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.
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.
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.
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!
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…
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?
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.
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.
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.
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.
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
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.
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.
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.
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.
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??
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.
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.
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 ?
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?
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.
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
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.
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
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)
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).
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.
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!
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?
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!
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.
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.
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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.
[Reply]
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!!!
[Reply]
September 19th, 2008 at 11:28 pm
Thank you for the show. Where can I get 25# flour?
Thanks,
Lejing
[Reply]
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
[Reply]
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!
[Reply]
September 23rd, 2008 at 1:18 am
Hi Sumar,
Our Food Processor is a Black and Decker, Powder II.
It is very good.
[Reply]
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…
[Reply]
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.
[Reply]
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!
[Reply]
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.
[Reply]
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
[Reply]
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.
[Reply]
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
[Reply]
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.
[Reply]
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.
[Reply]
November 25th, 2008 at 3:18 am
hetal and anuja
Can dough be blended with a hand held blender.
thanks
[Reply]
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.
[Reply]
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.
[Reply]
January 21st, 2009 at 11:38 pm
How long will these last if I keep them in the freezer?
[Reply]
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.
[Reply]
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.
[Reply]
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??
[Reply]
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.
[Reply]
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…
[Reply]
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.
[Reply]
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
[Reply]
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
[Reply]
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.
[Reply]
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
[Reply]
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.
[Reply]
May 11th, 2009 at 2:32 am
What food processor do you use?
[Reply]
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?
[Reply]
hetal Reply:
June 22nd, 2009 at 7:46 pm
Hi Sofia,
The non-stick wok style pan we use is from Bed, Bath & Beyond.
[Reply]
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)
[Reply]
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.
[Reply]
August 14th, 2009 at 1:18 am
This site is useful i have found so many ideas . thank u very much
[Reply]
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.
[Reply]
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!
[Reply]
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.
[Reply]
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
[Reply]
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.
[Reply]