I have follwed recipies to the letter 1 cup wholemeal chapatti flour half cup of tepid water a pinch of salt and a couple of drops of oil. I can't get the dough properly it sticks to the rolling pin and board (which I have floured), I have tried seieved and unseived flour, with and without the drops of oil, I've spent the whole day trying but all I seem to do achieve is doughy fingers....any advice on where I'm going wrong would be great

Hi
Does anyone have a recipe for chappatis, I don't seem to be ablle to get them right, they always seem too stiff and dry

Thanks

HI
Can anyone tell the best method to pre cook chicken fillets. I've tried steaming, boiling and frying but all of these methods leave the chicken a bit tough.....any idea what I'm doing wrong :-[

Cheers

Thanks for the link it looks like a good e book. I was hoping that someone could give me a recipe that they have tried and can recommend, but again Ireally appreciate the speedy reply and e book

Cheers boab

Just found this very interesting site. I am a scot from Glasgow, 48 years old and love all things curry. I am currently living in sunny Tenerife. I make a basic curry sauce but I'm told my Pakora is good by all who eats it. I have tried a couple of curry houses here in Tenerife and they were awful, the portions were very small (I could eat 3 times as much at least) and the taste and quality of the rice and chappties were rubbish. It seems all they are after is tourist cash and give no thoughts to building a good reputation, I'm told that this is par for the course here. So with the help of this site I hope to make better curries, I feel I can't go wrong with your help and advice.

Cheers for now