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If politics is theatre, Mamdani’s stage once included songs and beats in which food was a recurring prop.
The cheesy egg roll is one of those dishes that feels like it was invented by someone staring at a chapathi, an egg, and a block of cheese, wondering how to turn them into something comforting.
Soft chapatis are achievable with the right techniques. Keeping chapatis soft for 24 hours involves proper dough preparation, cooking methods, and storage solutions to prevent them from drying out.
Besides wheat, chapati could be made using ragi, oats, corn, arrowroot powder and soybean powder.
The Chapati Movement began in 1857, a year that would later be marked by the First War of Indian Independence.
Kerala commemorates 100 years of embracing the 'chapati' during the pivotal Vaikom Satyagraha.
Most people who enjoy eating chapatis often wish for a method to store them safely to be used for a few days. Follow these steps to make soft chapatis and store them up to 3 -4 days.
Lukewarm water is always preferred to room temperature water while preparing the chapathi dough.
Some breads or pancakes are made from lentils like urad and rice in the Southern parts of India.
Check out the pretty simple recipe of tasty vegetable chapathi that can be enjoyed by diabetic patients.
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