How To Make Dough (Tips for Easy Kneading and Storage)| Poonam's Kitchen

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  • Опубликовано: 5 дек 2024

Комментарии • 180

  • @avimango46
    @avimango46 4 года назад +2

    Thanks for describing one of the most difficult task now a days I have done in kitchen!

  • @SSS-ie6mh
    @SSS-ie6mh 6 лет назад +34

    Thanks, i really kneaded this tutorial.

  • @shubhamondkar1477
    @shubhamondkar1477 10 лет назад +8

    Very helpful Poonam. Even though in India we do not need to store in large quantities, yet it is good to know such tricks. it will help my children. I would definitely like to know more of such recipes and how to store and use later. Thank you.

    • @poonamskitchen
      @poonamskitchen  10 лет назад

      Thanks Shubha ji.
      Check out my facebook page. It might interest you.
      facebook.com/poonamskitchen
      Subscribe to my channel :
      ruclips.net/user/poonamskitchen

    • @ramankaur85rk
      @ramankaur85rk 6 лет назад

      Shubha Mondkar ....plzz guys chk out my channel. . . Thanks

  • @vaghelaman
    @vaghelaman 4 года назад

    Thanks Poonam giving knowledge on storing dough and kneading soft dough as well.

  • @ReelGuyTv
    @ReelGuyTv 10 лет назад +1

    Never seen this method of kneading but...I'm not about to argue with an Indian. You people know how to survive!!

    • @poonamskitchen
      @poonamskitchen  10 лет назад

      hahaha!....ReelGuyTv, this is the most ancient form of kneading!...BTW, are you really serious? How do you knead dough for pizza?? I'm curious now!

    • @ReelGuyTv
      @ReelGuyTv 10 лет назад

      Typically westerners stretch and fold dough using palms, not fists. For higher hydration doughs there's a popular french method called a slap and fold. Like the simplicity of this method. Really know nothing about Indian food. If there's 3 Indian dishes I should start out with, which ones should I try?

    • @poonamskitchen
      @poonamskitchen  10 лет назад +2

      ReelGuyTv Well, now I understand your earlier comment better. I had thought that kneading by hand was something you found new and strange. Your concern is about using the fist for kneading. I would say the difference in the method is because of the flour used. We use this method only for the wheat flour (different gluten content). And this unleavened dough would be used to make breads on the griddle and not baked in the oven. For breads like naan, bhatura, lachchha parantha, which are typically made of all purpose flour, we do not knead like this. For those we also stretch and fold using the palm. For another bread called Kerala parotta, we use the slap and fold ( though we do not use that name, but the method is the same)

    • @poonamskitchen
      @poonamskitchen  10 лет назад

      And thanks a lot for liking the method!

    • @poonamskitchen
      @poonamskitchen  10 лет назад +1

      To start with cooking Indian dishes, I would suggest that you make roti, lentil soup and aloo gobhi ki subzi ( dry potato and cauliflower veggie). Now these are not delicacies, these are everyday food for us (especially North Indians). Also they constitute a balanced healthy meal.The reason I suggest these is because if you know how to make these, you can make another 30-40 dishes with very little extra effort. If you are looking at making delicacies only and taste is the only thing on mind, I would suggest make malai kofta, chicken tikka and lachchha paratha ( if you are a non-vegetarian). For vegetarians/vegans it would be lachchha paratha, black dal( without cream) and kabuli chana(chickpeas curry) Happy Cooking!

  • @isoldedeig3546
    @isoldedeig3546 8 лет назад +1

    Very interesting instructions. Thank you so much for sharing your knowledge!

    • @poonamskitchen
      @poonamskitchen  8 лет назад

      The pleasure is all mine! Thanks for checking out!

  • @aminaahmedalaidroos3881
    @aminaahmedalaidroos3881 8 лет назад +1

    Aap ne bohat kam ki tip sikhai hai shukria

    • @poonamskitchen
      @poonamskitchen  8 лет назад

      +Amina Ahmed Al Aidroos Shukriya! Poonam's Kitchen ke aur videos bhi jaroor dekhein. Umeed karti hoon ki aapko pasand aayenge.

  • @tumpaakter2015
    @tumpaakter2015 3 года назад

    Can we store dough for luchi? ?

  • @rajalakshmi-uk8gr
    @rajalakshmi-uk8gr 7 лет назад +3

    Very good method mam.. my kid loved it☺👍Thanku very much 👍

    • @poonamskitchen
      @poonamskitchen  7 лет назад +1

      You are welcome. Please subscribe to Poonam's Kitchen.

  • @kaksrazdan8274
    @kaksrazdan8274 7 лет назад

    Thanks very much mam for your useful tips and tricks. I watch your videos repeatedly and it helps me very much. I love your way of explaining the recipes and I will try to make. God bless you.

    • @poonamskitchen
      @poonamskitchen  7 лет назад

      Thank you so much for staying connected. It means a lot to me.
      I'm glad you like the videos and find them useful!

  • @Ohlynerudts666
    @Ohlynerudts666 8 лет назад +1

    i tryed it and it worked😃😀😄😊☺😉😍😍😉☺😊😀😄😄😃😊😊☺😉😍😍😉😊😃😄😄😀😊😉😍😍😍😉☺😊😀😄😄😊😉😍😍😉☺😀😃😄😍☺😢😇

    • @poonamskitchen
      @poonamskitchen  8 лет назад

      Great! You made my day with your lovely comment. Stay connected to Poonam's Kitchen.

  • @RakhiDhavale
    @RakhiDhavale 4 года назад

    Thanks a lot for the accurate demo, really helpful

  • @davkh8354
    @davkh8354 7 лет назад

    Its very helpful, you dont even add salt and oil in it and the texture stills looks good

  • @Hss922
    @Hss922 9 лет назад +2

    any idea on how we can say wn the kneading is enough?

    • @dabsmomos
      @dabsmomos 4 года назад

      When there are no more cracks on dough

  • @gvjudd1289
    @gvjudd1289 7 лет назад +4

    hello Poonam ji that was a great tip ,I live in cold N.america and cannot make roti from scratch everyday ,thank you.

    • @poonamskitchen
      @poonamskitchen  7 лет назад +1

      Thanks for the appreciation! I'm glad you found this useful.
      I would recommend you to read the description details under the video. It has important tips for defrosting the dough. I'm sure you will find them useful

  • @poojar8568
    @poojar8568 4 года назад +1

    That was really nicely explained, thank you! Could you also make a beginners tutorial on how to roll/make rotis and parathas please? 😅

    • @poonamskitchen
      @poonamskitchen  4 года назад +1

      Thanks Pooja!I am glad you liked it. I have already shared tutorials for all kinds of rotis and parathas. Here's a playlist (both Hindi and English videos) ruclips.net/p/PLeQuOKkHc2MP3mlO3I8e8dSnpY-qjgxLd
      To share your feedback on these!

  • @ashadewochund8101
    @ashadewochund8101 9 лет назад +1

    Poonam Poonam Poonam milllllioooons thanks for sharing this method ....muaaahhhh ...i always want to learn and to know how indian people keep their dough in fridge ....Merci beaucoup ...now i will share this tip with my mauritian friendsss

  • @vidyakanhai3164
    @vidyakanhai3164 9 лет назад +1

    is this is the way you make caribbean oil roti..i dont understand why its so wet? when i do that mine comes out hard i want to make it soft..please reply to help me Poonam.

    • @poonamskitchen
      @poonamskitchen  9 лет назад

      Vidya, sorry dear, I have no clue about caribbean roti. The dough shown in the video is used to make roti(chapati, fulka) and the parathas in the Indian cuisine. You might want to watch the video on how to make soft and fluffy roti, on my channel. You might get the answer to your question for the caribbean roti. Sorry again dear for not being able to help you with your query.

  • @nagavish8825
    @nagavish8825 6 лет назад +1

    These tips are life savers,thank you,poonam.

  • @hahahaaxxecad202
    @hahahaaxxecad202 5 лет назад

    Axa he afko ya malumet thanks

  • @isaactelfort
    @isaactelfort 6 лет назад

    if i understand correctly, the dough is supposed to be slightly sticky as youre kneading it right? my dough always turns out very, very hard, like a clay consistancy. do i put too little water as im kneading?

  • @shaz185
    @shaz185 4 года назад +1

    Thank you for this. I do hope you see this message... I put my roti dough in the fridge because I didn’t have time to cook the roti, I cooked it about 4-5 days later and the outcome was disappointing... when I make my rotis straight away they come out nice and the puff up like pillows but this one from the fridge made me sad 🥺 I couldn’t roll it out properly for some reason so it became too thick or even if I rolled it out properly, it didn’t puff up... also, they’re not nice and soft like normal... this msg is too long, maybe no one will even read all of this... was just wondering what I did wrong?... 😞

    • @poonamskitchen
      @poonamskitchen  4 года назад +1

      Shaz, any food that is kept in the fridge loses moisture over time. This is what happened with your dough. It lost moisture. A roti puffs when the moisture in the dough heats up, becomes steam and fills up the roti. Moisture loss is also the reason for dough not being pliable enough to roll it thin. Try to use dough within 3 days.

    • @shaz185
      @shaz185 4 года назад

      @@poonamskitchen Thank you so much for replying!! Ok, I’ll make sure I use it within 3 days, although I do prefer making the dough fresh. If I have to put the dough in the fridge again, what am I meant to do when in take it out? It was sticky so I added oil, I think that made it worse, should I sprinkle flour on it?

    • @poonamskitchen
      @poonamskitchen  4 года назад

      @@shaz185 You are welcome. When you store dough in fridge, cover bowl with a cling wrap/plastic wrap and then put the lid on. If dough has initially been kneaded well then you will not need to do anything else when you take out the dough. Just roll it as you would roll fresh dough.

  • @akisubbu
    @akisubbu 10 лет назад +3

    Poonam..Very nice video..Good explanation too..i am still stuggling to make perfect roti..i will do the trick.Storing in the freezer is a good idea as i get a dark layer formed if i keep in the fridge more than a day or two.thanks again

    • @poonamskitchen
      @poonamskitchen  10 лет назад

      Akila, when you put the dough in the fridge, keep the bowl covered with a cling film/clear wrap, or else smear some oil on the topmost exposed layer. I prefer the cling film.

    • @poonamskitchen
      @poonamskitchen  9 лет назад

      akila p Was just going through the comments and revisited your comment! I have a few videos on the channel on how to make roti, and different types of paratha. paratha. You just might be interested. The link to roti making video is ruclips.net/video/X_6n1PQcL90/видео.html

    • @sunainabhatia3517
      @sunainabhatia3517 7 лет назад

      akila p

  • @twinclegoyal4222
    @twinclegoyal4222 6 лет назад

    Mam jo apne large quantity k lie trick use ki h wo small quantity m b use kr skte h ?

    • @poonamskitchen
      @poonamskitchen  6 лет назад

      Haanji, small quantity ke liye bhi trick use kar sakte hain

  • @vijayaoze4730
    @vijayaoze4730 5 лет назад

    Lovely, what a great idea of not only kneading but also storing and making provision for many more days...thts very much helpful in todays fast life..thnx a ton dear🌷🌷🌷

    • @poonamskitchen
      @poonamskitchen  5 лет назад

      Thank you very much for your sweet comment. Means a lot to me. I am glad you found the video useful

  • @susanwaugh3885
    @susanwaugh3885 5 лет назад

    Please can I ask for some advice? I make the dough and when I put the rotis on the gas it puffs up nicely and fully. When I roll my sister in laws dough I can't make round rotis because she makes the dough so soft. It becomes sticky and I have to add so much flour and then rotis become hard. I don't know if her dough or mine is the right way. My rotis do puff up, so as long as they puff up does that mean I have kneaded the dough correctly? Or do I have to make the dough so soft like my sister in laws dough?

    • @poonamskitchen
      @poonamskitchen  5 лет назад

      Susan, the dough with which the rotis puff up nicely and remain soft , is the correct dough

    • @susanwaugh3885
      @susanwaugh3885 5 лет назад

      @@poonamskitchen Thankyou. They puff up fully but are not as soft as my sister in laws rotis so still not sure

  • @lealyndavid342
    @lealyndavid342 8 лет назад

    can it use for wrapping a dumplings or lumpia?

  • @dinosunshine8526
    @dinosunshine8526 6 лет назад

    What kind of flour you use

  • @Jan17051978
    @Jan17051978 5 лет назад

    Thanks mam.. ur technique really worked.

  • @MaryPinkHair
    @MaryPinkHair 8 лет назад

    Look how beautiful that dough is... NOT STICKY and messy on her hands and just flour and water??????? LOL I can't wait to try this.

    • @poonamskitchen
      @poonamskitchen  8 лет назад

      +Linda Spontak Thanks dear! Do try this method and share your feedback.

    • @muditjain12
      @muditjain12 8 лет назад

      Poonam's Kitchen g

  • @PranalisKitchen
    @PranalisKitchen 6 лет назад

    I use dough maker very soft and nice machines made

  • @freshleap
    @freshleap 3 года назад

    Hi i did this 2nd trick but the chapati became rubbery. What do I do. It became stiff after resting it for some minutes.

    • @poonamskitchen
      @poonamskitchen  3 года назад

      Hi..which 2nd trick are you referring to... freezing the dough? Please clarify, and I can help resolve your issue for future times.

    • @freshleap
      @freshleap 3 года назад

      @@poonamskitchen the one where you sprinkle water then rest for 5 min then knead again to shorten the time. I noticed also that my atta raises a bit. It becomes a bit fatter than the usual. Is it the brand? I am clueless what really went wrong. I used to make soft ones but now it is diffocult.

    • @poonamskitchen
      @poonamskitchen  3 года назад +1

      @@freshleap One would feel the dough a little bit risen after resting for a few minutes...but just a bit, and that's because the water has been absorbed. However, in your case I am sensing it is not whole wheat flour..looks like the flour you use has all husk removed and is finer in texture ( as if it has a portion of all purpose flour). That would explain rubbery chapatis and them becoming stiff later on. Could you please share the name of brand you use?

    • @freshleap
      @freshleap 3 года назад

      @@poonamskitchen the brand is heera (medium). After u commented I checked the ingredients. It says whole wheat, calcium carbonate and niacin. Thank u so much for responding.

    • @poonamskitchen
      @poonamskitchen  3 года назад +1

      @@freshleap
      As you said that earlier your chapatis were soft, means you are skillful in the art of making rotis. So I do not see any issue with heat and rolling of rotis. However, calcium carbonate in the flour worries me...it is chalk... that could be the reason for your chapatis turning rubbery and stiff later on. I personally have never seen calcium carbonate as an ingredient in chapati flour. Please google this further.

  • @dipakbhagat4911
    @dipakbhagat4911 8 лет назад +1

    How can roti long life approx 5/7 days?

    • @poonamskitchen
      @poonamskitchen  8 лет назад

      You will need to store roti in the freezer if you wish to prolong shelf life.

    • @jugeshdugal780
      @jugeshdugal780 8 лет назад

      Dipak Bhagat

  • @everyonehwating9794
    @everyonehwating9794 6 лет назад

    Hai can i ask what flour did you use

    • @poonamskitchen
      @poonamskitchen  6 лет назад

      Leo, in the video I have used whole wheat flour by a brand called Aashirwaad. You can get this and several other brands at any Indian grocery store

  • @rainstormr7650
    @rainstormr7650 5 лет назад

    great vid, thx for sharing those kneading techniques

  • @ishanialexander7367
    @ishanialexander7367 8 лет назад

    are you using warm or cold water

    • @poonamskitchen
      @poonamskitchen  8 лет назад

      I use water at room temperature for making dough for roti and paratha.

  • @stopover1238
    @stopover1238 4 года назад

    How can I do it without removing finger rings

    • @poonamskitchen
      @poonamskitchen  4 года назад

      Check this out for without removing finger rings ruclips.net/video/wLRTKKlFQ1Q/видео.html

  • @vins6036
    @vins6036 8 лет назад

    Hello punamdi one question I make the dough for 2/3 days worth and store it in the fridge but just after a day it starts to become soggy from the sides in the container is there a anything I can do to avoid this. Please advise thank you. 👍

    • @venzinanairyani6386
      @venzinanairyani6386 4 года назад

      Take a very little oil in your palm and rub it all over the dough ball and then store in airtight container. Dough will not become black or soggy

  • @vinamraagnihotri8145
    @vinamraagnihotri8145 8 лет назад

    how much tym we need to mash to make a dough for 12 poori?

    • @poonamskitchen
      @poonamskitchen  8 лет назад

      12 pooris would be made using 11/2 cups of flour ( same as in this video). Since the poori dough is a little harder than roti dough, one would need to knead for 3-4 minutes.

  • @avimehenwal
    @avimehenwal 5 лет назад +1

    Hi, nice video. Vey good tips. Have a small question, what are the measurements and ration for water to wheat ? I always mess up and it always too sticky for me and I spent up more time making it worse lol.

    • @poonamskitchen
      @poonamskitchen  5 лет назад +2

      Avi, the water used is a little less than half the quantity of whole wheat flour.
      I understand your dilemma. You start with water that is 1/3 the quantity of flour, and then add water very little at a time. I guess that will give you more control while kneading. Best wishes

  • @jabirka6191
    @jabirka6191 6 лет назад

    How long will it last with out fridge?

    • @poonamskitchen
      @poonamskitchen  6 лет назад

      How long it would last without the fridge depends on what is the ambient temperature and humidity of the place where you are storing it....the cooler the place, the more time it would last

    • @jabirka6191
      @jabirka6191 6 лет назад

      Poonam's Kitchen thanks

  • @siddhantjandial7595
    @siddhantjandial7595 5 лет назад

    While kneeding, my dough is too sticky and after cooking the roti becomes too hard. Please advise how to overcome this problem.

    • @poonamskitchen
      @poonamskitchen  5 лет назад

      Siddhant, you need to add water little at a time while kneading dough.
      Incorporate the little amount of water in the flour, and then add some more. water.
      For rotis, check out this video ruclips.net/video/X_6n1PQcL90/видео.html

  • @SuvarnaAmbure
    @SuvarnaAmbure 5 лет назад

    This is very helpful..I was searching for same

  • @valgracias9225
    @valgracias9225 6 лет назад +1

    My chapatis never become soft can someone please help.

    • @poonamskitchen
      @poonamskitchen  6 лет назад +1

      Check this out for soft chapatis. ruclips.net/video/X_6n1PQcL90/видео.html
      Apart from the tips shared in the video, adding oil in the dough or kneading the flour with milk plus water, helps make soft chapatis. Hope this helps

    • @j-garcia-2004
      @j-garcia-2004 5 лет назад

      @@poonamskitchen , Val: Thank you, never thought of this question in 15 years. I would stop cooking for many years, just because of this reason. Will try.

  • @cheryllynevaz
    @cheryllynevaz 10 лет назад +1

    Poonam, love this video and I watched it at just about the right time. i have 2 questions: How do know when you're done with kneading? Also, can you demonstrate how to make round rotis or chapattis? Mine turn out to be every shape but round :-)

    • @poonamskitchen
      @poonamskitchen  10 лет назад

      Thanks Cheryllyne. You would know that you are done with kneading when the dough becomes soft and pliable. Check the video at 2:33 where I press my fingers into the dough. You could also make a small ball of the dough and check that it is not broken/crumbly. Also, will try to do a video on making roti . Need some time dear!

    • @poonamskitchen
      @poonamskitchen  9 лет назад +1

      Poonam's Kitchen Cheryllyne, as you had asked me to demonstrate how to make round rotis, I have finally done a video on the same. Check out the link on my channel, ruclips.net/video/X_6n1PQcL90/видео.html Now I have a few videos on making different types of parathas too. You just might be interested. Stay connected.

  • @maddy2613
    @maddy2613 7 лет назад

    Thank you very much

  • @janhavishrivastava9979
    @janhavishrivastava9979 5 лет назад

    Thank you Poonam. I was searching for this type of easy video!!!!

    • @hajasahulhameed7820
      @hajasahulhameed7820 4 года назад

      When I was doing the dough I added more water so wht can I do mam

  • @abufarzana
    @abufarzana 9 лет назад +1

    Nice demonstration.... thanks...

  • @treasaskitchen7958
    @treasaskitchen7958 8 лет назад +2

    Thank you for your tricks n tips it's really going to help me a lot

  • @tanara8
    @tanara8 10 лет назад +1

    Thank you very much. Very helpful.

  • @nicodiangelo4712
    @nicodiangelo4712 8 лет назад

    what type of flour

  • @welpen2006
    @welpen2006 10 лет назад +2

    You are just superb !!!

  • @neerujain5460
    @neerujain5460 9 лет назад +1

    very useful tips

  • @keepkool1672
    @keepkool1672 8 лет назад

    Can we make donuts with this dough?

    • @poonamskitchen
      @poonamskitchen  8 лет назад

      No, you cannot make doughnuts with this dough since it has no rising agent added to this.

    • @keepkool1672
      @keepkool1672 8 лет назад

      +Poonam's Kitchen Thanks

    • @keepkool1672
      @keepkool1672 8 лет назад

      +Poonam's Kitchen So, this dough is only for flatbreads?

    • @poonamskitchen
      @poonamskitchen  8 лет назад +1

      There are scores of flat breads in Indian cuisine that can be made using this dough (different types of roti and parathas) and also puffed bread called 'poori'.

    • @mubeenshaikh6103
      @mubeenshaikh6103 8 лет назад

      Keep Kool

  • @jyotsnachaudhuri8182
    @jyotsnachaudhuri8182 4 года назад +1

    Thank you

  • @malliswarii8086
    @malliswarii8086 6 лет назад

    So nice poonam

  • @karankk92
    @karankk92 8 лет назад

    Great video!
    Thanks for the useful tips, Poonam.
    Really helpful as I am currently studying in abroad :)

    • @ramankaur85rk
      @ramankaur85rk 6 лет назад

      Karan Kumar ......plzz guys chk out my channel. . . . . Thanks

  • @SaravanaKumar-lx8ue
    @SaravanaKumar-lx8ue 5 лет назад

    Just a question - How to actually determine that the dough is ready and when to stop kneeding it ?
    Btw nice video.

    • @mahesh7437
      @mahesh7437 4 года назад

      Madam please share how to made chapati.

  • @deekshuvalipe
    @deekshuvalipe 9 лет назад +1

    For how many days can we store it?

    • @poonamskitchen
      @poonamskitchen  9 лет назад +1

      Deekshu Valipe , I have stored the dough in the freezer for a max of 6 weeks, with excellent results. Maybe we can store for even a longer time, but that has not been a personal experience.

  • @vinamraagnihotri8145
    @vinamraagnihotri8145 8 лет назад

    u did it in 2 min?

    • @poonamskitchen
      @poonamskitchen  8 лет назад

      Kneading a small quantity of dough would take just that time.

  • @THERMAL11
    @THERMAL11 8 лет назад

    can i make pizza using this doe

    • @poonamskitchen
      @poonamskitchen  8 лет назад

      No, you cannot make pizza with this dough as this has no rising agent.

  • @amitdeswal8296
    @amitdeswal8296 5 лет назад

    ThankU mam for teaching a new trick👈👍

  • @olliesmith7972
    @olliesmith7972 5 лет назад

    Thank you i need this video

  • @Hss922
    @Hss922 9 лет назад +2

    the main problem i have with kneading is that my hands hurt so i need to know wn the kneading is enough

    • @poonamskitchen
      @poonamskitchen  9 лет назад

      +humera shaikh This method reduces the effort of kneading quite a lot. Try this, and I am sure your hands will not hurt. You would know that kneading is enough when the dough becomes soft and pliable. Check the video at 2:33 where I press my fingers into the dough. You could also make a small ball of the dough and check that it is not broken/crumbly. Hope this helps.

    • @Hss922
      @Hss922 9 лет назад +1

      Thank you

    • @nandurisarabha
      @nandurisarabha 7 лет назад

      Poonam's Kitchen uyuf

  • @SridharNag
    @SridharNag 6 лет назад

    for how many days can we refrigerate the dough after preparation

    • @poonamskitchen
      @poonamskitchen  6 лет назад

      Sridhar, in ideal conditions, the dough if properly stored, is good in the refrigerator for 2-3 days. After that it starts getting a dark-ish tinge which is not very appealing. Depending on the weather and the power supply conditions it might even start getting spoilt by 3rd day

  • @yahonkonyak1201
    @yahonkonyak1201 6 лет назад +1

    Very helpful but best if you would remove you right hand nail polish b4 doing so that it will look more hygienic..No offense.😘

    • @poonamskitchen
      @poonamskitchen  6 лет назад

      Thank you very much!! I am glad you liked it!
      Appreciate your input. Do check out my recent videos...this thing is being taken care of!

  • @werstrugglers1170
    @werstrugglers1170 6 лет назад

    You didn't add salt to it

  • @valgracias9225
    @valgracias9225 6 лет назад

    I hate when people call it flat bread. It's not a flat bread. Flat bread has baking powder and it's put in an oven. Chapati is something different 😒

    • @poonamskitchen
      @poonamskitchen  6 лет назад

      Flatbread is the closest word for roti/chapati when you need to explain it to a person who is completely unaware about it

  • @vetakolesnik5532
    @vetakolesnik5532 5 лет назад

    THANK YOU

  • @vaibhavdesai4194
    @vaibhavdesai4194 6 лет назад

    Thanks for the video..

  • @purjadhiren7505
    @purjadhiren7505 8 лет назад +2

    Itsn't higine foods with nail police ....

    • @mdkamran3510
      @mdkamran3510 8 лет назад

      PURJA DHIREN

    • @Ajay-ph1ei
      @Ajay-ph1ei 7 лет назад +1

      PURJA DHIREN nail "police" is this the police which cuts our nails?

    • @tanyaarora8845
      @tanyaarora8845 6 лет назад

      Ajay Singh 😂😂

  • @chinitheodore4183
    @chinitheodore4183 6 лет назад

    It's not flower mam.

    • @poonamskitchen
      @poonamskitchen  6 лет назад

      Chini. please listen to the pronunciation for flour and flower at dictionary.com

  • @real_annapurnii
    @real_annapurnii 4 года назад

    Ur pronounciation for flour is wrong .. it is flor not flower

    • @poonamskitchen
      @poonamskitchen  4 года назад

      Hey man, you need to check the pronunciation online! I spoke it absolutely correct

  • @squishyworld9751
    @squishyworld9751 8 лет назад

    you are nice

  • @debashisbarik4805
    @debashisbarik4805 4 года назад

    God I miss this version of Punam so much!

    • @poonamskitchen
      @poonamskitchen  4 года назад

      Hi Debashis, which version? I did not understand!

  • @mubeenshaikh6103
    @mubeenshaikh6103 8 лет назад

    Hiii

  • @katelynvelasquez529
    @katelynvelasquez529 8 лет назад

    pams pam lol

  • @BlackMamba-lt8oe
    @BlackMamba-lt8oe 4 года назад

    The well doesn't help in making the gluten that's a false claim 😂😂😂😂,

    • @poonamskitchen
      @poonamskitchen  4 года назад

      The reaction of water with flour proteins forms gluten, time being a factor. The well is only to facilitate a place for putting water so that it does not flow away.

    • @BlackMamba-lt8oe
      @BlackMamba-lt8oe 4 года назад

      @@poonamskitchen the strecthing action along with water develops gluten, the more u knead, the dough will be better

    • @poonamskitchen
      @poonamskitchen  4 года назад

      @@BlackMamba-lt8oe This is not all purpose flour, this is whole wheat flour, the strength of gluten bonds required in both flours is different.

    • @BlackMamba-lt8oe
      @BlackMamba-lt8oe 4 года назад

      @@poonamskitchen i know what is ap flour, 😂😂😂😂 I'm not a rookie i am a food production employee, working in a cruise ship and cook for more than 5000! Pax moreover ur flour is of good quality, poor people get low grade wheat that they have to knead hard if they have to get good rotis out of it, there is no shortcut for making good roties

    • @poonamskitchen
      @poonamskitchen  4 года назад +1

      @@BlackMamba-lt8oe If one wants dough right away then yes dough needs to be kneaded really well for good rotis, but if one has the patience to let time play its role in gluten formation then kneading can be minimized. There is a traditional method to knead the whole wheat flour where flour mixed with water (tight dough) is allowed to soak in a lot of more water like 10 times the quantity of flour. It is like dough is sitting in a pool of water for an hour. Over time gluten bonds are formed without much kneading. Extra water is drained away and dough is put together with minimal kneading. A little extra flour is added to bring about the right consistency. This method of kneading was used by our grandmothers when families were big and lots of flour was kneaded at a time. With passage of time, people chose to use the quicker method which involves more kneading.
      I guess if you could just try my method shown in the video you would believe what I am saying. This method is not something I invented. It has been passed over generations.

  • @CodingFumes
    @CodingFumes 4 года назад

    doughhhhhhhhhhhh..........american roti.....

    • @poonamskitchen
      @poonamskitchen  4 года назад

      I did not understand your comment Angad

    • @CodingFumes
      @CodingFumes 4 года назад

      Nothing much I thought you were in America, hence American roti

    • @poonamskitchen
      @poonamskitchen  4 года назад

      @@CodingFumes Lol! okay! Thanks for checking out the video. Check out American parathas too! God bless you.

  • @zariya6370
    @zariya6370 2 года назад

    Your subtitles are tooo odd... whoever did this job, ...v.poor job ...

  • @olliesmith7972
    @olliesmith7972 5 лет назад

    2019 anyone