TO KNEAD THE FLOUR IS AN ART
Generally, all the ladies daily knead flour in the morning and evening. But kneading the flour is touch grind for all. You would be surprised.
Yes, the ladies do knead and prepare the flour daily but most of them do not know the proper proportion.
Sometimes they make very tight or sometime very soft flour and thus they experience difficulty in rolling the chapatti. Therefore, the chapatti does not get proper shape. Let us make you aware of this secret.
FOR SIMPLE CHAPATI:
For simple chapatti, the flour should neither be tight, nor to be softly. For this water should be added in equal proportion. The flour should also be in equal similitude.
Make small bolls and make round shape chapatti on the chalk, and then put it on the griddle. See to it that the burner of the gas is medium. It should be held in medium.
Put water in the flour in right comparison. Because, to make exotic chapatti Knead soft flour. Make small bowl and prepare small round shape chapatti. Put ghee or oil on the whole chapatti. Then roll it and again prepare the bowl.
Then prepare the chapatti and put on the tawa (griddle) with slow gas burner.
For puri, mix some ghee or oil in the flour. See to it that it is mixed properly. You can mix a little ajwaain (AJOWAN) or chickpea flour (Besan). Put little water and prepare slight hard flour. Mix it properly. Make small bowls and roll small size chapatti shape purees and fry it in ghee or oil.
FOR PARATHAS Different varieties of the parathas could be made. It could be Potato Paratha, Reddish Paratha, Methi Paratha or cauliflower paratha. But for daily use simple parathas are prepared. For simple parathas, if you use milk in place of water, parathas would be soft enough.
You can mix ajwaain (AJOWAN) and salt also.