🥕Your Kids will love this! Carrot Kheer - A healthy Dessert recipe from Chef Sunder 🥕🥕 kzbin.info/www/bejne/epu5l4yda6qcgbs
@fariha2147 Жыл бұрын
What is the price of twa n chani ?
@audreynaidoo2797 Жыл бұрын
Must you use hot water to make the dough pliable
@ambareeshaankad124710 ай бұрын
@ Ap@@fariha2147
@hasinajakate3954 ай бұрын
10 hours old dough can make puff roti
@mumalam6722 ай бұрын
Where do I get the little grill with a handle? That's really useful!!!
@vidyals7473 жыл бұрын
We make best roti without wasting gas, and no need to add sugar wheat has got natural sugar, where ever possible we should avoid sugar, and that square tava is not that much convenient only looks, our traditional Indian iron tava is the best i can say other than that your explanation was very nice and useful waiting for more such useful tips stay connected.God bless you.
@mahalakshmibalasubramaniam12513 жыл бұрын
Give receipe for stuffed nan
@gowrir66863 жыл бұрын
But did he say to use the same tawa??
@vidyals7473 жыл бұрын
@@gowrir6686 he didn't say anything about tava, its only my experience i shared, what all I have written is only my experience, because I have 46 years of experience, just want to share.
@gowrir66863 жыл бұрын
@@vidyals747 ok mam
@vidyals7473 жыл бұрын
@@gowrir6686 welcome and thank you🙏🌹 happy VARALAKSHM vrata
@mogimbo3 жыл бұрын
The first time I had a chapati perfectly puff up is genuinely one of my most treasured memories :)
@theallrounders22772 жыл бұрын
😁😁
@idig73452 жыл бұрын
😄 i can relate
@DiaryofaDeafLady2 жыл бұрын
I haven't got mines to puff like this Maybe a few bubbles!! I'm still a work in process!!
@breathnstop Жыл бұрын
Me too I was about 6 and my mom loved everything Southeast Asian. This was in the 1950s. She was a guitar and folk singer ahead of her time and well before the Beatles found India. I was blown away by the delightful flavor and it was served with a potato curry. The chef taught two new words that day I never forgot. Chapati and Paratha. Much love.
@breathnstop Жыл бұрын
Tammy I think this takes a lot of practice. Don't give up.
@laxmivasudevan75762 жыл бұрын
Two important points I found are 1) knead the dough well 2) put the chapati on medium hot tava , turn it , what is important is the two sides of the chapati should not get stuck while on tava . This time also gives time to roll out another chapati . One can use the same burner by increasing the flame and make phulka .
@badrinathyv97832 жыл бұрын
Excellent n neatly explained like a kitchen proffessor.also u r having all d tactics of receipes.so let God give u long life n sathvica sampathu..antha.Badarinath.mysore.
@vasiegovender9901Ай бұрын
Thanks for recipe from South Africa ❤
@gamesmaster908 күн бұрын
I like your idea. Thank you 🙏🏽
@SudeepDSouzaJ3 жыл бұрын
For those looking for weights. For Ashirvad Atta, and for 6 chapathies, use 150gms of Atta and 100gms of water, for the perfect dough.
@rajbalasharma76223 жыл бұрын
I feel it's a wastage of gas as you have used two burners throughout the process.
@SudeepDSouzaJ3 жыл бұрын
@@rajbalasharma7622 As per the chef's video yes.. It is a waste of gas.. However, if you know the right technique and your chapathi pan has a handle, move the chapathies from the pan to the wire mesh and then use the hot bottom of the chapathi pan to press down on the phulkas, the puff process is faster and you can save gas as it reduces the cooking time. Also cook both sides of the chapathies, this one side cooking thing does not work as the other side will stick to the mesh.
@fannyissac73983 жыл бұрын
Thanks for exact measurements!
@abhishekkumaryadav10642 жыл бұрын
Life Saver🙌🔥
@anantamurti4346 Жыл бұрын
What about water temperature? Lukewarm or cold water?
@umaganesh1198 Жыл бұрын
Nice recepie thankyou sir .but some other youtuber said phulkas are bad becoz the inner of the puffed phulkas don't get cooked at all. I have stopped making them since I saw that vedio but now this vedio again inspires me to try it. God bless the confused viewers like me 😅 . Thanks again.😊
@geomonabe5 ай бұрын
Inner of Phulka is cooked with 100 degrees hot steam. Dikhawe par mat jao, apni akal lagao
@MEERU_KСағат бұрын
INSIDE STEAM COOKS IT
@bala111tripura2 жыл бұрын
Adding water right... Rolling... Nt adding oil into dough... Resting time... Rolling it thin to pulka with not atta but maida... Roasting on one side with tava... And roasting on high flame of large burner... Is the all.. Thnku dear cook
@gowrir66863 жыл бұрын
For years we were trying to make this pulka but of no avail. Just one hour before I saw your video and we did it. at last we succeeded. First two pulkas were not successful but the rest all puffed up. Thanks a lot chef for your tips. It was very soft and I didn't expect to puff that much.
@Lets_cook7902 жыл бұрын
Maybe 1st/2nd phulka getting failed because heat not sufficient. And Same to me, after this chef tips i also know how making pergect dough now,before i always made sticky dough.
@alcubierre-drive2 жыл бұрын
Now that you've been successful, next logical question. Are you single? Asking for a friend of mine. Hahahaha.🤣🤣
@bharatmohan591322 күн бұрын
Very well explained. Why add sugar which is to be avoided as far as possible? God bless you and all the best for your future videos.
@rajamnair83372 жыл бұрын
I used to make tayir sadam even before. Too experienced too. Still I found your tips usuful. I love my tayir saadam even more now. Will try your phulka this way. I get full phulka pressing with cloth on tava itself. Yet I would like to make better improvements or adapt myself to new changes. Thanks
@radhan64242 жыл бұрын
We puff the roti on the same tava, not needing to use flame. You keep the rolled chappati on medium heated tawa, flip it quickly in 4-5 deconds, rotate with a soft cloth piece for a bit long till small puff patches appear. Then flip once more. Now the uncooked side touches the tawa. press the small puffs with steam inside, lightly and skilfully, taking care not to break the puffs or burning from other side. Then while rotating, push the steam carefully by the cloth to where it has not puffed. Do not let the steam escape. Because once the steam is out the roti will not puff again. Remove from fire. Best luck!
@BenNeedsATheme4aDream2 жыл бұрын
Wow that's some pro level skill. These KZbinrs could never do that easily.
@randomnyss20112 жыл бұрын
It only tastes better when roasted on gas... You should try it. Roasted on tawa is better for paranthas.
@agrippa-theskeptic93462 жыл бұрын
It’s the difference between a phulka and a tawa roti.
@venkidupathyk89972 жыл бұрын
சுவையான ,மிருதுவான ,அழகான சப்பாத்தி செய்ய கற்றுக்கொடுத்த எனது சமையல் குருவுக்கு எனது மனமார்ந்த நன்றிகள். வாழ்க நலமுடன்.
@RecipeCheckr2 жыл бұрын
நன்றி.
@armstrongmamverygood58943 жыл бұрын
Very good explanaction chef this happens to me often thankyou
@shanthikrishna60723 жыл бұрын
Superb chef. I learnt to make it with a help of a north indian friend of mine. Past twenty years i am making and we southindians enjoy it with variety of salads and dishes.
@RecipeCheckr3 жыл бұрын
Thank you so much. Keep watching and keep sharing.
@ranjanivaradpande28213 жыл бұрын
The type of wheat plays a vital role in softer rotis, I find sarbati wheat ata is the best! Even if the rotis don't puff up,they do remain soft."Ashirwad Select "ata is very good,but they keep on increasing the price quite often!!
@jimmetan7031 Жыл бұрын
Hi Recipe Checkr, I am a Malaysian Chinese and can understand your spoken English easily because there are practically no Indian accent in your spoken English just like my fellow Malaysian Indian brothers. Thank you for tutorial on making Soft Chapati.
@RecipeCheckr Жыл бұрын
Thanks
@sassxccgh94502 ай бұрын
Msian Indians speak excellent English accent there's no doubt 😅😅 😢
@Mk-yt5yp3 жыл бұрын
Your body language presentation and clear explanation makes me confident to cook a perfect dish.The most interesting part the secrets you share 👍👍🙏🙏🙏
@ramakrishnan60183 жыл бұрын
The whole process is made more glamorous. Adding pinch of sugar, using maida for dusting, and suggesting to keep two burners are not common practice in northern part of India where our main food is Chapati and Phulka (for the information to chef: both Chapati and Phulka are different and not same.)
@nivedanive44703 жыл бұрын
S ofcourse using oil plays a vital part for both fulkha and chapathi
@AkumaNoKuma3 жыл бұрын
ok f off
@bhanuparameswaran2 жыл бұрын
👍True chapati & phulka are different
@BenNeedsATheme4aDream2 жыл бұрын
What's the difference ..do tell.
@nancysingh19282 жыл бұрын
Of course we do not use any sugar or salt or maida...and even then our rotis are perfectly made by our mothers...
@sumibear9 ай бұрын
Thank-you for showing me the secrets of this magnificent food! My father used to make this for us every Friday, and now I want to continue that tradition.
@shrividyachellam643 жыл бұрын
Very good tips.However, I would like to share that our regular round tava with handle is more convenient than the one shown in video. We can use single burner to do both steps. Cooking on tava part is just a little bit, one side more than other. Then I lift off the tava by its handle , put the less cooked side of chapati directly on the flame. Of course using the grill is better fr some ppl especially new comers to cooking.
@brenferns9982 жыл бұрын
Right as you will save gas ⛽️ too by your method of lifting the Tava and placing the phulka
@VeeraRaghavan2 жыл бұрын
Thanks!
@RecipeCheckr2 жыл бұрын
Thank you so much. Keep supporting.
@sharadakolluri26293 жыл бұрын
Please make more videos, you speak excellent English, more people from all over the world can follow you.
@vidhyav809411 ай бұрын
Thank you for sharing the tips...really needed for me. Kindly share few dry or gravy Vegetarian side dish for Phukas. I struggle everyday thinking of what to make side dish for dinner
@meenasundar22113 жыл бұрын
Wonderful chef 🥳 I always make phulkas only.As you said sometimes roti gets stuck to the stand for making phulkas due to heat.will follow your instructions.good, thanks 🙏
@RecipeCheckr3 жыл бұрын
Nice to hear...
@sojatimmi84212 жыл бұрын
Making chappathi in direct Gas flame is not good for health. Wood is not harmful Sir.. Nice presentation 👍
@zenf53963 жыл бұрын
Even though my rotis puff up, the edges always turn hard. Would you be able to guide why? Thank you.
@nkhotkar31143 жыл бұрын
That's because the edges of the roti are not cooked enough while on tawa
@arunshankars83983 жыл бұрын
When you roll the dough, you are pressing more dough towards the circumference, so the phulkas are thicker along the edge.
@ab_hiazad7039 ай бұрын
Or else because you are using knife to cut the aata
@Asadryhman2 ай бұрын
Knife se kyun nuksan😮@@ab_hiazad703
@kumarsrujan41192 жыл бұрын
small small things make a big difference. This video is a good example. thank you.
@RecipeCheckr2 жыл бұрын
Thank you so much for watching. Keep supporting
@IvetteRoy3 жыл бұрын
Hi! Loved your tip! Please, how can I fluff up the phulka if I do not have a gas stove at home? I only have induction. :/ Thank you soo much.
@HRHKamal2 ай бұрын
Get a gas stove
@zaikamazedaar3 жыл бұрын
Very helpful tips especially for beginners
@RecipeCheckr3 жыл бұрын
Thank you for your support. Keep watching and keep Sharing.
@kruparao48783 жыл бұрын
I can make big & good phulkas without the grills in my kichen but find it difficult to make other’s stove. I thought that it must be burner fault. So I bought the phulka grill for it failed. But you thought me the correct way of using it. Thank you so much sir🙏
@jayj.r.19473 жыл бұрын
Thank you Chef. A beginner from USA. Started cooking in my late 40s. Now I'm hooked
@RecipeCheckr3 жыл бұрын
Thank you so much.
@mrcohiba16622 жыл бұрын
Just came back to say thank you. I got the right flour and now it works perfectly 🙏
@omshanti4541Ай бұрын
Which flour did you use?
@sunilkumar-iq2oqАй бұрын
Wow I learnt somehting new today. But one tip i got from other youtuber is that using hot water to make the dough will get the dough kneaded soft quickly.
@madhuchetty3624Ай бұрын
Hot water is best
@nivedanive44703 жыл бұрын
Sir, may variation in whole wheat or ashirvad atta or mixtures of grains atta. Share ratio pls... From my point of view the ratio plays a vital role for all kneed or rest of things Need a keen ratio for all?
@nkhotkar31143 жыл бұрын
Please don't stick to a particular ratio. Get the idea of how the final dough should be. Some times same brand of flours also absorb different amounts of water
@noobnavi15132 жыл бұрын
i am learning to make roti right now, im gonna try this technique today.
@RecipeCheckr2 жыл бұрын
Hope you enjoy
@sureshnatharao62412 жыл бұрын
Thanks for your pro tips
@RecipeCheckr2 жыл бұрын
Thank you
@victoriablanas27042 жыл бұрын
Thank you for the fabulous demonstration! The Phulka is so pretty when it puffs up! I am trying this recipe tonight.
@thavaprakasam8989Ай бұрын
You are real hero in food world ❤
@glennlopez67722 жыл бұрын
Hi chef! Thanks for the video! It seems it's better to flatten the phulka soon as possible when warn and soft so that the top and bottom layers will hopefully,be of the same size. This will prevent wrinkles, specially if you have to store some of them!
@dwarakanathmysore1063 Жыл бұрын
Very interesting advise. Thank you Sir. I eat chapathi/phulka daily. I will prepare. grateful to you .
@raghunandan04203 жыл бұрын
Thanks you very much . Phulka made my be , turn out to be great this time. This has boosted my confidence to move to make aloo paratha. It is all because of you sir
@RecipeCheckr3 жыл бұрын
Most welcome 😊
@MavisRoacha-hk1oc10 ай бұрын
Chef Sundar u explained well how to make Phulkas.God Bless.
@savithapundhir52363 жыл бұрын
Thank you sir, for explaining it so nicely. Plz plz share the recipe of eggless cake without oven, with utencil measurements available at home. Explain it in Hindi or English language.
@bixie_skye10 ай бұрын
Add everything you add for an cake but dont add egg and still it makes a good cake . Its that simple
@gemarambhajan876 Жыл бұрын
I am admiring d cleanliness of ur kitchen
@RecipeCheckr Жыл бұрын
Wow, your kind words just made my day! 😊 Thanks for being part of our cooking journey!
@edres75633 жыл бұрын
Loved your technique. For the first time i made awesome phulkas!! Thanks for the tips!
@brenferns9982 жыл бұрын
Thanks chef for your valuable tips. I will definitely try now cause before it used to get burnt.
@RecipeCheckr2 жыл бұрын
Hope you enjoy
@RecipeCheckr2 жыл бұрын
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@vijayashree92182 жыл бұрын
Too good for children thanks 😊
@brd87642 жыл бұрын
fluffy?
@Eazycooking012 жыл бұрын
Loved it. Whats brand is the tava.? looks nice and want to buy one. Please help and thanks in advance.
@abdulsaboor3142 жыл бұрын
Is
@abdulsaboor3142 жыл бұрын
☹️
@binad12853 жыл бұрын
Thanks will definitely try n give review
@RecipeCheckr3 жыл бұрын
Hope you like it!
@Samoasoa2 жыл бұрын
Very clear and concise instruction to make a perfect chapati. Love the presentation. Thank you Chef Sunder G. for sharing.
@neetapardeshi65822 жыл бұрын
Yes the trick of phulkha worked out as to roast the first side for 13 secs and second side for 5 secs and then on gas.
@RecipeCheckr2 жыл бұрын
Thank you
@sumatinair3 жыл бұрын
Nice explanation. Why is sugar added to dough?
@anumakondavanitha42633 жыл бұрын
For the softness generally sugar can be added in a Little quantity
@ramas88683 жыл бұрын
Too good sir , my pulkhas are puffing up well , these days , thank you for the tips .
Oil must be added in the dry flour and mixed evenly. For very soft rotis use milk instead of water. I don't see any need for sugar. In north and west india, we don't use sugar. I don't suggest this method.
@jsr88842 жыл бұрын
Sugar gives browning to the phulka. In the southern part, many people add a bit of sugar.
@pntiwari4937 Жыл бұрын
Thanks. Learnt the lesson and shall now do practical.
@RecipeCheckr Жыл бұрын
Excellent!, let us know how was it...
@ramanathaniyer52783 жыл бұрын
Very well explained. The common mistakes we do normally had been sorted out, we are well educated. Thank you for your educative demo.
@estherprabha52643 жыл бұрын
Thank u sir. You explained it very well
@samankamalasiri6042 Жыл бұрын
I am sri lankan . I like it. Nice explain . Thanks
@anurajaram3 жыл бұрын
Thank you so much..really well explained and phulkas looked so yummy. 👌
@RecipeCheckr3 жыл бұрын
Most welcome 😊
@srinikadesigners134111 ай бұрын
Thank you ,be blessed by divine
@RecipeCheckr10 ай бұрын
Same to you!
@mrpatchy9950 Жыл бұрын
Very well explained with all the finer points , I tried it as instructed and the chapattis came out very nice and tasty.
@angayarkannithirunavukkara54742 жыл бұрын
Phulka making demo is superb.👌
@RecipeCheckr2 жыл бұрын
Thank you so much for your support.
@karmekap11063 жыл бұрын
I always leave phulka grill on the stove burner, so it becomes red hot and once I place chapati on the grill , it quickly burns even before it puffs up.. At one point I stopped making phulka wondering what was going wrong.. Sometimes a small common sense is more than enough to correct big mistakes..😬😬
@RecipeCheckr3 жыл бұрын
Glad the tip had helped you. Happy cooking
@parighapatil3 жыл бұрын
😆😆😆 well said
@trrnathan2 жыл бұрын
Very useful tips. I have been using the grill on the fire always. The roti get burned with black dots and little bloting
@jacintacandes10853 жыл бұрын
Excellent where do you get the square tawa
@SATHESKITCHEN3 жыл бұрын
Online it's available 😊
@zafsohnel57082 жыл бұрын
I litterally utilised ur guide...works really great..thank u
@RecipeCheckr2 жыл бұрын
Glad it helped
@noeloliven44183 жыл бұрын
Nice Video Chef Sunder, and a very good explanation and good tips, I think most of our Indian audience would appreciate a really down to earth recipes and also in a traditional Way /Method, and you can try and show us a few Indian recipes cooking the Old way like the appam, idli,... And there are so many other ones ..
@sunshinewithin4353 жыл бұрын
A lesson well-explained 👏 Thank you Chef. Will give these tips a try.
@RecipeCheckr3 жыл бұрын
You are very welcome
@lenipasco9068 Жыл бұрын
Thank you .I'm a pilipina but I love to eat chapati that I don't know how to do it perfectly..thank you for this vidio❤
@RecipeCheckr Жыл бұрын
Hope you enjoy
@vinodharagavendran29873 жыл бұрын
Followed your tips and got nice fluffy phulkas ... thanks chef
@maqbooljehan44392 жыл бұрын
Thanks for teaching the tips for making correct phulka.
@RecipeCheckr2 жыл бұрын
My pleasure 😊
@rajikn13 жыл бұрын
Nicely told,anyone can understand.Best instructor in catering.
@sharleneaishahazim1601 Жыл бұрын
I learned how to make roti from this videos. Thank you for posting.
@RecipeCheckr Жыл бұрын
Most welcome 😊
@josypereira23733 жыл бұрын
Thanks for the recipe. Just want a clarification as to the hygiene of frying the roti directly on the fire as the liquid gas contains ethyal mercaptan ( added for strong smell to detect leakage) which is highly dangerous for health.
@jmatasomo26603 жыл бұрын
No need to worry the gasses are burnt, the big cause of heart attack and cancer are seed oils such as canola etc .And with over 240,000 dead from the convid vax in the USA your worrying about the wrong things senor Josy?
@jenniferdias6452 жыл бұрын
True.
@KSHITIJA_SAMANT2 жыл бұрын
Don't worry, Indians eat rotis made like that everyday and nothing happens.
@user-fx8rc2ge5m2 жыл бұрын
Just amazing even children can understand the way you explain
@RecipeCheckr2 жыл бұрын
Thanks
@HannahWaeni3 жыл бұрын
So so well explained ! Love it! Thanks for showing us how it’s done! 🤩
@annietheresa31792 жыл бұрын
Sir your receipts are awesome and the way you explain is wonderful Sir.Congratulations Sir.Can I please have the receipe for fresh Prawn Picke Sir.Thank you o much Sir.
@manishajain59182 жыл бұрын
In my entire life I could never get to make good rotis.. loved the idea of having a grill on the flame ..
@RecipeCheckr2 жыл бұрын
Great.
@revathikulkarni54173 жыл бұрын
For the 1st phulka he cooked only one side (texted it as a tip too) and didn't say which side he placed directly on fire. For the second one he cooked both sides 😇
@Harith52 жыл бұрын
#Mistake No.5 : “BOTH SIDES WELL COOKED” • First Phulka, as stated in the video “Cook only 1 SIDE in TAWA before cooking in FLAME” then cook the OTHER SIDE in FLAME. (1 side / 1 side) • Second Phulka, he cooked both sides in tawa he didn't do "#mistake no.5" above I hope this helps! 💚
@gial8539 Жыл бұрын
Tq!!! U remind me of my grandpa! He made great chappati!!!!
@RecipeCheckr Жыл бұрын
My pleasure 😊
@maheshchumbalkar13 жыл бұрын
Chole Bhature Great cooking Experience
@RecipeCheckr2 жыл бұрын
Thank you for your support My Friends. We have received KZbin Silver Award for 1,00,000 Subscribers. Watch the Unboxing the youtube Award... kzbin.info/www/bejne/g52cZKybnL2Wqbs
@anuragfreak2 жыл бұрын
Congratulation for the award. Is the wheat flour used is 100% wheat flour?
@gearjazz24832 жыл бұрын
@@anuragfreak ii L
@anuragfreak2 жыл бұрын
@@gearjazz2483 what?
@vijayashree92182 жыл бұрын
Sir super reciepechkr easy phulka making and thanks you saying ita stays fresh when.pulled that ia great tip hack
@anupraj18 Жыл бұрын
DO. NOT. ADD. SUGAR. to your roti. It's supposed to be healthy. Wheat already has some amount of sugar. Why to add sugar, which is bad for your body, and adds nothing to the roti.
@urasay25 ай бұрын
Yours is one of many opinions
@chachasheeda19315 ай бұрын
first of all sugar is not un health.. excess of anything is bad... and sugar is to neutralize the taste of salt!
@moomoo91434 ай бұрын
Atta itself is not healthy.. So why worry about sugar 😂😂
@franklinchinquee4293Ай бұрын
Wheat has no sugar. It's the gentle caramelized carbs that gives it the delicate sweetness!?
@premarammohan2436 Жыл бұрын
Thank you so much chef.... Indeed! Awesome techniques.
@RecipeCheckr Жыл бұрын
Thank you so much.
@balin71 Жыл бұрын
Thankyou for sharing your recipe for Chapati. Looks so easy.
@RecipeCheckr Жыл бұрын
My pleasure 😊
@ShaikZaheerud-din-g8dАй бұрын
Porree kachore with aalo chana bhajee , dray Puraa. 👍
@raquelbacalian1267 Жыл бұрын
Thanks from Philippines 🇵🇭 here hope you noticed 😊..I will surely do your recipe as get back in uae 🇦🇪
@RecipeCheckr Жыл бұрын
Yes, Thanks forthe support from across the country. Please do try and let us know your feedback.
@gururajarao97563 жыл бұрын
U R ideas making pulka more useful to me Thank Q NG rao
@MEERU_KСағат бұрын
THANK YOU SIR I DONT ADD SUGAR BUT REST IS GREAT
@anupkumarroy1776 ай бұрын
Very nice demonstration for beginners and also for the regular kitchen makers
@ramanvohra622 жыл бұрын
Thanks for apprising the useful tips. Will request to apprise the basic tips of cooking Daal and traditional veg recpies.
@harshithbangera007 Жыл бұрын
You said it will remian soft and is good for those who take it while travelling but the moment you said it at 05:56 there is a crisp sound that comes from the phulka 🙃
@kamalnadhan18943 ай бұрын
Super ga chepparu sir
@anntundaan78502 жыл бұрын
Good 👍🏻 to everyone because you explain English language
@RecipeCheckr2 жыл бұрын
So nice of you
@poornimamohan3876 Жыл бұрын
Wow wow wow Super yummy yummy yummy soft Chapathi s
@carefreedelight2355 Жыл бұрын
Excellent and thank you so much for your helpful explanation
@RecipeCheckr Жыл бұрын
You are welcome!
@fathimazuhara66232 жыл бұрын
I tried it today,came out very well.thank,u.plz share the recipe of maida chapathi.
@RecipeCheckr2 жыл бұрын
Sure, will post soon.
@kumarsubramanian7086 Жыл бұрын
very useful tips and I will try in my home while preparing phulka great
@umeshnair22 жыл бұрын
Chef please mention which wheat you use . Is it sharbati gehu?
@dwarapuanuradha4240 Жыл бұрын
Nice demo for pulkas.We will try at home. Thanq sir.
@RecipeCheckr Жыл бұрын
Sure, Thanks
@kouserfms6377 Жыл бұрын
Thank you soo much for sharing this vedio sir❤️ I always have a confusion that ; while kneeing the dough whether shld i keep the dough sticky and then keep for rest or shld I kneed it very soft and then keep for rest ? Please clear it sir