1. Wipe clean your tawa (griddle) after roasting 2-3 rotis
to remove residual flour.
2. After kneading the roti dough, keep it aside for at least
20 minutes before making rotis. This will soften the dough and it will be more
pliable.
3. Asafoetida added while cooking reduces the flatulence
associated with eating certain foods like beans and legumes.
4. Soaking the legumes like rajma, chana overnight and then
draining the water in which they were soaked helps to lessen the gaseousness
associated with their consumption.
5. Sour substances like tomatoes, lemon and tamarind prevent
the cooking of dal and vegetables so they should be added toward the end of
cooking process.
6. You can always use leftover rotis by roasting them in a
little ghee (clarified butter) on a tawa and sprinkling a dash of salt and red
chilli powder over them. These rotis
can also be called as khakra.
7. You can reheat the rotis in a microwave by wrapping them
in a paper towel or cloth and heating them for 20-30 seconds on a High.
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