Roti prata is made of traditional wholemeal bread and it can be made differently according to the traditional or the city it is in. Roti prata is mostly eaten in India and it can be thin or thick.
Chapathi is traditionally made of finely milled and thin "chapathi flour" and oil is added to increase the flavor of the chapathi. However, now yogurt and others is used. It is eaten mostly in South India. I love eating ROTI PRATA with gravy!
Recipe of Chapathi:
3 cups of fine wholemeal flour
1 1/2 teaspoon of salt
1 tablespoon of ghee or oil (optional)
1 cup of lukewarm water
Steps:
1)Pour flour in mixing bowl while reserving half a cup to roll chapathi
2)Mix salt through the flour inthe bowl
3)Add water all at once and mix into a firm but not stiff dough
4)Knead dough for at least ten minutes(the more you knead the dough, the softer the bread)
5)knead dough into a ball, wrap it in clear plastic and leave for an hour or more
6)Shape dough into a ball the size of walnut
7)Roll out each ball onto a lightly floured board t a circular shape as thin as a French crepe
8)Cook the chapathis in a pan, starting with those rolled first
9)Put chapathi on a griddle for about one minute
10)Turn chapathi and cook the other side
11)Wrap each one in clean tower after cooked
12)Serve immediately with butter, dry curry or vegetable dishes
Recipe for jabeli:
2 cups of all-purposed flour
1 1/2 tablespoon of fine semolina
1/4 teaspoon of baking powder
2 tablespoon of yogurt
1 1/4 cup of water
1/2 teaspoon of daffron thread
3 cups of sugar
1/2 teaspoon of green cardamom seeds powder
1 1/2 teaspoon of rrose water
Vegetable oil for frying
Steps:
1)Mix flour, semolina, yoghurt 3/4 cup of water in a bowl
2)mix well and add the remaining water and 1/8 teaspoon of saffron powder and whisk well
3)Set aside for two hours to ferment
4)Whisk thoroughly before use
5)Prepare string syrup by dissolving sugar in water. Just before syrup is prepared, add in saffron and cardomom powder
6)Heat oil in a kadhai. Pour butter in a steady stream to make coils. Make a few at a time
7)Deep fry them until crisp and yellow but not brown
8)Remove from the kadhai and clean them wit a kitchen paper. Then, immerse them into the syrup
9)Leave for 4-5 minutes until they deeply soaked the syrup
10)Take out of syrup and serve hot
3 cups of fine wholemeal flour
1 1/2 teaspoon of salt
1 tablespoon of ghee or oil (optional)
1 cup of lukewarm water
Steps:
1)Pour flour in mixing bowl while reserving half a cup to roll chapathi
2)Mix salt through the flour inthe bowl
3)Add water all at once and mix into a firm but not stiff dough
4)Knead dough for at least ten minutes(the more you knead the dough, the softer the bread)
5)knead dough into a ball, wrap it in clear plastic and leave for an hour or more
6)Shape dough into a ball the size of walnut
7)Roll out each ball onto a lightly floured board t a circular shape as thin as a French crepe
8)Cook the chapathis in a pan, starting with those rolled first
9)Put chapathi on a griddle for about one minute
10)Turn chapathi and cook the other side
11)Wrap each one in clean tower after cooked
12)Serve immediately with butter, dry curry or vegetable dishes
Recipe for jabeli:
2 cups of all-purposed flour
1 1/2 tablespoon of fine semolina
1/4 teaspoon of baking powder
2 tablespoon of yogurt
1 1/4 cup of water
1/2 teaspoon of daffron thread
3 cups of sugar
1/2 teaspoon of green cardamom seeds powder
1 1/2 teaspoon of rrose water
Vegetable oil for frying
Steps:
1)Mix flour, semolina, yoghurt 3/4 cup of water in a bowl
2)mix well and add the remaining water and 1/8 teaspoon of saffron powder and whisk well
3)Set aside for two hours to ferment
4)Whisk thoroughly before use
5)Prepare string syrup by dissolving sugar in water. Just before syrup is prepared, add in saffron and cardomom powder
6)Heat oil in a kadhai. Pour butter in a steady stream to make coils. Make a few at a time
7)Deep fry them until crisp and yellow but not brown
8)Remove from the kadhai and clean them wit a kitchen paper. Then, immerse them into the syrup
9)Leave for 4-5 minutes until they deeply soaked the syrup
10)Take out of syrup and serve hot
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