North Indian special and Gujarati dishes

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North Indian special and Gujarati dishes

Postby Thanmayi » Fri Mar 11, 2016 10:45 am

Hello All,

Whenever I prepare ROTI they turned hard in like 5-10 minutes no matter how I preserve them in box or in cloth..either way

My Question. is
1. How to make them soft
2. If I prepare for next day use how to keep them stored soft

Let me withal integrate..I endeavored prepairing dough with milk as well as with hot water..Same Result..

Pls. avail
Posts: 37

Re: North Indian special and Gujarati dishes

Postby Lavanya » Fri Mar 11, 2016 10:48 am

Hello Thanmayi,

This is what I do for making soft rotis and it emerges well.

When you knead the dough, commix 2 tspn of butter or desi ghee with atta flour along with salt and tepid water. Make the dough soft and not very tight.

When you roll the rotis don't make it too thin, they will turn out to become crisp like papads. Additionally, don't make it very thick so that it turns hard. You require to feel the rotis soft in the centre and thinner at the cessations.

To store them for next day, immediately on making the rotis, when the heat is bearable, roll them tight in a aluminium foil. It avails to retain the moisture and will not become hard.
Posts: 41

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