Thu 18 Sep 2008
If you are one of those busy people who just can’t find the time to make homemade chapatti or paratha, try making the dough (atta) in bulk. With the help of your food processor and freezer, you will be enjoying hot, fresh chapati in no time.
For the detailed recipe for Chapatti/Paratha dough, click here.
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Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
75 Responses to “Chapatti Dough in Bulk”
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Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
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.
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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!!!
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September 19th, 2008 at 11:28 pm
Thank you for the show. Where can I get 25# flour?
Thanks,
Lejing
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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
[Reply]
Fabienne Reply:
April 23rd, 2009 at 5:42 pm
La trovi a Bologna da Asian Food v. Emilia 241
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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!
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September 23rd, 2008 at 1:18 am
Hi Sumar,
Our Food Processor is a Black and Decker, Powder II.
It is very good.
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September 25th, 2008 at 6:57 pm
HI Hetal & Anuja,
Anuja no offense plz )U guys rock!
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!..
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…
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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.
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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!
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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.
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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
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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.
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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
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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.
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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.
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November 25th, 2008 at 3:18 am
hetal and anuja
Can dough be blended with a hand held blender.
thanks
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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.
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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.
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January 21st, 2009 at 11:38 pm
How long will these last if I keep them in the freezer?
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January 28th, 2009 at 2:11 pm
Thanks for this great idea!I had a doubt…after puttinf it in the freezer and then transferring it to the fridge a night before,Can we take it out and warm it in the microwave for 25 seconds?Or should i just take it out an hour before?Its because if i get up a little late and have to make rotis quickly,then what should i do?You said somewhere that rotis getting microwaved makes them chewy..so im doubtful.
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January 28th, 2009 at 2:48 pm
Hi Deepa,
From the fridge, you can use the microwave but use the “defrost” button. If you use “cook”, it will ruin the dough. Even on defrost, it takes very little time (15-20 secs), but can vary from microwave to microwave. Once you remove it from the microwave, give it a good kneading.
Rotis or chapatis which are already cooked and then re-heated in the microwave, become chewy.
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February 6th, 2009 at 3:24 pm
Hi Hetal and Anuja,
Thanks for the great site! I have to apologize to you guys.I have been using your site for long but never really got down to writing comments.I have started making chapati dough in bulk. It works great but my dough is turning black.What am I doing wrong??
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Ashish Bhatt Reply:
April 27th, 2010 at 7:16 pm
How did you resolve your atta turning black issue? Please call me at 716 691 7088 or 716 465 0030.
Thanks in advance.
Ashish Bhatt.
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February 6th, 2009 at 6:22 pm
Hi Sneha,
We forgive you but on a condition – you have to post the recipe for your Sabudana Khichidi;)
Regarding the atta becoming black:
1. there are some brands that tend to turn black faster (depends on how much the atta has been processed).
2. The atta has been exposed to air too long or the saran wrap was not airtight.
Let me know if this helps. Also, the atta is not spoiled if it gets dark, as long as it does not turn slimy, you can use it. The chapatis will be a darker color but other than that the taste shd be the same.
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Ashish Bhatt Reply:
April 27th, 2010 at 3:37 pm
How did you resolve your atta turing black issue? Please call me at 716 465 0030.
Thanks in advance.
Ashish Bhatt.
[Reply]
anuja Reply:
April 29th, 2010 at 5:25 am
Hi Ashish,
When wrapping the atta in the saran wrap make sure that it is air-tight and double wrap if needed. Also do not allow the atta (once made) to sit exposed for too long, wrap it as soon as it’s made.
We use Laxmi brand of atta and have noticed that it does not dark as fast as Golden Temple.
Hope that helps
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February 19th, 2009 at 11:35 pm
Thanks Anuja…u are right..it was a airtight problem…that worked:)
Sure will post the saboodana khichdi soon…
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Ashish Bhatt Reply:
April 27th, 2010 at 3:35 pm
How did you resolve your atta turing black issue? Please call me at 716 691 7088 or 716 465 0030.
Thanks in advance.
Ashish Bhatt.
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March 9th, 2009 at 10:33 pm
This a reply for sweta, if jowar roti is made in the process you mentioned, it has to be rolled out when the dough is still warm or else the rotis are going to break.
Hey Hetal and Anuja,
I love your recipes, I usually check your website first for North Indian recipes. It will be nice if you can post recipe for jowar roti. Thanks.
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March 15th, 2009 at 3:19 pm
Hi,
I recently bought a Hamilton Beach 6 Cup food processor, hoping to use it for making chapathi dough…(amongst other things)
But, the instructions says “Do not use it for making bread dough or cookie dough”.
I understand that the bread dough needs much more kneading than chapathi dough and hence not as intensive on the processor like making bread dough. So can we use this one ? What has your experience been ? Do all food processors come with such disclaimers ?
Thanks
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March 22nd, 2009 at 6:18 am
Hi Hatel and Anuja,
I love your all receipes and your website. Very fantastic recipes posted on your site. Thankyou so much. Do you have a book or video for purcahse containing all your recipes on this site?
Thanks,
Priya
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March 22nd, 2009 at 11:35 pm
Thanks Priya!
Right now, we have the “Stress-Free Party with SMTC” DVD available on our website. It gives a complete menu plus tips and time-line on how to entertain for a party.
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April 16th, 2009 at 7:57 pm
I’m so glad our found your website!!! I have recently become completely in love with Indian food, and have tried many times to make some items, with both good and bad results. But I’ll not be deterred! This make and freeze is a wonderful idea and I look forward to trying it…can I use plain white flour, whole wheat flour, besan, or does it need to be chapatti/atta flour? Also, loved the cilantro storage tip!!! Very useful. Keep up the great tips and recipes!!!
Thanks!! ~ Heather of Colorado
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hetal Reply:
April 16th, 2009 at 8:03 pm
Hi Heather,
Chapati flour or atta is basically whole wheat flour but is somehow just a little different in texture and color than what you get at American grocery stores. It is available at all Indian grocery stores. You cannot use white flour (all-purpose) or besan for this recipe.
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May 11th, 2009 at 2:32 am
What food processor do you use?
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June 22nd, 2009 at 4:14 pm
Hello,
Great recipes !!!. I wanted to ask what is the brand of the non stick pot that you guys use for making curries and subzis?
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hetal Reply:
June 22nd, 2009 at 7:46 pm
Hi Sofia,
The non-stick wok style pan we use is from Bed, Bath & Beyond.
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July 29th, 2009 at 6:04 pm
Hi,
I am very impressed with your efforts and work in making our life easy.
I saw this comment and wanted to ask same question.
It will be great if you will also suggest food processor which are good for chpathi dough.
********************************************
I also recently bought a Hamilton Beach 6 Cup food processor, hoping to use it for making chapathi dough
But, the instructions says “Do not use it for making bread dough or cookie dough”.
I understand that the bread dough needs much more kneading than chapathi dough and hence not as intensive on the processor like making bread dough. So can we use this one ? What has your experience been ? Do all food processors come with such disclaimers ?
**************************************************
Thanks
Sandy
[Reply]
anuja Reply:
July 31st, 2009 at 7:06 pm
Hi Sandy,
Thank you for the compliment!
I had never read the instruction booklet of my food processor, after reading your comment I went in to check. Mine says the same and I have had this one (Black and Decker) for about 8 years now and have been making Chapati dough in bulk. So far, so good.
I know that bread dough is tougher and reaquires more mixing so that it is lighter.
If anyone has any suggestions, I am sure they will speak up. I would go ahead and use it (just hold on to the reciept)
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August 2nd, 2009 at 2:58 pm
Hi Guys,
I have been watching your websie for a while now and mus surely admit that you guys are doing a great job especially in terms of using less oil in your recipes. \keep up the good work.
It would be nice if you can show the method for making jowar roti. ( I am guessing jowar flour is the same as corn flour that is used for making this jowar roti).
Thanks.
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August 14th, 2009 at 1:18 am
This site is useful i have found so many ideas . thank u very much
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August 20th, 2009 at 10:26 am
Hi guys,
Thank you for the idea of freezing the dough. but I would like to know how long can we freeze the dough?. please let me know . Have a great day
[Reply]
hetal Reply:
August 20th, 2009 at 2:20 pm
Hi Ruwani,
The dough should be fine up to 4 months.
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October 10th, 2009 at 7:12 pm
Bread dough (yeast bread dough, the kind that makes sandwich bread) is an entirely different thing from this, which would be more of a quick bread. Food processors built for this kind of recipe, so you should be fine.
[Reply]
October 11th, 2009 at 2:12 am
Hi Anuja/Hetal,
Thanks for the all your wonderful recipes!
I have a quick question regarding the food processor brand you use. You said you have Black and Decker Powder II, however, I am not able to find any such model from Black & Decker. Do you think they might have stopped making this model (but I guess even then I should get some result on google)? Please suggest!
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October 12th, 2009 at 3:13 pm
HI Hetal and Anuja
i saw your chapati dough. it is really a nice. but i have query regarding this.up to how many days we can use this frozen dough??
[Reply]
hetal Reply:
October 14th, 2009 at 2:52 pm
Hi Drashti,
The dough will freeze for up to 4 months.
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October 28th, 2009 at 9:36 am
Hi Anuja / Hetal
I’ve just seen your video of ‘how to make chapati atta/dough’ in you tube and found it very interesting. I would like to know how long can I keep uncooked rolled chapati in the freezer?
Regards Gitanjali
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November 17th, 2009 at 2:13 am
Thank you so much for all of the fantastic recipes! I also want to know how to roll and keep rotis in the fridge and freezer and use them when needed. I have bought rolled and ready to cook roti packages and really want to be able to make them myself and have them ready for hungry kids and husband. Thanks!
[Reply]
hetal Reply:
November 17th, 2009 at 5:11 pm
Hi Sweta,
You can roll out the rotis and place a small piece of wax paper (or parchment paper) in between the rotis. Then, place the stack in a freezer zipper bag. You can just take them out and leave them on the counter for a while to defrost and cook as normal. Try out a small batch to get the hang of if before you do it in bulk.
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December 4th, 2009 at 3:09 pm
Thank you Anuja and Hetal. I have become a fan of you both and visit your site more often now. I recently came across the link. I have been trying to cook for some years not but some simple things always seems complicated. Your videos are helping me a lot. Hope to make better food now.
Someone asked about Black and Decker. I recently (couple months may be) bought mine at Target for $50. It is good.
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hetal Reply:
December 4th, 2009 at 7:33 pm
Hi Anitha,
Thanks for posting about the Black & Decker! Glad you’re enjoying SMTC.
[Reply]
Ami Dwivedi Reply:
April 29th, 2010 at 8:59 pm
Hello Anitha,
I am interested in finding out what model you bought at Target of your Black and Decker food processor for making chappati atta in bulk? I am considering buying one – and your information would be very helpful. Please reply, if possible, to my email addy: peacelily2025@gmail.com. Thanks!
[Reply]
January 13th, 2010 at 8:57 am
Hi Hetal and Anuja,
Great work! Thanks for posting the freezing dough recipe. I have a question: Is it possible to freeze home made rolled out chapatis and also if u cud post more freezing techniques for subjis/soups/daals etc
Thanks a lot!
Raina
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January 26th, 2010 at 5:59 pm
Hi Hetal and Anuja !
Lovely website and fantastic work !
This is a great idea of making the dough and keeping it handy. I will be going to India for a few weeks. Will surely make chapati dough ready for my husband! He cannot knead the dough and does not have the time to do it.
Two Questions –
1. How long can this frozen dough be stored?
2. Can I roll out chapatis and then freeze them? If yes, can they be cooked on Tawa directly from frozen?
[Reply]
hetal Reply:
January 27th, 2010 at 4:12 pm
Hi Bhakti,
You can freeze the dough for about 4 months. You can also pre-roll the chapati but you would have to place a small piece of wax paper between each of them so they don’t stick and then put them in a freezer bag. When ready to use, you can either defrost them or put them directly on the tawa.
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January 31st, 2010 at 10:39 am
thank you sooooooooooooo much for this tip….very useful…
tahnk you
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March 4th, 2010 at 5:04 am
i am enjoying more chapatis now. What a wonderful tip this is..we save so mcuh time. Thanks a lotttttttttt Hetal n Anuja.
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April 3rd, 2010 at 2:12 pm
Thank you for process for making dough in bulk and freezing it. Previously when I tried to freeze the dough, it got freezer burns in the container. And I couldn’t use the dough at all.
After seeing the video, I thought I should try it again. I tried freezing the dough and then taking it out the night before from the freezer and putting in in the fridge and then taking the dough out from the fridge a couple of hours before making the chapatis ( what we call poli ). One thing I observed is that when rolling chapatis, the dough becomes a little like maida – i.e. After rolling, the chapati contracts. If I use this method to make the dough, the chapatis are not as thin as when I make them with the fresh dough. I wouldn’t think it is due to the brand of dough as I do not have this problem with fresh dough from same atta. I use Swarna atta. I tried both making the dough using a food processor as well as making it by hand the way I usually do and then freezing it. Both behave the same way when making chapatis.
Any suggestion on what I should do so that the frozen and then thawed dough doesn’t become more elastic when making chapatis. BTW, I used enough oil in both the methods – when making the dough and while kneading it before keeping it in the freezer.
Thank you
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April 29th, 2010 at 9:02 pm
Hello Hetal and Anuja,
I would like to know exactly what brand of food processor did you use while making the chappati atta dough in bulk? I tried to find Black and Decker, powder II and I can’t find anything remotely similar! Please let me know as I would like to buy one, just to make this dough in bulk. I am using your recipes and my family loves the way they taste, and I love how easy it is for me to make even a complex recipe – step by step, so easy to follow!
Keep up the good work, ladies! Kudos to both of you!
[Reply]
anuja Reply:
May 5th, 2010 at 4:52 am
Hi Ami,
That Food Processor of mine is soooo old, I am sure the Black and Decker folks have no recollection of it either
This seems to be the newer (and nicer) version of my old model:
http://www.blackanddeckerappliances.com/p-115-wide-mouth-food-processor.aspx
Shop around and then get it…
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July 8th, 2010 at 6:01 pm
Dear Hetal & Anuja,
This is indeed a great time saver. I have one question though.
Usually when you guys make the chapatti dough, after getting all well incorporated and kneaded, you let it rest for 15-20 minutes right?(with a light oil coating).
What I’ve noticed is that in this video, you did not let the dough rest and straight away clingwrap and store it in the freezer.
Now the question is, after the dough is thawed, do I knead it and give it a rest with oil coating or is it already good to roll after thawing?
Thank you =D
[Reply]
anuja Reply:
July 8th, 2010 at 6:49 pm
Hi Blahnik,
!
Great point. The oil is there so that it does not dry out the dough and it does not form an outer crust. We knead the dough because it gives the dough time to further mix in well and if you have added salt, it allows the salt to mix and melt and the final kneading incorporates everything.
Now when we freeze the dough, we do not coat any extra oil because it will not be in contact with air, so no crust. But when you defrost, allow it to defrost in the cling wrap, so you don’t need to coat it with oil. The kneading right before you start making the chapatis is a must, whether you are making the dough fresh or using it after a few days
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Blahnik Reply:
July 8th, 2010 at 7:54 pm
waaaaaa, just 15 minutes ago I’ve actually let the whole thing rest with the oil coating before finally wrapping it in and store. anyway, thank you for your reply =D
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anuja Reply:
July 8th, 2010 at 9:15 pm
No harm done! Enjoy the chapatis
July 11th, 2010 at 8:57 pm
Hi Anuja and Hetal,
Very informative site. Enjoyed watching your video. Great idea to make the dough in advance and freeze.
Lydia
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July 24th, 2010 at 4:42 pm
You guys are awesome! love the tips from you AND your viewers!
I was wondering if you guys have experimented with rolled out rotis. I would like to roll out my rotis once a week on the weekend to be used for the rest of the week. Should I partly roast them? Or is there some other way I can achieve this ? Since I am looking at just one week I am looking for options that hopefully dont involve freezing.
Also, I would like to (wet)grind my masalas in advance/bulk and freeze them as I have this huge wet grinder in which its not possible to grind less quantities of masala. Any tips to this end would be great!
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August 13th, 2010 at 12:54 am
Is there any way to store cooked chappatis in a similar way while still retaining the freshness. I mean freeze the cooked ones so that i can just preheat and eat it right away when i am too busy to cook.
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August 17th, 2010 at 8:49 am
can i just roll out the chappatis straight away after p0rocessing it and cook?
[Reply]
anuja Reply:
August 17th, 2010 at 9:25 pm
Hi Emi,
It is best to allow the dough to rest for about 10-15 minutes before you roll out and make chapatis
[Reply]
September 2nd, 2010 at 7:19 pm
I was wondering if you guys have experimented with rolled out rotis. I would like to roll out my rotis once a week on the weekend to be used for the rest of the week. Should I partly roast them? Or is there some other way I can achieve this ? Since I am looking at just one week I am looking for options that hopefully dont involve freezing.
Also, I would like to (wet)grind my masalas in advance/bulk and freeze them as I have this huge wet grinder in which its not possible to grind less quantities of masala. Any tips to this end would be great!
[Reply]
anuja Reply:
September 2nd, 2010 at 7:45 pm
Hi Veera,
Sorry, we did somehow miss your question.
I have tried rolling out the (uncooked)chapatis and then cooking them a little later. Here is the conclusion, when you roll them out and freeze them (with a plastic sheets/parchment paper/wax paper between them)), they stay and hold better and when you are ready to use, you just pop them straight out of the freezer and cook them on the tawa.
When you do not freeze them, just refrigerate them, they tend to stick to the paper and to avoid that you have to add a lot more dry flour or oil – so they end up being either too dry or like a paratha.
I do roll them and freeze them with a wax paper (reuse it a few times) and slide them in a gallon size zip loc. When I am ready to use, just pull 1 or 2 at a time and make them (straight to the tawa).
The above is for uncooked chapatis, but if you don’t want to use the freezer at all, then you can pre-make your chapati or roti for the whole week and just keep them in the fridge (in a container with a tight fitting lid, or ziploc bag). They will definitely stay fresh and you just have to lightly heat them on a tawa or just flip them a couple of times over an open flame.
Regarding the wet masala grinding – which masala are you talking about? Onion, tomato, ginger & garlic?
We do have a video on how to make Masala in Bulk:
http://showmethecurry.com/odds-ends/how-to-make-masala-in-bulk.html
Hope that helps
[Reply]
veera Reply:
September 3rd, 2010 at 7:00 pm
This will definitely help! Thanks so much, Anuja.
BTW, yours is the only website i turn to now for new recipes. They always turn out very good. Love the fact that you find shortcuts and make our life so much easier.
Thanks again guys.
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September 2nd, 2010 at 7:25 pm
Hey Hetal and Anuja
Some time back I had posted some questions. I kept coming back and checking whether my queries hv been answered. Finally I re-posted them thinking that you probably somehow missed them.
Pls do respond. If there is a good way to work around making rotis daily and still hav homemade rotis everyday, it wud be great!
Thnx in advance.
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