What?
Decided to make what we call Aloo Kaap at home. Simple name, actually, combining the word for potatoes and the Marathi verb for kaaTna (to cut), because that's exactly what this dish is all about.
Then, when I realized I still had enthusiasm (apart from hunger), decided to make Rotis/Chapatis too!
How did it look?
Voilà.
The finished products. Rotis have been relegated to the background, but justice will be the done in the next pic.
Top View, almost
Digging In
Not too bad for a first time Roti, eh?What went wrong?
- Here, you can't make Phulkas easily because you can't place the Roti directly on the fire, there being no fire. So, I had to pat the roti with a napkin while it was on the pan. The burner was at the highest setting, and this led to the first roti getting a bit burnt.
- Erring on the side of caution the second time, I lowered the temperature, but kept it on the pan for a long time. Result: Unburnt roti, but very hard, like a Khakhra
- The third time, I had quite perfected the technique, except I was a bit too cautious again, and this one remained slightly uncooked.
- After that, I had a fairly decent idea of the timing required and the final 5 turned out pretty well!
So, after dunking the rotis in a lot of Ghee, off we were to the table, relishing the first meal we cooked in Germany!
