We make best roti without wasting gas, and no need to add sugar wheat has got natural sugar, where ever possible we should avoid sugar, and that square tava is not that much convenient only looks, our traditional Indian iron tava is the best i can say other than that your explanation was very nice and useful waiting for more such useful tips stay connected.God bless you.
@@gowrir6686 he didn't say anything about tava, its only my experience i shared, what all I have written is only my experience, because I have 46 years of experience, just want to share.
Me too I was about 6 and my mom loved everything Southeast Asian. This was in the 1950s. She was a guitar and folk singer ahead of her time and well before the Beatles found India. I was blown away by the delightful flavor and it was served with a potato curry. The chef taught two new words that day I never forgot. Chapati and Paratha. Much love.
Two important points I found are 1) knead the dough well 2) put the chapati on medium hot tava , turn it , what is important is the two sides of the chapati should not get stuck while on tava . This time also gives time to roll out another chapati . One can use the same burner by increasing the flame and make phulka .
Excellent n neatly explained like a kitchen proffessor.also u r having all d tactics of receipes.so let God give u long life n sathvica sampathu..antha.Badarinath.mysore.
@@rajbalasharma7622 As per the chef's video yes.. It is a waste of gas.. However, if you know the right technique and your chapathi pan has a handle, move the chapathies from the pan to the wire mesh and then use the hot bottom of the chapathi pan to press down on the phulkas, the puff process is faster and you can save gas as it reduces the cooking time. Also cook both sides of the chapathies, this one side cooking thing does not work as the other side will stick to the mesh.
For years we were trying to make this pulka but of no avail. Just one hour before I saw your video and we did it. at last we succeeded. First two pulkas were not successful but the rest all puffed up. Thanks a lot chef for your tips. It was very soft and I didn't expect to puff that much.
Maybe 1st/2nd phulka getting failed because heat not sufficient. And Same to me, after this chef tips i also know how making pergect dough now,before i always made sticky dough.
I used to make tayir sadam even before. Too experienced too. Still I found your tips usuful. I love my tayir saadam even more now. Will try your phulka this way. I get full phulka pressing with cloth on tava itself. Yet I would like to make better improvements or adapt myself to new changes. Thanks
Adding water right... Rolling... Nt adding oil into dough... Resting time... Rolling it thin to pulka with not atta but maida... Roasting on one side with tava... And roasting on high flame of large burner... Is the all.. Thnku dear cook
The whole process is made more glamorous. Adding pinch of sugar, using maida for dusting, and suggesting to keep two burners are not common practice in northern part of India where our main food is Chapati and Phulka (for the information to chef: both Chapati and Phulka are different and not same.)
Nice recepie thankyou sir .but some other youtuber said phulkas are bad becoz the inner of the puffed phulkas don't get cooked at all. I have stopped making them since I saw that vedio but now this vedio again inspires me to try it. God bless the confused viewers like me 😅 . Thanks again.😊
The type of wheat plays a vital role in softer rotis, I find sarbati wheat ata is the best! Even if the rotis don't puff up,they do remain soft."Ashirwad Select "ata is very good,but they keep on increasing the price quite often!!
Superb chef. I learnt to make it with a help of a north indian friend of mine. Past twenty years i am making and we southindians enjoy it with variety of salads and dishes.
We puff the roti on the same tava, not needing to use flame. You keep the rolled chappati on medium heated tawa, flip it quickly in 4-5 deconds, rotate with a soft cloth piece for a bit long till small puff patches appear. Then flip once more. Now the uncooked side touches the tawa. press the small puffs with steam inside, lightly and skilfully, taking care not to break the puffs or burning from other side. Then while rotating, push the steam carefully by the cloth to where it has not puffed. Do not let the steam escape. Because once the steam is out the roti will not puff again. Remove from fire. Best luck!
Thank-you for showing me the secrets of this magnificent food! My father used to make this for us every Friday, and now I want to continue that tradition.
Very good tips.However, I would like to share that our regular round tava with handle is more convenient than the one shown in video. We can use single burner to do both steps. Cooking on tava part is just a little bit, one side more than other. Then I lift off the tava by its handle , put the less cooked side of chapati directly on the flame. Of course using the grill is better fr some ppl especially new comers to cooking.
Thank you for sharing the tips...really needed for me. Kindly share few dry or gravy Vegetarian side dish for Phukas. I struggle everyday thinking of what to make side dish for dinner
I can make big & good phulkas without the grills in my kichen but find it difficult to make other’s stove. I thought that it must be burner fault. So I bought the phulka grill for it failed. But you thought me the correct way of using it. Thank you so much sir🙏
Hi Recipe Checkr, I am a Malaysian Chinese and can understand your spoken English easily because there are practically no Indian accent in your spoken English just like my fellow Malaysian Indian brothers. Thank you for tutorial on making Soft Chapati.
Wonderful chef 🥳 I always make phulkas only.As you said sometimes roti gets stuck to the stand for making phulkas due to heat.will follow your instructions.good, thanks 🙏
Wow I learnt somehting new today. But one tip i got from other youtuber is that using hot water to make the dough will get the dough kneaded soft quickly.
Hi chef! Thanks for the video! It seems it's better to flatten the phulka soon as possible when warn and soft so that the top and bottom layers will hopefully,be of the same size. This will prevent wrinkles, specially if you have to store some of them!
Sir, may variation in whole wheat or ashirvad atta or mixtures of grains atta. Share ratio pls... From my point of view the ratio plays a vital role for all kneed or rest of things Need a keen ratio for all?
Please don't stick to a particular ratio. Get the idea of how the final dough should be. Some times same brand of flours also absorb different amounts of water
Thanks you very much . Phulka made my be , turn out to be great this time. This has boosted my confidence to move to make aloo paratha. It is all because of you sir
Thank you sir, for explaining it so nicely. Plz plz share the recipe of eggless cake without oven, with utencil measurements available at home. Explain it in Hindi or English language.
I always leave phulka grill on the stove burner, so it becomes red hot and once I place chapati on the grill , it quickly burns even before it puffs up.. At one point I stopped making phulka wondering what was going wrong.. Sometimes a small common sense is more than enough to correct big mistakes..😬😬
Do you like to pack restaurant-style snacks for your children to school? Here we got you some easy-to-follow recipe videos. உங்கள் அன்பு பிள்ளைகளுக்கு பள்ளிக்கு மதிய உணவுடன் உயர்தர உணவகங்களில் கிடைப்பது போல் நொறுக்கு தீனிகளை செய்து தர விருப்பமா? Click here to download a free pdf: bit.ly/3nMfDwa
Thank you soo much for sharing this vedio sir❤️ I always have a confusion that ; while kneeing the dough whether shld i keep the dough sticky and then keep for rest or shld I kneed it very soft and then keep for rest ? Please clear it sir
Oil must be added in the dry flour and mixed evenly. For very soft rotis use milk instead of water. I don't see any need for sugar. In north and west india, we don't use sugar. I don't suggest this method.
Loved your technique to make soft phulkas. But what is this bar like handle thing you use to put the phulka on and give it the final puff. I would like to buy that . What is it called?
Nice Video Chef Sunder, and a very good explanation and good tips, I think most of our Indian audience would appreciate a really down to earth recipes and also in a traditional Way /Method, and you can try and show us a few Indian recipes cooking the Old way like the appam, idli,... And there are so many other ones ..
Thanks for the recipe. Just want a clarification as to the hygiene of frying the roti directly on the fire as the liquid gas contains ethyal mercaptan ( added for strong smell to detect leakage) which is highly dangerous for health.
No need to worry the gasses are burnt, the big cause of heart attack and cancer are seed oils such as canola etc .And with over 240,000 dead from the convid vax in the USA your worrying about the wrong things senor Josy?
Sir your receipts are awesome and the way you explain is wonderful Sir.Congratulations Sir.Can I please have the receipe for fresh Prawn Picke Sir.Thank you o much Sir.
For the 1st phulka he cooked only one side (texted it as a tip too) and didn't say which side he placed directly on fire. For the second one he cooked both sides 😇
#Mistake No.5 : “BOTH SIDES WELL COOKED” • First Phulka, as stated in the video “Cook only 1 SIDE in TAWA before cooking in FLAME” then cook the OTHER SIDE in FLAME. (1 side / 1 side) • Second Phulka, he cooked both sides in tawa he didn't do "#mistake no.5" above I hope this helps! 💚
Nice one sir,i tried it and it came the best.can u please make any tasty chiken recipe without using oil and without burning too much protein for bodybuilding
Thank you for your support My Friends. We have received TH-cam Silver Award for 1,00,000 Subscribers. Watch the Unboxing the youtube Award... th-cam.com/video/Ml93yegXcsY/w-d-xo.html
DO. NOT. ADD. SUGAR. to your roti. It's supposed to be healthy. Wheat already has some amount of sugar. Why to add sugar, which is bad for your body, and adds nothing to the roti.
Thanks for your useful tips. I’ve been getting rotis from Indian stores here but will now try again making them at home. Have never got them right. We don’t have ‘flame’ burner stove cooking range so how do I cook our rotis. Use the smaller stove top for first 2 steps and then move pan to the higher burner. Please advise.
🥕Your Kids will love this! Carrot Kheer - A healthy Dessert recipe from Chef Sunder
🥕🥕 th-cam.com/video/DjVfYg6EiKY/w-d-xo.html
What is the price of twa n chani ?
Must you use hot water to make the dough pliable
@
Ap@@fariha2147
10 hours old dough can make puff roti
Where do I get the little grill with a handle? That's really useful!!!
We make best roti without wasting gas, and no need to add sugar wheat has got natural sugar, where ever possible we should avoid sugar, and that square tava is not that much convenient only looks, our traditional Indian iron tava is the best i can say other than that your explanation was very nice and useful waiting for more such useful tips stay connected.God bless you.
Give receipe for stuffed nan
But did he say to use the same tawa??
@@gowrir6686 he didn't say anything about tava, its only my experience i shared, what all I have written is only my experience, because I have 46 years of experience, just want to share.
@@vidyals747 ok mam
@@gowrir6686 welcome and thank you🙏🌹 happy VARALAKSHM vrata
The first time I had a chapati perfectly puff up is genuinely one of my most treasured memories :)
😁😁
😄 i can relate
I haven't got mines to puff like this Maybe a few bubbles!! I'm still a work in process!!
Me too I was about 6 and my mom loved everything Southeast Asian. This was in the 1950s. She was a guitar and folk singer ahead of her time and well before the Beatles found India. I was blown away by the delightful flavor and it was served with a potato curry. The chef taught two new words that day I never forgot. Chapati and Paratha. Much love.
Tammy I think this takes a lot of practice. Don't give up.
Two important points I found are 1) knead the dough well 2) put the chapati on medium hot tava , turn it , what is important is the two sides of the chapati should not get stuck while on tava . This time also gives time to roll out another chapati . One can use the same burner by increasing the flame and make phulka .
Excellent n neatly explained like a kitchen proffessor.also u r having all d tactics of receipes.so let God give u long life n sathvica sampathu..antha.Badarinath.mysore.
Thanks for recipe from South Africa ❤
For those looking for weights. For Ashirvad Atta, and for 6 chapathies, use 150gms of Atta and 100gms of water, for the perfect dough.
I feel it's a wastage of gas as you have used two burners throughout the process.
@@rajbalasharma7622 As per the chef's video yes.. It is a waste of gas.. However, if you know the right technique and your chapathi pan has a handle, move the chapathies from the pan to the wire mesh and then use the hot bottom of the chapathi pan to press down on the phulkas, the puff process is faster and you can save gas as it reduces the cooking time. Also cook both sides of the chapathies, this one side cooking thing does not work as the other side will stick to the mesh.
Thanks for exact measurements!
Life Saver🙌🔥
What about water temperature? Lukewarm or cold water?
For years we were trying to make this pulka but of no avail. Just one hour before I saw your video and we did it. at last we succeeded. First two pulkas were not successful but the rest all puffed up. Thanks a lot chef for your tips. It was very soft and I didn't expect to puff that much.
Maybe 1st/2nd phulka getting failed because heat not sufficient. And Same to me, after this chef tips i also know how making pergect dough now,before i always made sticky dough.
Now that you've been successful, next logical question. Are you single? Asking for a friend of mine. Hahahaha.🤣🤣
I used to make tayir sadam even before. Too experienced too.
Still I found your tips usuful.
I love my tayir saadam even more now.
Will try your phulka this way.
I get full phulka pressing with cloth on tava itself.
Yet I would like to make better improvements or adapt myself to new changes. Thanks
Your body language presentation and clear explanation makes me confident to cook a perfect dish.The most interesting part the secrets you share 👍👍🙏🙏🙏
Adding water right... Rolling... Nt adding oil into dough... Resting time... Rolling it thin to pulka with not atta but maida... Roasting on one side with tava... And roasting on high flame of large burner... Is the all.. Thnku dear cook
The whole process is made more glamorous. Adding pinch of sugar, using maida for dusting, and suggesting to keep two burners are not common practice in northern part of India where our main food is Chapati and Phulka (for the information to chef: both Chapati and Phulka are different and not same.)
S ofcourse using oil plays a vital part for both fulkha and chapathi
ok f off
👍True chapati & phulka are different
What's the difference ..do tell.
Of course we do not use any sugar or salt or maida...and even then our rotis are perfectly made by our mothers...
Nice recepie thankyou sir .but some other youtuber said phulkas are bad becoz the inner of the puffed phulkas don't get cooked at all. I have stopped making them since I saw that vedio but now this vedio again inspires me to try it. God bless the confused viewers like me 😅 . Thanks again.😊
Inner of Phulka is cooked with 100 degrees hot steam. Dikhawe par mat jao, apni akal lagao
The type of wheat plays a vital role in softer rotis, I find sarbati wheat ata is the best! Even if the rotis don't puff up,they do remain soft."Ashirwad Select "ata is very good,but they keep on increasing the price quite often!!
Superb chef. I learnt to make it with a help of a north indian friend of mine. Past twenty years i am making and we southindians enjoy it with variety of salads and dishes.
Thank you so much. Keep watching and keep sharing.
Very good explanaction chef this happens to me often thankyou
சுவையான ,மிருதுவான ,அழகான சப்பாத்தி செய்ய கற்றுக்கொடுத்த எனது சமையல் குருவுக்கு எனது மனமார்ந்த நன்றிகள்.
வாழ்க நலமுடன்.
நன்றி.
We puff the roti on the same tava, not needing to use flame. You keep the rolled chappati on medium heated tawa, flip it quickly in 4-5 deconds, rotate with a soft cloth piece for a bit long till small puff patches appear. Then flip once more. Now the uncooked side touches the tawa. press the small puffs with steam inside, lightly and skilfully, taking care not to break the puffs or burning from other side. Then while rotating, push the steam carefully by the cloth to where it has not puffed. Do not let the steam escape. Because once the steam is out the roti will not puff again. Remove from fire.
Best luck!
Wow that's some pro level skill. These TH-camrs could never do that easily.
It only tastes better when roasted on gas... You should try it. Roasted on tawa is better for paranthas.
It’s the difference between a phulka and a tawa roti.
Thank-you for showing me the secrets of this magnificent food! My father used to make this for us every Friday, and now I want to continue that tradition.
Very good tips.However, I would like to share that our regular round tava with handle is more convenient than the one shown in video. We can use single burner to do both steps.
Cooking on tava part is just a little bit, one side more than other. Then I lift off the tava by its handle , put the less cooked side of chapati directly on the flame. Of course using the grill is better fr some ppl especially new comers to cooking.
Right as you will save gas ⛽️ too by your method of lifting the Tava and placing the phulka
Thank you for sharing the tips...really needed for me.
Kindly share few dry or gravy Vegetarian side dish for Phukas.
I struggle everyday thinking of what to make side dish for dinner
I can make big & good phulkas without the grills in my kichen but find it difficult to make other’s stove. I thought that it must be burner fault. So I bought the phulka grill for it failed. But you thought me the correct way of using it. Thank you so much sir🙏
Hi Recipe Checkr, I am a Malaysian Chinese and can understand your spoken English easily because there are practically no Indian accent in your spoken English just like my fellow Malaysian Indian brothers. Thank you for tutorial on making Soft Chapati.
Thanks
Msian Indians speak excellent English accent there's no doubt 😅😅 😢
Wonderful chef 🥳
I always make phulkas only.As you said sometimes roti gets stuck to the stand for making phulkas due to heat.will follow your instructions.good, thanks 🙏
Nice to hear...
Wow I learnt somehting new today. But one tip i got from other youtuber is that using hot water to make the dough will get the dough kneaded soft quickly.
Hot water is best
Just came back to say thank you. I got the right flour and now it works perfectly 🙏
Which flour did you use?
Thank you Chef. A beginner from USA. Started cooking in my late 40s. Now I'm hooked
Thank you so much.
Hi! Loved your tip! Please, how can I fluff up the phulka if I do not have a gas stove at home? I only have induction. :/
Thank you soo much.
Get a gas stove
small small things make a big difference. This video is a good example. thank you.
Thank you so much for watching. Keep supporting
Thank you for the fabulous demonstration! The Phulka is so pretty when it puffs up! I am trying this recipe tonight.
Very interesting advise. Thank you Sir. I eat chapathi/phulka daily. I will prepare. grateful to you .
Please make more videos, you speak excellent English, more people from all over the world can follow you.
Very nice demonstration for beginners and also for the regular kitchen makers
Hi chef!
Thanks for the video!
It seems it's better to flatten the phulka soon as possible when warn and soft so that the top and bottom layers will hopefully,be of the same size.
This will prevent wrinkles, specially if you have to store some of them!
Chef Sundar u explained well how to make Phulkas.God Bless.
Nice explanation. Why is sugar added to dough?
For the softness generally sugar can be added in a Little quantity
Very useful tips. I have been using the grill on the fire always. The roti get burned with black dots and little bloting
Sir, may variation in whole wheat or ashirvad atta or mixtures of grains atta. Share ratio pls... From my point of view the ratio plays a vital role for all kneed or rest of things
Need a keen ratio for all?
Please don't stick to a particular ratio. Get the idea of how the final dough should be. Some times same brand of flours also absorb different amounts of water
Thanks for apprising the useful tips. Will request to apprise the basic tips of cooking Daal and traditional veg recpies.
Even though my rotis puff up, the edges always turn hard. Would you be able to guide why? Thank you.
That's because the edges of the roti are not cooked enough while on tawa
When you roll the dough, you are pressing more dough towards the circumference, so the phulkas are thicker along the edge.
Or else because you are using knife to cut the aata
Knife se kyun nuksan😮@@ab_hiazad703
Thanks you very much . Phulka made my be , turn out to be great this time. This has boosted my confidence to move to make aloo paratha. It is all because of you sir
Most welcome 😊
Thanks for sharing this phulkas recipe...may I know why to add sugar a pinch?
Loved your technique. For the first time i made awesome phulkas!! Thanks for the tips!
I am admiring d cleanliness of ur kitchen
Wow, your kind words just made my day! 😊 Thanks for being part of our cooking journey!
Thank you sir, for explaining it so nicely.
Plz plz share the recipe of eggless cake without oven, with utencil measurements available at home.
Explain it in Hindi or English language.
Add everything you add for an cake but dont add egg and still it makes a good cake . Its that simple
Thanks chef u explained very well but we don't want to puffed up on burner but on tawa actually
Very clear and concise instruction to make a perfect chapati. Love the presentation. Thank you Chef Sunder G. for sharing.
Thanks chef for your valuable tips. I will definitely try now cause before it used to get burnt.
Hope you enjoy
Very well explained with all the finer points , I tried it as instructed and the chapattis came out very nice and tasty.
Making chappathi in direct Gas flame is not good for health. Wood is not harmful
Sir.. Nice presentation 👍
I always leave phulka grill on the stove burner, so it becomes red hot and once I place chapati on the grill , it quickly burns even before it puffs up.. At one point I stopped making phulka wondering what was going wrong.. Sometimes a small common sense is more than enough to correct big mistakes..😬😬
Glad the tip had helped you. Happy cooking
😆😆😆 well said
Just amazing even children can understand the way you explain
Thanks
Thank you so much..really well explained and phulkas looked so yummy. 👌
Most welcome 😊
Phulka making demo is superb.👌
Thank you so much for your support.
Do you like to pack restaurant-style snacks for your children to school? Here we got you some easy-to-follow recipe videos.
உங்கள் அன்பு பிள்ளைகளுக்கு பள்ளிக்கு மதிய உணவுடன் உயர்தர உணவகங்களில் கிடைப்பது போல் நொறுக்கு தீனிகளை செய்து தர விருப்பமா?
Click here to download a free pdf: bit.ly/3nMfDwa
Too good for children thanks 😊
fluffy?
Loved it. Whats brand is the tava.? looks nice and want to buy one. Please help and thanks in advance.
Is
☹️
I tried it today,came out very well.thank,u.plz share the recipe of maida chapathi.
Sure, will post soon.
Excellent where do you get the square tawa
Online it's available 😊
Thank you soo much for sharing this vedio sir❤️
I always have a confusion that ; while kneeing the dough whether shld i keep the dough sticky and then keep for rest or shld I kneed it very soft and then keep for rest ? Please clear it sir
A lesson well-explained 👏 Thank you Chef. Will give these tips a try.
You are very welcome
Too good sir , my pulkhas are puffing up well , these days , thank you for the tips .
Very useful tips chef 👍
i am learning to make roti right now, im gonna try this technique today.
Hope you enjoy
Very well explained. The common mistakes we do normally had been sorted out, we are well educated. Thank you for your educative demo.
Thank u sir. You explained it very well
very useful tips and I will try in my home while preparing phulka great
Followed your tips and got nice fluffy phulkas ... thanks chef
Good 👍🏻 to everyone because you explain English language
So nice of you
Oil must be added in the dry flour and mixed evenly. For very soft rotis use milk instead of water. I don't see any need for sugar. In north and west india, we don't use sugar. I don't suggest this method.
Sugar gives browning to the phulka. In the southern part, many people add a bit of sugar.
Loved your technique to make soft phulkas. But what is this bar like handle thing you use to put the phulka on and give it the final puff. I would like to buy that . What is it called?
Nice Video Chef Sunder, and a very good explanation and good tips, I think most of our Indian audience would appreciate a really down to earth recipes and also in a traditional
Way /Method, and you can try and show us a few Indian recipes cooking the Old way like the appam, idli,... And there are so many other ones ..
Nicely told,anyone can understand.Best instructor in catering.
Thank you so much chef.... Indeed! Awesome techniques.
Thank you so much.
Thanks for the recipe. Just want a clarification as to the hygiene of frying the roti directly on the fire as the liquid gas contains ethyal mercaptan ( added for strong smell to detect leakage) which is highly dangerous for health.
No need to worry the gasses are burnt, the big cause of heart attack and cancer are seed oils such as canola etc .And with over 240,000 dead from the convid vax in the USA your worrying about the wrong things senor Josy?
True.
Don't worry, Indians eat rotis made like that everyday and nothing happens.
Great Sir. Your explanation of cooking unique and you are cooking Veg another unique to be mentioned.
So so well explained ! Love it! Thanks for showing us how it’s done! 🤩
Sir your receipts are awesome and the way you explain is wonderful Sir.Congratulations Sir.Can I please have the receipe for fresh Prawn Picke Sir.Thank you o much Sir.
You are real hero in food world ❤
For the 1st phulka he cooked only one side (texted it as a tip too) and didn't say which side he placed directly on fire. For the second one he cooked both sides 😇
#Mistake No.5 : “BOTH SIDES WELL COOKED”
• First Phulka, as stated in the video “Cook only 1 SIDE in TAWA before cooking in FLAME” then cook the OTHER SIDE in FLAME. (1 side / 1 side)
• Second Phulka, he cooked both sides in tawa he didn't do "#mistake no.5" above
I hope this helps! 💚
Nice one sir,i tried it and it came the best.can u please make any tasty chiken recipe without using oil and without burning too much protein for bodybuilding
Very helpful tips especially for beginners
Thank you for your support. Keep watching and keep Sharing.
Thank you for your support My Friends. We have received TH-cam Silver Award for 1,00,000 Subscribers.
Watch the Unboxing the youtube Award...
th-cam.com/video/Ml93yegXcsY/w-d-xo.html
Congratulation for the award. Is the wheat flour used is 100% wheat flour?
@@anuragfreak ii
L
@@gearjazz2483 what?
Sir super reciepechkr easy phulka making and thanks you saying ita stays fresh when.pulled that ia great tip hack
DO. NOT. ADD. SUGAR. to your roti. It's supposed to be healthy. Wheat already has some amount of sugar. Why to add sugar, which is bad for your body, and adds nothing to the roti.
Yours is one of many opinions
first of all sugar is not un health.. excess of anything is bad... and sugar is to neutralize the taste of salt!
Atta itself is not healthy.. So why worry about sugar 😂😂
Wheat has no sugar. It's the gentle caramelized carbs that gives it the delicate sweetness!?
Thank you so much for this awesome video and your explanation is amazing 🌻🌻🌻
Thank you so much 🙂
You are such a life saver ❤️. Thank you so much kind chef
My pleasure 😊
Very nice brother. I will try like this. Thank you very much.
Chef please mention which wheat you use . Is it sharbati gehu?
Thanks for your useful tips. I’ve been getting rotis from Indian stores here but will now try again making them at home. Have never got them right. We don’t have ‘flame’ burner stove cooking range so how do I cook our rotis. Use the smaller stove top for first 2 steps and then move pan to the higher burner. Please advise.
Wonderful work thanks for sharing sir.I 'm ecstatic to get this channel really it's helpful.
Thanks for teaching the tips for making correct phulka.
My pleasure 😊
I litterally utilised ur guide...works really great..thank u
Glad it helped
Thanks. Learnt the lesson and shall now do practical.
Excellent!, let us know how was it...
Thanks for the info bless I was going on with this mistake for very very long time
Thanks will definitely try n give review
Hope you like it!
Plz share the recipe for PERFECT PURI. Does maida make better puris or wheat flour? 🙏 ANUPAMA ROY
I am sri lankan . I like it. Nice explain . Thanks
Thanks so much Chef for sharing alot of tips!! Appreciate much ! Best Regards from Singapore 👋
Thanks for watching
Thank you very much for your valuable tips .🙏 Can you please show us how to do stuff parota.will try this method & leave my comments
Paneer stuffed paratha
th-cam.com/video/7-Ob_6GsNRs/w-d-xo.html
Thanks from Philippines 🇵🇭 here hope you noticed 😊..I will surely do your recipe as get back in uae 🇦🇪
Yes, Thanks forthe support from across the country. Please do try and let us know your feedback.
Thank you sir. Can we also first bake all the roti at the tawa and after that all on the grill?
Wow! Like that it has simple ingredients and chef explains everything so well. It's truly idiot proof for people like me. Thank you.🙏
Thank you for this systematically presented demonstration. I’ve liked and subscribed
A question: why sugar?
I learned how to make roti from this videos. Thank you for posting.
Most welcome 😊
Nice demo for pulkas.We will try at home. Thanq sir.
Sure, Thanks