Hello, i have long been seeking the secret to a style of chuppati that i now seem to rarely come across, I have mainly come across them in restaurants  , thsy are not as wholemealy as normal ones and i would hazard a guess they might be made with white flour but i have tried this with poor results. They are very elastic with a texture like a wash leather. Anyone help with this please?

Hello all, new to the forum. Can anyone help please i am sure i saw a video somewhere on you tube where an indian chef used a green paste of chilli corriander , capsicum and i think onion. I s there a name for this paste and does anyone else use anything similar or have a recipe for it? Thanks in advance for any help.

Hello all, just loined, i have been studying indian cooking since 1985 and i am looking forward to learning and sharing with everyone on here.