Hi Ammas, My kids are fond of rotis/chapatis a lot but it has become a tough job for me these days.Can anyone tell me the exact method of making chapatis in bulk for storing in refrigerator and reusing the same .....
hi, Any roti or chappati or paratha can be stored in the freezer for upto 3 months.All u have top take care is to pack them well. A few ideas to pack them are.. 1.Use tupperware containers if u r just refrigerating them and use it within 4 days. 2.Use ziploc bags to either refrigerate or freeze rotis.take care to place rotis in them and squeeze out the extra air from the bag. 3.just roll up or pack using foil. 4.you can either cook the rotis fully or half cook them to recook later before use. 5.never store all the rotis together.Store in portions.If you use say six chappatis a time, store a pack of six in one ziplock plastic bag. this makes it easier to defrost only the amt to be used. 6.Just label each pack with nos so u have an idea of how many portions u have and can plan ahead. 7.place butterpaper in between each roti if necessary.
Few rotis u can store this way with a good mix of proteins and veges are ....besan rotis,missi rotis,stuffed parathas,rotis that has veges added to it by adding grated veges like carrots ,potatoes,mulli,onions,greens to the atta.another good variet that can be stored are Theplas..mix 1 cup of besan with 2 spoons of besan and any masala u like,chilli powder,corainder powder,any greens,carrots,kasurimethi...etc to the atta.make it with some oil or butter and store it airtight with butter paper in between two rotis.It tastes great and is healthy.hope i have helped you with wat u wanted.
To make fluffy chapathis: Use warm water when kneading the dough for chapathis.Flip the chapathi over three times before you pour ghee/oil on it so that the chapathi is soft and fluffy.
Go slow with the water - add it as you go along and only as needed. Instead of water, you can also use yoghurt or milk. The result is really soft Chapatis.
The secret to really soft Chapatis lies in the kneading. The dough must be smooth and just the right softeness - medium. Add water/ yoghurt/ milk as required and continue to knead till you get the right consistency.
Adding oil at this stage is optional but I have found it results in a very smooth dough and soft Chapatis.
The finished dough must be smooth. After it is done, cover and set it aside for 10-15 minutes to rest.
Divide the dough into equal portions, roughly the size of a golf ball. Roll between your palms, applying a gentle pressure, till the balls are smooth and without cracks. Make as many as you need and keep ready to roll out.
Heat a pan on a medium flame and put the rolled out Chapati on it to cook.
then use a folded kitchen towel to gently press the Chapati around its edges. This will encourage it to puff out!
Once it looks like fluffy, the Chapati is done! You can now remove it from the pan store in a container. The steam that caused the Chapati to balloon will release soon after it is removed from the fire, so line the container with kitchen towel to keep the Chapati warm, soft and free from moisture.(if u want to store for less time)
for one week storing:
Roll out a large batch of chapatis/ parathas/ pooris ahead of time and stack with a layer of cling wrap between each (uncooked) chapati paratha/ poori. Divide into portions as required and store in large, date labelled Ziploc bags in the freezer. When you are ready to eat them, heat a skillet and roast (for Chapatis), or pan-fry (for Parathas) .
A good thing about most rotis for storing is that you can half roast and pile them and do the final roast just before serving
To make last minute cooking faster, roast the parathas, without oil, cool a little, then pile, cover with cloth and keep aside. When and as required, heat griddle, proceed with the shallow frying stage, and finish off. Serve them sizzling hot and crisp, yet fast!!!
u see the link below for soft chapathi making and storing of it:
I can give you a tip that I have used myself.You can make the chapathis and half cook them on both sides,then cool and store between layers of waxed paper in ziploc bags.When needed,just put the chapathi directly from freezer onto a hot griddle and cook as usual.They taste very good.You can also fully cook the chapathis and store them in the fridge and then reheat in microwave.
Roll out a large batch of chapatis/ parathas/ pooris ahead of time and stack with a layer of cling wrap between each (uncooked) chapati paratha/ poori.
Divide into portions as required and store in large, date labelled Ziploc bags in the freezer. When you are ready to eat them, heat a skillet and roast (for Chapatis), or pan-fry (for Parathas) or deep-fry (for Pooris). Do not thaw before cooking.
Hi Manjusha, regarding your query about how to store chappathi for your kids,i have following tips for this: 1. Make chappthi dow with little bit of Oil. 2. Keep chappathi in the aluminium foil paper . 3. Keep that chappathi in ref. 4. while eating , pl. reheat in Microwave oven or on Gas. 5. You can also eat cold chappathi with Home made butter.
itz so easy..i used to store it in fridge for 1 week...now i will give the preparation first
wheat flour - 5 cups boiled water- 2 cups app salt ghee or oil - 2 tsp
mix salt n wheat in a large pot..add boiled water slowly stirring the flour at the same time.when it comes to chappathi dough thickness.roll it in to chappathis.and cook as usual without adding oil..let it cool
now u shud buy a round plastic container(like butter cookies container) large enough to store chappathis without folding...now store all the chappathis one by one in the container.it will b gud if the container iz holding upto 25 chappathis..keep in it freeezer...after 10 min take the container n shake it well..to avoid chappathi stickign with each other.. if u r heating it in gas stove take out the chappathis' at the moment..or u u are takeing it out for lunch juz take it out in the morning..dunt heatup ....can microwave too for 1 min...if u need the soft n fresh chappathis' avoid heating instead u can take it out 5 hrs b4 eating...hope i explained clearly
Knead the flour(atta) with milk or a mix of milk and water as this makes rotis soft.Then roll out the chapaties/rotis,either cook them in oil/ghee or smear ghee on top,as you like,then wrap them in aluminium foil or muslin cloth and store them in airtight containers.Whenever you want,you either heat the required number of rotis/chapaties in microwave or on a heated girdle on low flame. But you cant store them for more than two three days I think.You can also serve them the chapaties as frankies or tawa pizza!
when making chappathis make them with oil. if you make pulkhas they will become hard next day. as soon as you have made chappathis keep them aside for becoming cool. then take aluminium foil wrapper and wrap the chappathis in it without even a amall piece of chappathi showing out.you can also keep the chappathi in a air tight box. Keep it in fridge. if you pack it like this it will come for 3-4 days.be sure to keep balance chappathis tightly in pack in fridge after you take the required chappathis.
hi, you can store chapathis ma, after preparing chapathi,just fry it and keep it aside.then when it becomes cool wrap it in a muslin cloth and store it in plastic container ,then store it. when u want to eat chapathis take the required numbers outside let it come to room temp and again re heat it.or else after keeping outside u can heat in microwave oven.moreover in usa you can purchase half fried chapathis refrigerate it and reheat in oven.
if you have a microoven the problem can be easily solved...once u knead the dough with water adding slowly..knead softly and cover it with cloth..then round small balls of dough in to thin chappathis..then put the chappathi on the tava..once the one side is little down, turn it and make the other side cook more then show the chappathi directly to the flame...with the less made side..the chappathi will bloom into a baloon..now after using the required ones....store the rest in the refrigerator..then using a microwave u can make the chappathis as fresh as ready made..otherwise again show the chappathis direct to the flame instead putting on the tava.. this will not let the chappathi to become tough
Hai Storing Chapatti is very easy,While prepareing chapatti dough add little oil,and if you like you can add milk or curd also. after preparation cover chapatis in aluminium foil and keep in refrigerater or use frezer bags and keep in freezer, then when you want to eat take out from refregerater and reheat with microovan.thats all..
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