I was down with fever since the past few days and two of my friends dropped in to see me. They stayed with me for quite some time exchanging notes and sharing gossips, and by the time we were nearly done.. it was dinner time. My help was also out so I asked them to go ahead and make something. They zeroed down to 'Alu Paranthas' (potato stuffed Indian bread) & Raita (made with curd & raw veggies). I sat back & watched them boil the potatoes, chop the onions etc. Refusing all help from me they got down to kneading the Atta. But God ! What a mess they made!! The final dough turned out to be sticky, a little runny in texture & not at all suitable for Paranthas, so I had to step in quickly to add and adjust and make the correct dough for Paranthas.
After they left it just struck me that kneading Atta is really very easy but like my fiends many of you may be finding it a wee bit tedious & taxing.So here am I sharing with you 6 easy steps to knead Atta.
Depending on what the Atta is to be used for it needs to be kneaded into different consistencies.
DRY ATTA/ FLOUR ...............2 CUPS
WATER ................................1 CUP
OIL/ GHEE ............................1-2 T.SPOONFULLS (OPTIONAL)
1. Take out 2 cups of dry Atta & a cup full of water, preferably lukewarm.
2. Mix in half a cup of water into this Atta. Using your fingers, loosely mix the flour & the water changing it into a crumbly mixture. You can add in the oil or ghee at this point .Keep adding splashes of water. Press the heels of your hands firmly into the dough, pushing forward slightly, using the fingers to mix the dry Atta well into the wet bits.
3.Keep adding little water & mixing the flour using the fingers & palm, turning it into a ball of Atta. Making use of your palms, fist & fingers keep on kneading the Atta with pushes punching & rolling it into a desired consistency.
4. If the Atta is sticky sprinkle a little dry flour & knead & if it appears a little dry splash a little water & smoothen the dough.
5. Keep kneading till it is smooth, soft & stretchy. Push a finger into the dough, if it creates a depression & immediately bounces back without leaving the finger sticky, it is ready to use.
Now your dough is ready to use but a few things to keep in mind:
• When making pooris, make sure that the dough is firm & not too soft to touch.
• When making paranthas make sure that the dough is neither too soft nor very firm & should be easy to roll.
• When making roti or chapatti, the dough should be soft, smooth & stretchy as mentioned before. Dough for chapatti has the maximum moisture to enable it to puff up while cooking.
NOW, Dampen the top of the dough & cover it either with a clean damp cloth or with cling film.
Ah! So that’s it. You see how easy it is!
Hope it is helpful...
Take care & enjoy cooking!!