Pariprashnena — Q&A Archive

Very well explained by Mishra Prabhu. Thank you very much. I shall suggest Prabhu Caballero_Vaishnava to visit our ISKCON temple at Delhi and have the taste of the same. He can simultaneously watch the preparation of puffed chapatis. I would invite Prabhuji to my house to taste the Maha prasad, which I offer to my Radha Krishna very sacredly.
Neelima Ghosh

yes. Delhi temple chapatis are excellent. and so many of them too!
i found that good chapatis that puff right depends on getting the water quantity in the dough just right and rolling them evenly - not too thick - not too thin.

One good tip is to use lukewarm water in the mix...another is to knead the dough like sandesh :)

This explanation by Kurma is very good and thorough:
YouTube: https://youtube.com/watch?v=msCO2dgNjVU

Very nicely explained by the above devotees. But the hot puffed chapatis brushed with granulated cow ghee becomes the tastiest delicacy on this earth. Hari Bol

here's one:
http://connect.krishna.com/node/118

Thanks so much for the chapati demonstration by Kurma. I am normally either cooking or helping in the kitchen at the temple. The one thing that I have had the most difficulty is making a nice chapati that is soft, not hard, and that puffs up when they are cooked. I am going to try to practice more. Thanks again

is it just me or is making chapatis that puff perfectly one of the most satisfying kitchen experiences?
It just feels good watching them puff eh?

Somebody told me that Krishna smiles every time a chapati puffs.... :)

Somebody told me that Krishna smiles every time a chapati or puri puffs.... :)

I find it amazing to watch the Indians making chapatis over a small outdoor fire. So quick and simple!

Radha and her ancestors liked and loved chapatis ( Barsane ki Roti ). How can Lord Krishna remain untouched with chapatis? I am very happy to say that most of the Hare Krishna Temples in India make chapatis as a part of Mahaprasadam. I was really very happy to have the same at Singapore and Melbourne too.