Making Chapati/Pulka/Paratha

Chapati/Pulka/Paratha

These are Indian flat bread made of entirely whole wheat flour, there are assortment of them made according to the area. To say the sorts i.e. Chapati/Pulka/Paratha, every single one of them is extraordinary, the fundamental ingredients continue to be same for all of them. The cooking style/method varies for every one of them.

Every one of them fills an alternate need/purpose, i.e. depending upon the accompaniment or the curry or the kind of short bread is chosen/made. That predominantly can be ascribed to taste and simplicity of eating along for e.g. most Punjab dishes are eaten with Tandoor Roti or Naan, this is on account of a large portion of the Punjabi curries are thick sauces and parcel of oil so they require such roti’s to eat them.

Let’s see how these beauties are made 😊 basically the dough remains the same:

Ingredients:

For Dough:

• Whole Wheat Flour: 5 cups
• Oil: 2 tbsp
• Salt: 2 tsp
• Water for mixing
• Oil for Frying

Instruments:

• Pan/tawa for frying
• Rolling Pin
• Rolling board

Making Dough:

Take the ingredients mentioned under the heading “For Dough” and mix it slowly till all the ingredients mix together. Pull your sleeves up this is messy 😊 but kindda nice and fun too.

Now add a ½ cup of water and slowly mix the flour and as when required one has to add water and keep mixing till we get a dough ball until it’s soft and supple. (Rough Measurement of water i.e. for every cup of flour one would require

Place the dough in oiled bowl/container and leave it to rest for at least 10 to 15 minutes. Now we can use this dough for various flat bread of our choice.

1. Chapati:

Take a portion of the dough and make them into equal sized balls. Roll it with help of rolling pin and rolling board, try to keep it round, if not its okay, practise make one perfect.

Meanwhile bring the pan tawa/griddle on gas stove, Put the round shaped dough, on pre heated tawa and cook it one both the sides and applying oil on both the sides and again cooking for a second or two. One can see faint dots and appearing on each side this is sign that we are cooking it in the right way. 

Once we have cooked, we can apply oil/ghee and store it a casserole for later consumption. Chapati goes well with many of the Indian major curries and dals.

2. Pulka:

As said the basic dough is the same, so we are using the same dough here.

Take a portion of the dough and make it into balls, here we have to roll the dough into small round shaped, thin 5 to 6 inches wide.

Meanwhile bring the pan tawa/griddle upon gas stove, Put the round shaped dough, on pre heated tawa and cook it one both the sides.

Now here it’s the trick to make pulka we have cook on tawa and end up on fire for a quick second the dough fluffs up like a balloon and if needed one can apply oil/ghee to the both the surfaces and store it further consumptions or immediate serving.

Pulka goes well with many of the Indian major curries and dals. Majorly its eaten in Rajasthan, and interior parts of north Indian villages.

3. Paratha:

As said the basic dough is the same, so we are using the same dough here.

Take a portion of the dough and make it into balls, here we have to roll the dough into small round shaped, thin 5 to 6 inches wide. Take each triangle and roll into a circular/triangle, shaped dough into the same shape i.e triangle or round and thin and round shaped dough

Pictorial representation is given aside:

We have tried to cover major variations of chapati, Pulka, Paratha.