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10 Comments

  1. Thanks Dassana. I always ask for this when I’m in a restaurant so it’s great to know how to make it.

    I’m usually cooking for one and I like to freeze in portions. Is this something I could freeze and would I freeze it as dough or after cooking it?

    Thanks5 stars

    1. Welcome Steve. Yes of course you could freeze these. Partly cook the roti. Place each roti between parchment and stack them in a freezer safe container or box. Before cooking thaw them and roast until cooked through.

  2. Hi
    Dassana
    I am following you since 2010 when I was in class 12 . I have learnt so much from you , I have used your app I think which is now discontinued I have learnt my favourite hobby from you your are my inspiration for food .

  3. Hi Dassana,
    I’ve got celiac disease which means I cannot have anything with gluten in it. Do you have any advice on a substitute for wheat flour to make pooris, rotis and roomali rotis?

    1. miriam, you can easily substitute wheat flour with various millet flours, rice flour etc to make poori and roti. i have shared some roti and poori recipes made with bajra flour, jowar flour, buckwheat flour, rice flour.

  4. This is not exactly a comment for any particular recipe. Just my observation. I find that the photographs of the recipes are not easy on the eyes. They are too ‘into the eyes’. May be leaving some margin outside of the subject (bowl, pan etc) would make it easier to see.

    1. thanks for the suggestion. at times we tend to take close up shot so that the texture or consistency of the food preparation process is clearly visible to the readers. however we have noted down your point and will keep it in mind when taking photos.