore1]

Very detailed video :) Oil to dough - in my experience, the roti with oil added to dough is slightly more pliant and less chewy when eating. This doesn't matter if you finish off fresh ones right off the stove - but will matter if you store in a box and eat it later. I tried omitting the oil but people complain about the quality of roti (I've been cooking this for decades and now fairly proficient) Reheat - reheating in steam works best. Put roti in a box, heat water in something like a large pan or pressure cooker, and put the entire box inside. Pick up in a few minutes.

[@y2nsamy2nsam3]

Thanks for the tip

[@tanaysinghal1218]

I m from be a small town near Nepal .It's lovely to see how u even without disturbing Indian mother's touch use modern ethinicity to get people fall in love with cooking. Thank You soo much for encouraging people

[@LukeDrew-l6u]

The most genuine chapati video I have seen.. thank you.

[@FoodwithChetna]

Wow, thank you!

[@bosha9035]

Gorgeous !!! I ordered a 3kg packet of Atta, and thanks to your recipe I'm doing well!!! You are a very good teacher, because I make all your recipes vegan, they are a great success for my family. Thank you to you and your Fabulous ideas!!!

[@islandgirl3330]

Thanks for letting us know the importance of using Atta flour. I made some by putting wholewheat and white flour together. I just checked at Walmart and they sell it there. I am glad to know that I don't have to put salt and oil in them. I think butter is healthier. Thanks for showing us how to get them to puff up.

[@FoodwithChetna]

Wonderful!

[@shaymakhan900]

Very very gud explanation thank u

[@FoodwithChetna]

thanks

[@stephanieoduro5604]

Just made this for the first time. Perfect recipe!!!

[@jennifermulcaster316]

This was SOOO helpful Chetna. I FINALLY made my own chapati and they turned out beautifully!! No special pan or rolling pin, or board. Just made these exactly as you said to and I can't believe how easy it was -- thanks to your spot-on tips!! I traveled to India twice in my 20s and have fond memories watching men and women in Northern India making roti. I was always a little intimidated to make them even though I usually do not flinch at making complex dishes. Whole wheat chapati is simple and nourishing and it tastes heavenly when used to scoop up a delicious curry. Thanks to your video I am intimidated no more!! And yes, THEY PUFFED!!

[@JustinDOehlke]

I could've never guessed it's this simple. I'm baffled

[@beatrizlrodriguez4348]

you are a great presenter and chef, thank you!

[@ffnrew]

You make it look so easy! Thank you for showing it step by step, I will definitely try to make this at home!

[@SarahAnderson-id4yz]

This was so engaging to watch, thankyou!

[@tinawright3950]

I can’t wait to make this. I first had Dosa last year and fell in love. Never had Roti but I have had Naan from grocery store. Thank you for making this look so easy.

[@Qscrm]

Thank u for using both pans its cleared all my doubts including without oil n normal water ....very grateful for all the details

[@TinyFoodkeyOfficial]

so yummy

[@mohanrajssekar]

Thank you so much for this updated video! I really appreciate it. Still trying to master the chapati making skill, hoping to see progress with time.

[@nasimfarzana6431]

Excellent you taught the hundred years old authentic method no need to add( kachra ) unwanted things in roti or chapati atta

[@FoodwithChetna]

Thanks Nasim

[@sushilashukla1289]

Namaste Chetna. Cold water dough is good when we eat it straight off the tawa. I use boiling water and oil because we eat at our convenience even the next day. I even freeze my roti 'cause I'm alone. Lots of love from South Africa

[@y2nsamy2nsam3]

Do you use atta or normal wheat flour

[@pemmorgan3939]

Your recipe and method looks great! I will follow you to make roti! Thank you!

[@FoodwithChetna]

Enjoy

[@vindumaharaj104]

Loved your description. Beautiful chappatis.

[@sharni888]

I simply love the green plant with round leaves on the kitchen shelf👍

[@FoodwithChetna]

thanks

[@anitarugoobur3649]

Thank you. You gave us a thorough detail. I hope i can make them puff like you did. I love it.

[@FoodwithChetna]

👍🏼

[@alinahjaffery]

I love chetna!! Thank you!! ❤❤

[@FoodwithChetna]

Thanks

[@dabahwoodien8652]

Thank u, for giving that beautifully explaination

[@FoodwithChetna]

🙏🏽

[@RornStreetFood]

Delicious food thank you for sharing video cooking food

[@mahmoodbhamji6279]

Hi. I watched your roti video and followed your instructions as you described with just mixing atta flour and water (and nothing else!). I used 1 mug as a standard measure with half a glass of water and prepared the dough as you instruct, and left it for 30 mins to rest. I rolled it as a thick long sausage and divided it into 8 equal portions. I rolled rolled into each portion to golf ball size and cooked it over a heated tawwah flipping over a few times, and towards the end holding it over a moderate naked flame. And like magic it fluffed up! Wow. Not since I watched my mother make rotis I last helped, I have not eaten a real Gujerati rotlee. They look pukka roti. Thank you.

[@FoodwithChetna]

glad it worked!

[@jumbe]

Thank you for the tips.

[@susanwatts40]

I will definitely try this, thank you. X

[@FoodwithChetna]

enjoy

[@JonnRamaer]

Utter perfection !!! Thank you Miss.

[@shorelined1]

It took a few videos to find yours. When I was 20 I watched my boyfriend's dad make chapati, which had been a favorite of mine as a teen from restaurants. I winged it when back home in AZ and after some practice they came out great. That was over 30 yrs ago so I needed a refresher. I was told then by Ved Vatuk it needed no oil and wanted to be true to what I'd learned before. I could've eaten a stack of his chapatis. Thanks for this!

[@PepperShadesPVTLtd.]

Excellent explaination. Thank you.

[@thembisilebuthelezi8003]

Wow wonderful job.thanks for sharing it's looks nice. I like your explanation. ❤

[@jocelynhibbert8587]

Yes ,your step by step really help thank u very much . Ram, Ram.

[@aneessiddiqee1051]

Such an easy recipe! Thank you!

[@FoodwithChetna]

You are very welcome

[@mariadiantherese9663]

Excellent tutorial!! Thank you, especially for demonstrating so clearly, that no specialty equipment is necessary. For those of us with limited kitchen space, that is a huge plus. Can't wait to make these!!

[@ladym8378]

This is a fantastic class for beginners, I’m glad you demonstrated using the normal pan as I’ve got an electric cooker. Your roti’s looks scrumptious.

[@FoodwithChetna]

Thanks

[@ladym8378]

I made the roti after your video, my first one puffed up like a ballon , the remain few not as much , but they were just soft.

[@emilygoudie8493]

Great presentation and I will definitely give it a go as you have inspired me. Dipping the ball of roti in the flour is a good tip. Many thanks. Look forward to more recipes from you.😋

[@shibanibanerjee9443]

Thankyou for showing one of the favourite receipes puffing it up on the tawa👍

[@rosjelani2049]

Thank you for sharing the tips and recipe. Will try it

[@sunitahota1570]

Thank you so much for this video and the tips for making soft chapati God bless you bless 🙌 you

[@sunshinewithin435]

The air will gently carry this familiar aroma throughout the house. The fragrance of roti on the tawa, getting speckled and puffing up is a form of nostalgia evoking heightened senses 🎉Thank you for the lesson, ma'am 🙏

[@FrazinBieau]

Fantastic

[@FoodwithChetna]

Thanks

[@patsyfernandes638]

Wonderful chapatis. Most definitely I am going to follow your method. Am so looking forward to making the chickpeas with spinach and the chapatis. Thanks for sharing. Your explanation is spot on. Bless you and your family.

[@Velamina48]

Thanks very much. You have answered all my issues.

[@FoodwithChetna]

you are very welcome

[@PedroMartinez-xh7nw]

I gave up trying to make roti because I always had the problem of them not being soft. But now I know the secret of resting the dough, I'll try again. Thank you Chetna!

[@aimeesolognier2918]

I'll try it for sure, thank you

[@FoodwithChetna]

ENJOY

[@vixlenz]

Excellent master class!! Thank you Chetna💕💕💕

[@David-ss2xb]

Thank you very much for the very clear and detailed instructions. I had no idea of the importance of having atta to make them. Terrific channel!

[@glenhehir3833]

Chetna. I know this video is a year old, however. I’m starting to think it’s one of my favorites of yours. Before I watched I was thinking of how I would love a nice goat curry, (with massaman because I love it). Then I checked out this video. And I am even more hungry. Slow cooked goat curry and vegetables and soaking up the juice with this beautiful flatbread. Yummm! Thankyou for demystifying some of the issues I usually have making them.

[@margaretanneshawcross3471]

Thank you so much for making this video it hs been really helpful

[@FoodwithChetna]

So glad to hear that

[@iranithomas4016]

Thank you.

[@rumbagounden1225]

Thank you ❤

[@ranjithkatugampala5579]

Brilliant explanation. Thanks a lot

[@FoodwithChetna]

Most welcome!

[@Davina-ru4gp]

Thank you for sharing this step by step guide, I have tried to make them a few times and they was so hard! but you have encouraged me to try again and concentrate more on my dough. Thanks again !!

[@marianocabrini6069]

Great recipe an explanation Chetna!!! Thank you so much!!

[@barinderkaur317]

Nicely described.

[@FoodwithChetna]

Thanks

[@avisfernandes5953]

Thankyou for sharing your receipt which looks so yummy .

[@FoodwithChetna]

thanks Avis

[@27kjh]

Absolutely awesome! Thank you.

[@FoodwithChetna]

Glad you enjoyed it!

[@sarahdavis1198]

I am going to make these tonight - thank you and love from New Zealand xx

[@FoodwithChetna]

you are welcome

[@jalilahalias3457]

Ouh ,I love capati ..👍👌🤤😍🇲🇾

[@jalilahalias3457]

Other than butter, can we applied a ghee on top ....?

[@Ashok-cl6eu]

I am confident that after watching ur vidio, I can make chapati not like u but certainly I can eat. I am 71 year old, a lawyer, Arbitrator and Mediator. I want to learn it. Thanks a lot.

[@abi2270]

OMGosh!!! this is the most informative chapati making video I have ever seen. I always wondered why my chapatis kept cracking after cooking. Now I know. Thanks very much. I too don't add oil--just atta and water.

[@ravinderjohal1088]

I made cheese today after watching your vedio. It is really got made very good. Thanks Chetan Ji.

[@FoodwithChetna]

Most welcome 😊

[@mansidash78]

So important your tips are. Thank u

[@SuroviSalgado-dc6xe]

Gonna try this tonight - thank you for sharing.

[@thoughtdujour]

Brilliant!

[@FoodwithChetna]

thanks

[@shirleycruickshank3333]

Very helpful thank you...

[@FoodwithChetna]

You're welcome!

[@fionafernandes1417]

Beautifully explained.

[@indorikiranskitchen467]

I like 👍👍 your chapati video wonderful 👌👌 . Thanks for sharing 🤝🤗🤗🙏🙏🙏.

[@FoodwithChetna]

Thanks

[@njuelz]

wow!! this is so simple, compared to how I was taught to make chapati, Thank you love your channel God bless you more.

[@FoodwithChetna]

Thanks so much

[@multiseeva1]

An excellent and very informative video on chapathi/Roti.The use of atta flour only is a great tip.I use to live in Yorkshire,UK.I never came across your channel.Now I live in US and am retired so I see a vast array of channels.Great knowledge on softness of flarbreads.Kudos to you.Thank you

[@soniatherese2024]

I’ve just tried your recipe & used my mixer and they are perfect…..thank you & can’t wait to make a curry 👍👍

[@FoodwithChetna]

so wonderful

[@chrispettersson6101]

Thank-you Chetna. I'm going to make them for the 1st time tonight. Wish me luck !

[@FoodwithChetna]

enjoy

[@juliehillebrand8923]

This is so lovely, Chetna! Thank you! I've been following you for awhile and I really appreciate your advice!

[@FoodwithChetna]

You are very welcome

[@nancyosullivan719]

Thank you for this video. I really should have tried this by hand, but I've ordered an electric roti maker. The cooking seems to be similar to what you have done. I hope you understand this 73 year old needs her electric appliances to cook. I can't wait to try this recipe. It's greatly appreciated.

[@ByFaiK]

also called phulka especially when its puffed up. also the way you make pera plays a great role in how the roti turns out. being able to do a good pera was a huge challenge for me. one question why didnt you do that little clapping, that all our moms do after kneading it.

[@FoodwithChetna]

haha that is not essential

[@juanitaschoeman9573]

Looks delicious! This is the easiest recipe I've ever seen. Thanks so much for sharing. 🌹💕

[@rebekahjalali6435]

just LOVE this video and your most comforting and encouraging style of teaching. Now i WILL TRY making Chappatis. For sure:)

[@janetill1158]

I love roti so will give this a try

[@briandsouza578]

I have seen a lot of videos on making chapatis..chapatis didn't turn out good.. Finally I am happy with the chapatis I made after seeing your video.. Your video really helped.. Thank you

[@FoodwithChetna]

My pleasure 😊 so glad I could help

[@tonyburton419]

You are delightful. - got round at last to making these.- cheers.

[@venkatapadmasesharatnamkaj6342]

Excellent madam. No vedio showed how to bake. Your vedio showed completely. Thank u.

[@Apocalypz]

I've tried multiple times to make roti, but they always came out dry and would never steam. Always used a basic pin on the counter in a standard non-stick pan. You've helped me realise I was only resting the dough for 10-12 mins and THAT was my failing point.🙌 Making these for dinner tonight but will rest 30+ mins instead. Thank you!

[@Dr_A01]

That's enough time to rest the dough

[@peachNpink]

The issue is not with the resting time. You need to make a very soft and pliable dough, roll them with a light touch, roast them at optimum temp. If the chapaties cook slowly they lose moisture and become hard. So you need to adjust the flame to medium high. After roasting keep it covered in a container lined with cloth or butter paper to seal the moisture.. Keep the container covered.

[@jocelynhibbert8587]

Thank u so much ,I have been trying to get mine to blow up for years hope I got it u explain so well. Thanks.

[@silloosidhva5060]

Your explanation is just too good. I will try without salt and oil. Hope mine turns out as perfect as yours.

[@FoodwithChetna]

enjoy

[@jaswantsingh9287]

Thank you for the jargon free and short tutorial.Also salt and ghee free pre cooked dough.

[@FoodwithChetna]

Thanks

[@kiranmistry8262]

Awesome !I would like to try without the oil this time. Thank you.for sharing...

[@FoodwithChetna]

You are welcome

[@andrewbrooker2486]

Lovely video, tried a few times now, but not sure if it thoroughly cooked through, but will try with your tips 🙏 Thanks

[@malamunsamy4935]

Thank you my dear really appreciated ❤blessings from south Africa 🇿🇦

[@kikmeister1016]

Thankyou Chetna, much appreciated sharing with us all 😋👍

[@FoodwithChetna]

Thanks

[@jdxtube68]

Excellent! Thank you from Australia!

[@FoodwithChetna]

You are welcome!