Chapattis

[boldie]

Can i have some cheap stationary please?

lol

[dousche]

Chapattis looks a bit like papertits?

Yup just for a split second

Yup, that's what it was for me.

What is this papertits thingy?

It's Cos/Greekstein's name

Why so?

Because he's Greek and they have funny names (Seriously, it's his surname..must be a Greek thing)

He's not Theo off dragons den is he?

yes.

/thread

ok why did you sell Millwall?

Can i have some cheap stationary please?

can i have some cheap panties?

[Karabiner]

Right I had another go tonight keeping in mind the new tips from Sonny's mum and made the dough with loads of olive oil(probably adding as much olive oil or more than water to the chapatti flour and kneading it well) and put it in the 'fridge for an hour with a damp cloth covering it and then rolled my rotis a fraction thicker and pressed the sides down when heating them in a very hot pan.

They looked perfect but they still were not quite right although not untasty. I'm using Natco white chapati flour, is that the best ?

In fact they turned out to be somewhere in between chapattis and parathas but rather biscuity or cakey and without the bready elasticity that properly prepared chapattis have.

[mondatoo]

Thiis sure does some worth the hassle,unless your having fun with the attempts then rock n roll glgl

[dousche]

Thiis sure does some worth the hassle,unless your having fun with the attempts then rock n roll glgl

good night?

[mondatoo]

Thiis sure does some worth the hassle,unless your having fun with the attempts then rock n roll glgl

good night?

My posts normally make that much sense lol,but yeah not bad

[The Baron]

Apparently, warm water isn't essential.

Try not to make the chapatis just after making the dough. Wait for a while.

Make sure you heat the pan at a high temperature first, then you can lower the heat when you put the chaptis on.

Also, make sure your dough is sticky, and when you are rolling out your chapati you have a coating of dry flour on your surface.

When your chapati is on the pan, you use something along the lines of a kitchen towel to press it around the sides. This makes the chapati to make that balloon shape and puff out.

You could also glaze the chapati with butter if you like, although a lot of people don't tend to do this.

Hope this helps!

This is almost exactly how my dad taught me to make them.

[The Baron]

Right I had another go tonight keeping in mind the new tips from Sonny's mum and made the dough with loads of olive oil(probably adding as much olive oil or more than water to the chapatti flour and kneading it well) and put it in the 'fridge for an hour with a damp cloth covering it and then rolled my rotis a fraction thicker and pressed the sides down when heating them in a very hot pan.

They looked perfect but they still were not quite right although not untasty. I'm using Natco white chapati flour, is that the best ?

In fact they turned out to be somewhere in between chapattis and parathas but rather biscuity or cakey and without the bready elasticity that properly prepared chapattis have.

Hi Ralph I use Natco. Not heard the olive oil recipe tbh.

[Karabiner]

Well it's another ruby Tuesday and I've just made the dough(very sticky this time) for my latest effort in about half an hour.

Incidentally all of the Asian shops were closed yesterday and today so I've made my ruby with best end of neck from my local butcher as opposed to the Halal mutton which i usually use because it's cut into such lovely bite-sized pieces, and even if I say so myself it's a corker !

Everything crossed for my chapattis.

[scotty2hatty]

pics or gtfo

[Karabiner]

pics or gtfo

Suit yourself, like I know how to post pics from my own camera..

[Biddy 62]

Any recipes or books to recomend for the rubys

[Karabiner]

Any recipes or books to recomend for the rubys

The only book that I have is an old paperback copy of "Maddhur Jaffrey's Indian Cookery" which my late mum gave to me many years ago. The book was published in conjunction with a BBC2 cookery series in or around 1982 and I have found it excellent as a guide. It may still be availble on Amazon*

The rubys that I make these days are a combination of the recipes in there and do not really stick to any one in particular but are very closely related to the "Delhi-style lamb with potatoes" and also the "Chicken in a fried onion sauce".

* Use blonde link

[RED-DOG]

"Delhi-style lamb with potatoes" and also the "Chicken in a fried onion sauce".

I wish you would shut the f**ck up!

[lazaroonie]

"Delhi-style lamb with potatoes" and also the "Chicken in a fried onion sauce".

I wish you would shut the f**ck up!

this is not good for my diet...