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.
Thanks Shubha ji. Check out my facebook page. It might interest you. facebook.com/poonamskitchen Subscribe to my channel : ruclips.net/user/poonamskitchen
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?
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)
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!
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
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.
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
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.
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
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!
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
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 :-)
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!
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.
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.
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.
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?
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?... 😞
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.
@@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?
@@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.
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.
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
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🌷🌷🌷
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?
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. 👍
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
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
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'.
@@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.
@@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?
@@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.
@@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.
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.
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
@@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.
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.
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
+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.
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.
@@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
@@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.
Thanks, i really kneaded this tutorial.
You are welcome! I am glad you found this useful
wonderful joke ^^
Lol
Thanks for describing one of the most difficult task now a days I have done in kitchen!
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.
Thanks Shubha ji.
Check out my facebook page. It might interest you.
facebook.com/poonamskitchen
Subscribe to my channel :
ruclips.net/user/poonamskitchen
Shubha Mondkar ....plzz guys chk out my channel. . . Thanks
Thanks Poonam giving knowledge on storing dough and kneading soft dough as well.
Never seen this method of kneading but...I'm not about to argue with an Indian. You people know how to survive!!
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!
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?
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)
And thanks a lot for liking the method!
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!
Very interesting instructions. Thank you so much for sharing your knowledge!
The pleasure is all mine! Thanks for checking out!
Very good method mam.. my kid loved it☺👍Thanku very much 👍
You are welcome. Please subscribe to Poonam's Kitchen.
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
Tons of thanks to you. Stay connected.
😊😊😊😊😊
Thanks a lot for the accurate demo, really helpful
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.
Thank you so much for staying connected. It means a lot to me.
I'm glad you like the videos and find them useful!
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
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.
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
akila p
That was really nicely explained, thank you! Could you also make a beginners tutorial on how to roll/make rotis and parathas please? 😅
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!
Thanks mam.. ur technique really worked.
hello Poonam ji that was a great tip ,I live in cold N.america and cannot make roti from scratch everyday ,thank you.
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
These tips are life savers,thank you,poonam.
This is very helpful..I was searching for same
Nice demonstration.... thanks...
+Sadeek Ali Abdullah You are welcome!
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 :-)
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!
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.
Aap ne bohat kam ki tip sikhai hai shukria
+Amina Ahmed Al Aidroos Shukriya! Poonam's Kitchen ke aur videos bhi jaroor dekhein. Umeed karti hoon ki aapko pasand aayenge.
i tryed it and it worked😃😀😄😊☺😉😍😍😉☺😊😀😄😄😃😊😊☺😉😍😍😉😊😃😄😄😀😊😉😍😍😍😉☺😊😀😄😄😊😉😍😍😉☺😀😃😄😍☺😢😇
Great! You made my day with your lovely comment. Stay connected to Poonam's Kitchen.
great vid, thx for sharing those kneading techniques
Its very helpful, you dont even add salt and oil in it and the texture stills looks good
Thanks a ton!
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.
+Linda Spontak Thanks dear! Do try this method and share your feedback.
Poonam's Kitchen g
Can we store dough for luchi? ?
So nice poonam
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.
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.
You are just superb !!!
Thanks!
Poonam's Kitchen You are welcome !!!
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?
Susan, the dough with which the rotis puff up nicely and remain soft , is the correct dough
@@poonamskitchen Thankyou. They puff up fully but are not as soft as my sister in laws rotis so still not sure
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?... 😞
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.
@@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?
@@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.
Mam jo apne large quantity k lie trick use ki h wo small quantity m b use kr skte h ?
Haanji, small quantity ke liye bhi trick use kar sakte hain
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.
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
I use dough maker very soft and nice machines made
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🌷🌷🌷
Thank you very much for your sweet comment. Means a lot to me. I am glad you found the video useful
Thank you for your tricks n tips it's really going to help me a lot
Pleasure's all mine! Thanks for checking out!
👍
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?
Yes Isaac, you are using too little water
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. 👍
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
very useful tips
+Neeru Jain Thanks! :)
Thank you very much. Very helpful.
Thanks for watching. Stay connected.
any idea on how we can say wn the kneading is enough?
When there are no more cracks on dough
Thank you Poonam. I was searching for this type of easy video!!!!
When I was doing the dough I added more water so wht can I do mam
Great video!
Thanks for the useful tips, Poonam.
Really helpful as I am currently studying in abroad :)
Karan Kumar ......plzz guys chk out my channel. . . . . Thanks
can it use for wrapping a dumplings or lumpia?
No, you can't.
are you using warm or cold water
I use water at room temperature for making dough for roti and paratha.
While kneeding, my dough is too sticky and after cooking the roti becomes too hard. Please advise how to overcome this problem.
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
What kind of flour you use
I use whole wheat flour
How long will it last with out fridge?
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
Poonam's Kitchen thanks
Just a question - How to actually determine that the dough is ready and when to stop kneeding it ?
Btw nice video.
Madam please share how to made chapati.
Can we make donuts with this dough?
No, you cannot make doughnuts with this dough since it has no rising agent added to this.
+Poonam's Kitchen Thanks
+Poonam's Kitchen So, this dough is only for flatbreads?
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'.
Keep Kool
Hi i did this 2nd trick but the chapati became rubbery. What do I do. It became stiff after resting it for some minutes.
Hi..which 2nd trick are you referring to... freezing the dough? Please clarify, and I can help resolve your issue for future times.
@@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.
@@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?
@@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.
@@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.
How can roti long life approx 5/7 days?
You will need to store roti in the freezer if you wish to prolong shelf life.
Dipak Bhagat
Hai can i ask what flour did you use
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
how much tym we need to mash to make a dough for 12 poori?
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.
Very helpful but best if you would remove you right hand nail polish b4 doing so that it will look more hygienic..No offense.😘
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!
Thank you very much
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 😒
Flatbread is the closest word for roti/chapati when you need to explain it to a person who is completely unaware about it
Thank you i need this video
Axa he afko ya malumet thanks
My chapatis never become soft can someone please help.
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
@@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.
How can I do it without removing finger rings
Check this out for without removing finger rings ruclips.net/video/wLRTKKlFQ1Q/видео.html
ThankU mam for teaching a new trick👈👍
For how many days can we store it?
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.
u did it in 2 min?
Kneading a small quantity of dough would take just that time.
for how many days can we refrigerate the dough after preparation
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
what type of flour
Whole wheat flour
can i make pizza using this doe
No, you cannot make pizza with this dough as this has no rising agent.
Thank you
Thanks for the video..
the main problem i have with kneading is that my hands hurt so i need to know wn the kneading is enough
+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.
Thank you
Poonam's Kitchen uyuf
You didn't add salt to it
pams pam lol
Ur pronounciation for flour is wrong .. it is flor not flower
Hey man, you need to check the pronunciation online! I spoke it absolutely correct
THANK YOU
God I miss this version of Punam so much!
Hi Debashis, which version? I did not understand!
It's not flower mam.
Chini. please listen to the pronunciation for flour and flower at dictionary.com
you are nice
Your subtitles are tooo odd... whoever did this job, ...v.poor job ...
Hiii
The well doesn't help in making the gluten that's a false claim 😂😂😂😂,
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.
@@poonamskitchen the strecthing action along with water develops gluten, the more u knead, the dough will be better
@@BlackMamba-lt8oe This is not all purpose flour, this is whole wheat flour, the strength of gluten bonds required in both flours is different.
@@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
@@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.
doughhhhhhhhhhhh..........american roti.....
I did not understand your comment Angad
Nothing much I thought you were in America, hence American roti
@@CodingFumes Lol! okay! Thanks for checking out the video. Check out American parathas too! God bless you.
Itsn't higine foods with nail police ....
PURJA DHIREN
PURJA DHIREN nail "police" is this the police which cuts our nails?
Ajay Singh 😂😂
2019 anyone