Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: coco52 on April 04, 2011, 01:27 AM
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I saw this papad press on spices of india website,
http://www.spicesofindia.co.uk/acatalog/Wooden-Papad-Press.html#aKTW126 (http://www.spicesofindia.co.uk/acatalog/Wooden-Papad-Press.html#aKTW126)
and was wondering if anyone here uses one to make chapatis with.
Mine always come out pretty weird shapes when using a rolling pin :)
Do you think it would work OK for chapatis?
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To be honest, no. I think you need to concentrate on your rolling technique; a press intended for papad (which don't really rise, as such) is likely to make your dough so dense that you will not get any air in the chapati when you cook it. It's a bit late tonight (!) but tomorrow I'll look to see if I can locate any videos of chapati making technique.
** Phil.
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coco52
Like Phil says a rolling pin is the weapon of choice - and here's a little Delia type secret - if you want perfectly round chapattis, roll them to about the size of a side plate, then trim them along the edge of the plate like trimming pastry. Not authentic but it works!
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Here you are, Coco : she makes it look so easy !
** Phil.
http://www.youtube.com/embed/jD4o_Lmy6bU (http://www.youtube.com/embed/jD4o_Lmy6bU)
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Hi coco i just use my pizza stone and a thin rolling pin
http://www.curry-recipes.co.uk/curry/index.php?topic=5536.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5536.0)
I dont really care if parathas etc are round or not i prefer them to be tastey lol.
It just takes a little bit of practice, roll into a ball lightly flour one side then roll maybe twice then turn it round same again roll a couple of times then turn over lightly flour and repeat the same process.
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Which reminds Frank, I must get round to trying your Gobi filling!
The press looks like a good idea but only if your going to be making alot of breads in one go. Like the others, I use a rolling pin and am not too worried about shape just so long as its tasty.
I did a search on youtube and found alot of videos on machines check out this Monster Machine (http://www.youtube.com/embed/KbhmGkFvCBc)
These look like the business Chapati/Roti Maker (http://www.youtube.com/embed/EP4Q2_NkTps)
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Thanks for the replies guys.
Looks like my rolling technique is the problem.
I'm off to practice ;D
I have a pizza stone, so will try a couple in the hot pan and a couple on the stone, and compare.
Never had them puff up like that yet, here's hoping.
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Never had them puff up like that yet, here's hoping.
Plenty heat is the answer to this one - I cook my chapattis on a real hot dry frying pan - you should get spots forming on the underside very quickly, i.e. within 30 seconds.
Steve
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Here's the results guys.
Is it ok to post pics in here? Kept them small but If not I'll remove them.
Used this pan, probably not the best but it's the heaviest I had and it seemed to work not too bad. (Thats the remains of a Taz base in the pot ;D)
(http://i284.photobucket.com/albums/ll20/g-panzer/04042011240-1.jpg)
Dough ready for rolling
(http://i284.photobucket.com/albums/ll20/g-panzer/04042011241-1.jpg)
Starting to puff up a wee bit
(http://i284.photobucket.com/albums/ll20/g-panzer/04042011246-1.jpg)
(http://i284.photobucket.com/albums/ll20/g-panzer/04042011244.jpg)
Tried the Pizza stone but couldnt get it to burn, oven at 240
(http://i284.photobucket.com/albums/ll20/g-panzer/04042011247-1.jpg)
Pan one on the left, stone on the right.
(http://i284.photobucket.com/albums/ll20/g-panzer/04042011248.jpg)
Quite pleased with the pan ones, and tasted very nice!
What do you think? Sure they will get better with practice.
Might keep my eyes open for an flat iron pan!
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Looks edible to me ;)
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The pan one looks good, but two thoughts :
1) Did you try Manjula's technique of slightly wetting the pan just before cooking the chapati ? The steam from the water droplets should improve the texture and stop the chapati from going too dry.
2) Did you also use her technique of pressing the whole chapati lightly down in stages using a spatula, so as to increase the amount of raising until it causes the whole chapati to almost separate into two layers ?
** Phil.
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Thanks Phil,
I did press lightly but probably not often enough, only a couple of light presses.
Good tip with the water, will try that.
One quick question..I had the cooker ring at about 90%, should it have been hotter/cooler?
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I use a regular frying pan and pre-heat it on full then reduce to med-high. You need to find the right balance for your hob. I find that on full, the bread burns before it cooks through.
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Sorry coco i must not have explained, i dont cook my parathas on the pizza stone i just roll them on it,then i use something like this http://www.vishaldeep.com/images/Tawa.jpg (http://www.vishaldeep.com/images/Tawa.jpg)
Dont put water actually on the tawa/tava if you are going to use water sprinkle it on top of your bread, i lightly brush oil on the breads both sides then cook.
Axe you will have to let me know what you think when you get round to making the Gobi filling.
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2) Did you also use her technique of pressing the whole chapati lightly down in stages using a spatula, so as to increase the amount of raising until it causes the whole chapati to almost separate into two layers ?
I applied this technique to cooking a frozen paratha last night, with mixed results. Applying the technique to the first side made a considerable improvement : the two layers really separated, and the paratha filled with air. Applying it to the second side was a disaster : the two surfaces stuck together, and the end result was so firm that it was almost impossible to cut with a non-serrated table knife :(
** Phil.