This is a VERY special technique for two reasons: Firstly you will get a phooli-phooli (blown up) roti every time if you follow this technique. Secondly my naani ma taught me this and that is partly the reason I have been very reluctant to tell this to people as it makes me feel like naani ma has passed on a legacy to me. :) But the sisterhood needs to know and this awesome technique needs to be out there! :P
So first you have to make sure you bel (spread with the rolling pin) out the roti as evenly as possible. Then make sure the tawa is hot (I ususally use somewhere between medium and high)! Put the roti on the tawa for literally 5 seconds then flip it. If the tawa is the right temperature it would have just lightly browned that side. So once you have flipped it (after 5 seconds).. wait ... till little bubbles start appearing.. the bubbles will be like small bumps uniformly spread around the roti. Once you see them flip it again.. now this side will be completely cooked i.e. roti will be the whitish colour with light brown spots where the bumps had grown. Now you take a clean kitchen cloth and lightly press the roti (I have a dedicated cloth that I keep just for doing this). Once you start pressing you will start to see the roti blow up - almost instantly. Encourage it by lightly pressing the blown up bits so it spreads around. And thats it!! :)... fully cooked.. phooli phooli roti!!
PS: no oil needed to cook it... not even while kneading the dough.. just warm water and a little bit of salt while kneading.
S
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