ShowMeTheCurry.com

18 Responses to “Chapatti Dough in Bulk”

1. swetha Says:
   September 18th, 2008 at 9:43 pm

   hi anuja&hetel
   i saw ur video of chapati dough in bulk,can i do jowar dough in bulk.generally i boil water & then mix the dough in water till all water gets absorbed,so that gluten is produced in it,because the jowar flour is gluten free i follow the above process.

2. indyana Says:
   September 19th, 2008 at 3:04 am

   I think you guys are fantastic! thank you so much for all your recipes…I’ve tried several and they have been great!One query is abt the aloo tikki…mine was too soft, what can I do to make the mixture firmer so that the tikkis are less soft/ Pls do help me out!

   Thanks so much for this wonderful site!!!

3. Lejing Han Says:
   September 19th, 2008 at 11:28 pm

   Thank you for the show. Where can I get 25# flour?

   Thanks,
   Lejing

4. Sumar Says:
   September 22nd, 2008 at 11:02 pm

   I wanted to know which company’s food processor are you using to make the chapatti dough in bulk???
   Thanks
   Sumar

5. anuja Says:
   September 23rd, 2008 at 1:16 am

   Hi Lejing,
   A 25lb bag of Atta flour can be bought at most Indian/South Asian grocery stores.
   Hope that helps!

6. anuja Says:
   September 23rd, 2008 at 1:18 am

   Hi Sumar,
   Our Food Processor is a Black and Decker, Powder II.
   It is very good.

7. Ash Says:
   September 25th, 2008 at 6:57 pm

   HI Hetal & Anuja,
   U guys are doin a great job! This is a great video of makin the dough in bulk… i normally make the dough in the food processor but i dunno for what reason? my chapttis dont come out soft n they dont puff up all thru. Can u guys plzz help me with that??
   Also m soooo happy for u guys, i saw the featured video from CBS 11 news. Both of u are doin an excellent work, also makin “us” Indians proud! M soo proud of u, i can go around n tell my friends that its an Indian cuisine n these are Indian ladies (tho i guess Hetal is born n bread here in USA!.. Anuja no offense plz )U guys rock!
   Thank you soo much for ur efforts.
   Ohh.. lemme kno if this comment was encouragin… i’ll make sure to put in more effort to write on ur every new video from now on, i can def. afford to contribute that much. Thnx…

8. Isha Says:
   October 17th, 2008 at 7:13 pm

   Hi Hetal n Anuja,

   You guys are doing a great job. U made every Indian proud.

   Making chapati dough in bulk and freezing it is a great advice. I used to make chapati dough in bulk but just for 3-4 days and kept it in refriderator. Which used to oxidize the dough towards the 3rd-4th day. But this is a great idea to freeze it. Last week to begin with I made ahead for 5 days and today I made ahead for 10 days I use Sujata atta. My dough this time seemed more stretchy. Is it because I used warm water? I used to use cold water before. Is it because Sujata atta is already so fine?

   Thanks,
   Isha.

9. hetal Says:
   October 19th, 2008 at 11:46 pm

   Hi Isha,

   We have never experienced warm water making the dough strechy. We use Laxmi brand atta with great results. Try making a small batch with cold water again and see if that is what cause the Sujata brand atta to re-act that way.

   Keep us posted!

10. hetal Says:
    October 19th, 2008 at 11:50 pm

    Hi Ash,

    Sorry for the late response, we must have missed your comment. The key to soft chapatis (especially if you eat them a little later than right off the stove) is oil in the dough. The next important thing to do is to keep the chapati in a covered container (preferably an insulated dabba) immediately as you take if off the tava. Regarding puffing, the chapati has to be rolled evenly all around for perfect puffing. This takes some practice. While rolling, run your hand over the chapati and you can feel where it is too thick or too thin.

11. Urvashi Says:
    October 30th, 2008 at 2:29 pm

    Hello,

    Your recipes are amazing. I made the veg biryani and trust me I haven’t ever tasted anything like that!! The best part are your measurements and proportions - they are so exact (which I think is the toughest part). I have a question about the making roti dough in bulk. Can this be done without a food processor? Can I make the dough by hand and then freeze it or will it not work.

    Thanks,
    Urvashi

12. hetal Says:
    October 30th, 2008 at 10:49 pm

    Hi Urvashi,

    Making dough by hand is absolutely fine. We suggested using a food processor because we are making so many batches and prefer to let the machine do the work for us :). You can definitely freeze dough which has been made by hand.

13. Jaya Says:
    November 5th, 2008 at 1:44 am

    Hi
    You both do a great job!! Your videos are great….
    I have an Indian food processor ” Preethi” brand, How do i make the dough using that?
    Thank you for your time & response

14. hetal Says:
    November 5th, 2008 at 11:20 pm

    Hi Jaya,

    We’ve never used a “Preethi” food processor, but as long as it is not a blender or mixie, it should work. Food processors have a large and wide blade, unlike blenders which have a smaller 4 prong blade.

15. Anonymous Says:
    November 18th, 2008 at 5:27 pm

    Hi,

    Great website to learn cooking delicious food. Could you tell me the exact model of food processor u r using IN detail like capacity, watts, model etc.

16. shweta Says:
    November 25th, 2008 at 3:18 am

    hetal and anuja

    Can dough be blended with a hand held blender.
    thanks

17. anuja Says:
    November 25th, 2008 at 5:10 am

    Hi Shewta,
    No, a blender will not work. You can either use a food processor or knead by hand.

18. shweta Says:
    November 25th, 2008 at 8:05 pm

    Thanks a lot for the prompt reply Anuja , I was going to go out and buy the hand blender .
    I am so glad I asked first .
    THanks again.

Leave a Reply (Comments do not appear immediately)