A perfect round of roti could seem like a trivial task, but as any Indian cook is aware that it's a craft. From the smoothness to the puff and of course the shape, each step is crucial. In addition, while your dough and the rolling technique are crucial in the roti, nothing affects it better than your Param Upyog chapati tawa that you employ.
In this article we'll go over the essentials necessary about how to create soft, round well-cooked rotis with the Chapati tawa that includes everything from the preparation of dough to flipping them at the right moment. No matter if you're a novice or trying to enhance your roti skills then you're at the right spot.
Why the Right Tawa Matters
Before diving into the process we'll talk about what is the tawa it self.
A Param Upyog Chapati Tawa is an unflattering or slightly concave grid used for cooking Indian flatbreads such as rotis, parathas and theplas. The surface and material of the tawa can significantly affect the way your rotis cook, as well as the amount they puff.
Types of Chapati Tawas:
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Iron Tawa: It is evenly heated and holds the heat well, perfect for puffing Rotis.
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Cast Iron Tawa Like iron, but a bit heavier and requires a seasoning.
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Non-stick Tawa The design is simple, however it may not permit the full puffing or Charring.
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Anodized Hard Tawa It is durable lightweight, it performs efficiently if properly preheated.
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Clay/Brass Tawa The traditional options that enhance flavor, but require attention.
A Pro-Tip: A well-seasoned casting iron, or iron tava is the ideal choice to use for soft and round and puffed Rotis.
Step-by-Step Guide to Making Perfect Round Rotis
Step 1: Get the Dough Right
The perfect rotis begin with a dough that is elastic and soft.
Ingredients:
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2 cups of whole wheat flour (atta)
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3/4 cup of warm water (adjust as necessary)
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1 teaspoon oil or Ghee (optional)
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A pinch of salt (optional)
Instructions:
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Pour the flour into the bowl of a large size. Add salt, if you wish to.
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Add warm water slowly and then knead into a firm dough.
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Knead for 8-10 mins until the dough is smooth and elastic.
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Protect yourself with a damp cloth and then rest for 20-30 mins.
Note The dough should be soft, but not spongy.
Step 2: Divide and Roll Evenly
After resting, you can knead the dough once more before dividing it into equal balls.
Tips to roll:
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Make sure to dust each ball with flour that is dry prior to rolling.
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Make use of a rolling pin to gently roll the dough from the center, moving the dough in a circular motion as you roll.
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Do not press too hard. Being gentle and even pressure is essential.
Are you looking for perfect round Rotis that are perfectly round?
Practice is the best way to get there. Start with shaping your dough into a round shape prior to rolling.
Step 3: Preheat the Param Upyog Chapati Tawa Properly
This is where most people make mistakes. It is important that your tawa must be sufficiently hot prior to putting the first roti in.
How to determine:
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Drop a drop of water on the tawa. If it smoaks and then evaporates rapidly then your tawa is in good shape.
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Make sure to use medium-high temperatures Low heat can cause dry roti and too high can cause it to burn before it is cooked through.
Never coat your Chapati Tawa with oil prior to making the rotis. A hot, dry surface is the best.
Step 4: Cook and Flip With Precision
The magic starts now.
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Put your roti rolled in your warm tawa.
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Cook for 10 to 15 seconds or until bubbles start to appear. Flip.
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Cook on the other side 30 to 40 seconds. Some brown spots may form.
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Turn over and press gently using a spatula or a cloth to stimulate puffing.
If the tawa's temperature is hot and the dough is soft the roti should expand into a puffy disc.
Do not flip too often. Two flips followed by a final puff are typically enough.
Step 5: Keep Rotis Soft After Cooking
Even if you have the right puff your rotis could become hard and dry when not properly stored.
Tips:
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Wrap hot rotis with an unclean kitchen towel and place it in an enclosed container.
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It is also possible to lightly smudge them with ghee as they heat for them to stay soft.
Common Mistakes to Avoid
| Mistake | Why It's a Problem |
|---|---|
| Tawa isn't hot enough | Roti is hard, or isn't puffy |
| A lot of dry powder when rolling | Roti becomes dry and is hard |
| Do not press too hard when rolling | A lack of uniform thickness can cause puffing |
| Old dough | It makes the rotis chewy, and hard |
| Too often flipping | Roti is dehydrated and loses its softness |
Bonus: Param Upyog Tawa Maintenance Tips
To keep your Param Upyog chapati tawa in top shape:
For Iron/Cast Iron:
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Make sure to apply oil every time you use.
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Do not wash your hands with soap frequently Clean up with a cloth.
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Don't let it sit in water for too long to stop it from rusting.
For Non-Stick:
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Avoid excessive heat to preserve the coating.
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Use silicone or wooden spatulas.
For Brass/Clay:
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Cleanse with salt and lemon as well as besan paste.
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Avoid using acidic food in brass tawas.
A maintained tawa provides you with consistently superior outcomes.
Also Read: Brass Tawa
Final Thoughts
The art of making perfect round roti doesn't require any rocket science. It's all about the right dough, a good rolling technique, and the correct Param Upyog Chapati Tawa. A well-designed tawa spreads heat evenly, makes your rotis puff nicely, and makes the entire process easier.
If your rotis aren't as round or soft, don't blame your roll-making skills. Take a look to your the tawa too. Get a good chapati tawa, and learn the art of rolling. If you're able to master it with a little practice and following the suggestions given above, you'll soon be making round, soft Rotis like a pro.