Through this blog,the author Lalitha Prakash has shared her expertise in multiple fields like holistic approach to life, practicing ancient Indian art of Yoga and Pranayama. She has shared recipes of both south and north Indian cuisines.A firm believer that the laughter is the best medicine,Lalitha Prakash,well known for her witty humerous writing, has written many interesting and rib tickling posts too.If you want to taste the "Navarasas" of life in a single plate, this site is for you.
How to make Chapati which has many layers and is so soft that you can eat it by making pieces with just three fingers? Here are the tips.
Prepare the atta atleast half an hour before you prepare the chapatis. The more the merrier.
Knead the atta well with both hands atleast for 5-6 minutes.
While rolling each chapati, first roll into a circle, apply some oil and dry atta powder and fold, and then again apply some more oil and atta and fold into a triangle.We generally apply oil but if we add dry atta, it helps in turning the chapatis into multiple layers.
Always cook chapatis on high heat taking care to change the sides.