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Showing 1-6 of 6
on August 23, 2002
I'm Dancing around my kitchen, finally I have a roti recipe that turned out great. we loved the flavor and the texture was amazing. thanks I'm so happy.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By No MSG!
on July 30, 2006
Update: I recently found an Indian grocery a mere 25 or so miles from my house :) and used the chappati flour to make these again. The recipe worked even better and was not nearly as sticky. I was prepared to not add as much milk but needed every bit this time. It was definitely worth it to get the right flour. There were nice flaky layers. They were just wonderful. I used a round iron skillet with some melted butter to fry them and then transferred them to my pottery tortilla warmer. The only change I would make next time is adding 1/2 t. - 1 t. extra salt. I may try adding some more spices to jazz it up sometime. Initial review: I made this to go with Chicken Korma and some leftover saffron rice. My husband absolutely loved it and said that he would be happy to eat this as our everyday bread. I would like to get some Indian wheat flour to try with this. I used half all-purpose and half white whole wheat. I found the dough quite sticky as if it could have used a bit more flour. I had to use lots of flour to roll it out. I fried the roti in canola oil in a skillet. They were great, and we didn't even pine for our favorite aloo paratha! — Jul 21, 2005people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 09, 2006
on July 21, 2005
I served these for dinner last night with caetb's Curried Red Lentils "Curried Red Lentils" and plain yoghurt and we all loved them-- "These are really good!" I have never made roti nor parathas at home before so I just guessed at the method, being too lazy to consult another recipe--used a hot nonstick pan over medium-high heat (oh how I wish I had a gas range) and cooked each until golden brown on both sides. With 6 Tbsp ghee in the dough I figured I didn't need extra "grease" and the result was perfect. Perhaps the fact that they turned out so well is more testament to the foolproof and easy-to-follow nature of the recipe than any culinary skill on my part ;) The wheat flour added great texture and earthy flavor and the ginger and cumin were those genius touches, bursts of flavor that make me exclaim to myself "why didn't I think of that?" No question, I'll be making these again, thank you so much for sharing!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 01, 2005
Finally, a roti recipe I'm happy with!! Thank you SO MUCH for this, it has gone straight into my "must make again" recipe file! I followed to the letter; however I don't think I rolled the first few out thinly enough, but I got the hang of it by the end. DH and I loved these and ate with great gusto and an inordinate amount of curry!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 08, 2004
Serving Size: 1 (97 g)
Servings Per Recipe: 6