r/IndianCooking

I’ve attached photos of my chapati. Some areas look lighter and softer than the rest. I rotate it while cooking, then put it directly on high heat at the end to make it puff like a phulka. Does it look undercooked, or is this normal? It tastes the same as the rest of the area of the chapati.

Is there a reliable way to check whether a chapati is fully cooked without overcooking the rest?

I make this version without tomato. Curd gives the gravy a nice tang and also keeps it simple for vrat.
I used 3 boiled potatoes, 3 tbsp curd, 1 tbsp oil, 1 tsp jeera, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp sendha namak and around 200 ml water.
I lightly mash the potatoes first. Then heat oil, add jeera and the spices, followed by curd. Cook it for a bit, then add the potatoes, sendha namak and water.
I pressure cook it for 2 whistles and finish with fresh coriander.
Simple, comforting and really good with kuttu ki poori 😊