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Chapati or roti -> Made by folding dough and making a triangle shape results in 3 layered indian bread. If you tear the chapati made this way it will show you 3 layers. Fulka -> Fulka is made by rolling the dough ball without folding it. This results into a 2 layer indian bread. Its easier to make a circle shape using this method. Paratha -> Paratha is ...


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Chapathi or Roti is made from wheat flour usually in all of the Indian homes. Chapathi is usually bigger in size than Phulka. both sides are cooked on pan. Some people apply oil/ghee after completely cooking it but when it is not on the pan but while eating. Roti / chapati is usually not made to swell up, especially if it is rolled comparatively thick. ...


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"Mix with...required salt" is just a kind of awkward way of saying to mix in salt to taste. Might make more sense if you read it as "the salt required to make it taste how you want". Curd is basically a thick yogurt. As for how to use it... I certainly might try their recipe and see if you like it (whether it's canonical chicken tikka masala or not). But ...


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Yea, you should not. The principle behind Rasam is the same as the principle behind the soup. You want the liquid to be infused with the optimum flavour from the masala, tomatoes, pepper etc. Beyond that it begins to lose its characteristic taste. Even rasam that has been heated repeatedly, tastes much worse than one that has been heated just once. If you ...



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