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How To Make Phulka (Roti/Chapati) At Home | step by step | Tips

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Wow, your dough is ready now. Have a ready some extra flour in wide plate for dusting. You can refrigerate any leftover dough up to days. Use the refrigerated leftover dough in 24 hours maximum. Bring it back to room temperature before an hour you make roti. Preheat cast iron or non-stick flat skillet. Keep on lowest flame. Have melted ghee ready in a small bowl. Tear off pieces the size of small limes smaller or larger, as you like. Shape into a round then coat the ball into flour.

Try to use little flour while rolling or else your roti may turn hard. And, roll on one side only. In meantime, your skillet is hot enough. Lay the roti in it. Increase the flame on medium-high. After few seconds, you are seeing your roti has changed the colour and tiny bubbles are appeared, flip it other side. Cook it on high heat for few seconds more and then turn the roti on direct flames be careful here using tongs.

The roti should be puffed up fully, just like a balloon. Remove roti with a pair of tongs and place it on the clean kitchen napkin or container with layering a kitchen paper towel and immediately apply some ghee on one side if you wish.

Or you can apply ghee later after prepared all rotis. This is a great post, and your rotis look perfect! I tried to make these with my mom several times. Hers are always perfectly round like yours, and mine look like amoebas and never puff up! Amazing pictures, lovely props.. I simply got stuck with the picture where the Phulka is cooking over the flame.. I am actually impressed with the clean blue flame too: Glad to be your new follower, looking forward to see more of these interesting posts from you..

Well explained and awesome clicks. I have been thinking for a long time now to share a similar post but I keep pushing it! Thanks for the troubleshooting tips. I am learning about making roti. I am particularly interested in learning to make roti with jawan flour.

Well, there could be number of factors your rotis come out hard — quality of flour, structure of your dough too hard , or any puncture while rolling the rotis. Also, I recommend to apply some ghee or butter immediately after you take off your roti from flame. Homemade Fresh Whole Wheat Flour. Hi there, In last post I discussed my little knowledge about homemade fresh flour.

Remember this formula while making roti on skillet: Serve hot with your choice of curry, dal or gravy. Thanks for sharing this!! And u do have some perfectly manicured hands: P Glad to be your new follower, looking forward to see more of these interesting posts from you.. And, thanks for your lovely words: Where did you get that wooden think in which you are making dough? Thank you Manju and welcome! The juice can be frozen safely for one year. Very popular in the United Kingdom and considered a health drink, black currant juice results from the berries, sugar, and water.

Originating in Tibet, producing black currant shrubs spread to Europe, where they have been cultivated for years. Once abundantly cultivated in the United States, the black currant carried the white pine blister rust fungus, then blamed for destroying pine forests. In the early 20th century, commercial cultivation of black currants was banned in the U.

In , each state was able to decide whether or not to produce the berries, resulting in midwest and northeast cultivation. Drinking black currant juice is good for you! High concentrations of iron, organic acids, potassium, vitamin B5, phosphorus, and active plant phenolic compounds are also found in this fruit.

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Research shows that black currant nutrients also have favorable effects on arthritis, inflammation and the immune response. This fruit has twice the antioxidant power of blueberries. It is used for topical treatment of dermatitis and psoriasis.

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