Friday, March 25, 2011

Chapati on Hot Plate stove

Fulka or Chapati comes out very well on a gas stove but when I came to Sweden I got a house with hot plate stove.Since it is a must part of our daily meals So I had to come up with some way to get the same(almost) soft n puffy chapati as I used to get on gas flame.We usually call it as tawa roti.

1-2 cup warm water
a pinch of salt
extra flour for dusting
ghee to apply

In a bowl, mix flour and salt. Add warm water gradually, knead it to have a soft dough. 
Cover it with a damp cloth and let sit on the counter for 10 minutes.
Put the tawa or non stick pan/griddle on high heat.
Divide the dough into equal pieces in size of lemon and roll it out into a round with the help of rolling pin.
Put the chapati on the tawa and let it cook for few seconds. when you see color is changing a bit flip it with the help of tongs or chimta.
Let it cook for another minute till the other side gets light brown spots on it.
Now the tricky part is :-flip it again n then Press it very gently  with the help of a clean cotton cloth in circular motion and allowing it to puff, blocking all the holes which doesn't let the chapati puff up .
Phewww....Hope I am able to explain you the method :)
Flip it again and press gently same as above and cook for few seconds.
Be careful while pressing it with cloth ,don't get your fingers or palm burn.
Initially you may find chapatis hard at the center but gradually with practice you will get the correct way.
Repeat the same process with whole dough.
Hot Phulkas are ready and can be kept in hot case if not eaten right away. Apply clarified butter or ghee on it and serve hot with daal, curry and pickle.
Update: Uploading a raw video in two parts which were pending from long time. So here you go to try it yourself!

-The dough should be soft and silky enough to roll out.
-Take care of your hands while pressing it on hot tawa.
-The same process applies to all kind of stoves including coiled, induction etc.

Here are few tips to start with-

-While kneading dough add 1 tablespoon curd/yoghurt to the flour. Apply ghee when it is hot and keep it covered in a hot case or a box. You will have softer chapatis.

-Initially for practice, roll chapatis a little bit thicker as compared to the normal one so that it can get puffed up.

- Finding the right temperature can varies for different stoves and pans. Prefer heavy bottomed 
pan(mine is from Ikea 360 series) for chapatis and use higher heat to make chapatis but on the other hand if you are using light weighted pan then adjust the heat to medium high to avoid burnt, half cooked chapati. But if tawa is not hot enough then chapatis will turn hard. So finding right temperature is important. Sometimes you might need to remove the pan from heat for few seconds to get the right temperature.

And lastly this will improve with practice. But once you get it right you can never fail in it what ever kind of pan or stove it is.


  1. Anu:
    Cool!! but at what Temperature.. At 600 to 800 watts it does not cook well.. At 1200-1400 watts it is little burnt :(

    1. theres your answer! try it at 800-1200 watts..

  2. I have hot plate stove with six settings of heat ,power is not mentioned on it.But I use the medium sized plate and high heat though I have to sometime take off the tawa/ griddle from the plate for few seconds when I feel it will burn the chapati. Cooking it on high heat is important as on low heat chapati will take time to cook and till the time it is ready it will be hard.I'll try to put video for this post soon.Hope this helps..:)

  3. I have an induction plate and whenever I try to make fulka on it , it gets hard and i cannot find a way to make them puff up like they do on a normal gas stove. Please help.

  4. Here are few tips to start with-
    -while kneading dough add 1 tablespoon curd/yoghurt to the flour.This will make softer chapatis.

    -Initially for practice, roll chapatis a little bit thicker as compared to the normal one so that it can get puffed up.

    -when you cook chapati on tawa do remember to press it lightly with cloth only for fractions of seconds and if you find any hole from where steam is escaping then try to block it with cloth. This whole process need to be done on high heat because if tawa is not hot as required then chapatis will turn hard.
    -You can adjust heat according to your cooking tawa- if it is Indian-made like prestige dosa tawa (light version) then high heat will be bad idea as chapati will get burnt on it.I use heavy non stick pan which is usually used for omlettes.

    And lastly this will come with practice only. but once you get it right you can never fail in it. :) I hope this will help you in someway.


  5. thanks will try it and keep u posted....

  6. can u mention the high heat n low heat temperatures . I'm using induction plate for the first time. Also I have normal
    flat base tawa on which we usually cook chapati on gas stove... what should I select low or high heat??

  7. For induction the tawa must be made of steel.I would recommend you to buy one with heavier bottom as compared to the one we get in India like nirlep etc.. I have switched over to induction recently and use highest heat (9) to start with and then switch it 7-8 level for rest of the process. My stove doesn't show temperature so I cannot tell you the temperature. Just remember that if the tawa will be less hot then chapati will be tight and crisp,so always try to cook on high heat only.

  8. thanks, it turned out great on the first try itself!!

  9. Excellent round up of all the delicious recipes. Wonderfully prepared.
    Restaurants in South Delhi

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