layared Chapathi (Wheat Flour Roti) winter recipe by Latha Channel మడత చపాతి
27మడత రొట్టెలు చలికాలం మలబద్దకం ఎక్కువగా ఉంటుది కావున వేడి వేడి రొట్టెలు తింటే మలబద్దకం తగ్గిపోతుంది ఎందుకంటే ఇందులో ఫైబర్ ఎక్కువగా ఉంటుంది ... మరి ఎందుకు ఆలస్యం మీరు ట్రై చేసి చూడండి.... మరిన్ని వంటల కొరకు http://lathachannel.blogspot.in/ ను చూడగలరు మరియు మా యొక్క ఛానల్ నచ్చినట్లయితే వెంటనే Subscribe కాగలరు మీ యొక్క సలహాలు సూచనలను lathachannel@gmail.com నకు ఈ మైల్ చేయగలరు ..Please eat wheat chapathis for remove constipation because it contains fiber.
Chapatis are made using a soft dough comprising flour (whole grain common wheat), "Atta" in Hindi/Urdu/Punjabi/Nepali/Bengali, and water. Atta is made from hard Gehun (Indian wheat, or durum).[2] It is more finely ground than most western-style wholewheat flours. Traditionally, roti (and rice) are prepared without salt to provide a bland background for spicy dishes.[3] This also corresponds to modern dietary recommendations not to increase salt intake more than necessary.[4] Some families also do not add oil (that helps to make the finished product softer).
A dough is prepared with atta and water, kneaded with the knuckles of the hand made into a fist and left to prove for at least ten to fifteen minutes (sometimes as long as an hour) for the gluten in the dough to develop. After proving, the dough becomes softer and more pliable.
Small portions of the dough are pinched off and formed into round balls that are pressed between the two palms to form discs which are then dipped into flour and rolled out on a circular rolling board (chakla) using a rolling pin (velan or belan) into a perfect circle. The belan is formed differently according to region.
The rolled-out dough is then thrown on the preheated dry tava (griddle) and cooked on both sides. In some regions of Nepal and western India they are only partly cooked on the skillet, and then put directly on a high flame, which makes them blow up like a balloon. The hot air cooks the chapati rapidly from the inside. In some parts of northern India (e.g. Punjab) and Pakistan, this is called a phulka (that which has been inflated). It is also possible to puff up the roti directly on the tava.[5] [6] Some families make roti in two styles using the phulka as accompaniment for certain dishes and a thicker style for others.
In Konkan, chapati is also called poli. Poli is slightly thicker than phulka and contains four layers and oil or pure ghee is applied after cooking. The poli will remain soft throughout the day.
During festivals, a sweet poli with stuffing, made with gram flour (besan) and sugar or jaggery, is prepared, called 'PuranPoli'. During Sankranti, a thin sweet poli stuffed with jaggery called 'Gud Poli' is prepared.
Roti is an Indian Subcontinent flat bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh. It is also consumed in parts of South Africa, the southern Caribbean, particularly in Trinidad and Tobago, Guyana, and Suriname, and Fiji. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeast-leavened bread. A kulcha in Indian cuisine is a bread-like accompaniment, made of processed flour (maida) leavened with yeast.
Roti is eaten widely across in the West Indies, especially in countries with large Indo-Caribbean populations such as Trinidad and Tobago. Originally brought to the islands by indentured laborers from South Asia, roti has become a popular staple in the culturally rich cuisines of Trinidad and Tobago, Guyana and Jamaica. In the West Indies, roti is commonly eaten as an accompaniment to various curries and stews. The traditional way of eating roti, is to break the roti by hand, using it to sop up sauce and pieces of meat from the curry. However, in the West Indies, the term roti may refer to both the flat-bread(roti) its self as well as the more popular street food item, in which the roti is folded around a savory filling in the form of a wrap.
The "roti wrap" is the commercialization of roti and curry together as a fast-food or street-food item in the Caribbean. This wrap form of roti originated in Southern Trinidad. It was first created in the mid-1940s by Sackina Karamath, who later founded Hummingbird.
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Please watch: "Quick & Easy Masala Bhindi Recipe for School Children lunch box | School lunch ideas for kids"
https://www.youtube.com/watch?v=MwOz1RfVVK8
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