Thursday, March 28, 2013

The Art of the Perfect Roti

Styles in cooking differ; as many styles are available as there are people. This is one lesson that I learnt once I got married. For many of the food items that I knew how to cook at home were made differently here and held with amusement as well.

It was strange how a simple task like making a chapattis or a roti can be so different. My mother makes it big and wide as big as the tawa at home. It's soft and my comments were always along the lines that all her anger at people she sublimated in the act of making the dough for chapattis.

Here, at the new place, the rotis were small enough to fit the vessel my new mother-in-law (I mean one and the only mother-in-law) had and she could make it round and soft and full, like the ones shown in the advertisement for atta.

First, my trials at making rotis were met with laughter and my husband would remark:" Do these rotis go to the gym everyday?"My father-in-law said: "Kid, I'm past 65 and my teeth are shaky. If I eat these everyday, most probably I wont even have to visit a dentist". True to what he said, three months after I landed, his tooth fell.

Somehow I kept on making rotis and didn’t give up. Finally in a historical moment that witnessed great applause from all, the roti came out perfectly made and soft. More than my years at the college, these few months in the kitchen were the toughest in history.


Ava Suri said...

My rotis are a mixed bag though nearly 40 years have passed since I learned to roll my first one. (I ws pushed early into the kitchen)

But they almost always puff into a ball :)

Anonymous said...

:) really!

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