It increases our risk of heart disease by increasing the bad LDL cholesterol, while also lowering the good HDL cholesterol in our blood.Most trans fats are artificial and synthetic! and some of them they say roti prata is thicker than roti canai. Cook for 1-2 mins until browned.

do roti canai/prata in malaysia similar to paratha in india?Do they have roti canai/prata in India? Card PM. ), olive oil (100% fat, 14% saturated but has low smoke point - Not suitable for frying! Roti is a flatbread, originated in India, and is made with ground wholewheat flour. New Member. Holding part of the stretched edges and pull it off from the kitchen top and flip the dough in the air (like a professional pizza maker). And, so I must use them wisely!For baking and better flavours, I prefer to use butter in most occasions rather than Crisco shortening.
Report Top. To join, simply cook or bake any recipe with the theme of the month which is on the first Tuesday of the June 2014, Jozelyn has also requested to start hers on Turn and cook for another 1-2 mins or until browned.Take a ball of dough and place it on a well greased kitchen top. If a bad fat is to be used in the recipe, I will try to substitute it with Ghee (100% fat, 70% saturated, trans fat free! Please join us!

Show posts by this member only | Post #27. The flatbread is crispy and flaky on the outside; soft on the inside. I'm neither a food nutritionist nor a gastronomist. Then, fold 1/3 of its right end to the middle and lastly, fold 1/3 of its left end to the middle. Plenty!!!

Feed your family and yourself with delicious food but also be nice to your thighs and heart!This post is linked at the Indian Subcontinent event of Don't forget your thumbs up or display this badge!

Use a rolling pin to roll the dough as thin as possible. So, please please check your food label before buying your ingredient! Some use margarine. It is a staple in most parts of India and Pakistan, and consumed in many other countries. This helps the dough to stretch.Take a ball of dough.With the hands, press it and lightly stretch it. And make sure that: (1) Your post must be a current post preferably within this month. Quote Reply.

Some can be very different depending on its brand, manufacturing companies and places of origin. Using hands, stretch the dough further by pulling the edges as much as possible but without tearing the dough. ), Butter (81% fat, 52g/100g saturated, 2.7g/100g trans fat), Crisco shortening (100% fat, 25% saturated), Cream (35% fat), Cream Cheese (34% fat, 24g/100g saturated), margarine (Some has no trans fat but they are generally not suitable for baking), rice bran oil (100% fat, 20% saturated, These are all the fats I have in my pantry! See the video in Chef in You for demonstration. Then, fold the other 1/3 of its bottom end to the middle.

Some use significantly more fat than others. The term roti can refer to a variety of flat unleavened breads in South Asian cuisine. Please note that the dough has to be smooth as this step is crucial. HIGHLY RECOMMENDED!The Best Soft Chewy Snickerdoodles - HIGHLY RECOMMENDEDOur Favourite Coffee Scones - Buttery Biscuity Moist Aromatic Not-too-sweet Quick and Easy! This roti not originally from India?Roti canai uses less effort to pronounce to you don't waste too much energy is saying it loud resulting in a healthier life, therefore u live longerParatha is generally smaller but thicker than Roti Canai. are different types of rotis found in Asian cuisine. Some use ghee.

Fats that contain a high percentage of saturated fats include animal fats such as cream, cheese, butter, ghee, suet, lard and fatty meats like pork belly; as well as vegetable fats such as coconut oil, cottonseed oil, palm kernel oil and cocoa fat.Is consumption of foods with saturated fats bad for us? The stretched dough should be looking semi-translucent.Fold 1/3 of the dough bringing its top end to the middle. Always always always read your food labels and choose your food products and fats wisely! Saturated fats or trans fats??? All Rights Reserved 2002- 2020 Vijandren Ramadass (~ unite against racism ~) If I do that, I will try to use butter in moderation.Although most margarine contain lesser fat content than butter, some margarine sold in Australia can contain up to 8g/100g trans fat!Another thing... don't always assume that all rice bran oil, shortening, vegetable oil or any specific fat are the same.

YES but BEWARE that some low saturated fat products (like margarine) that can contains high amount of trans fats which can be equally bad as saturated fat!According to Heart Foundation Organisation, trans fat is a type of unsaturated fat that behaves like a saturated fat because of its chemical structure.

I think both are equally bad!!!
Receive email notification when a reply has been made to this topic and you are not active on the board.Receive email notification when a new topic is posted in this forum and you are not active on the board.Download this topic in different formats or view a printer friendly version. Knead the dough in the breadmaker, electric mixer or on a greased kitchen top for 10-20 min until the dough is elastic and smooth. If the dough made withDivide dough into small golf-size balls and coat each divided dough with enough layer of fat.

Using a rolling pin, roll the dough to desirable thickness.Have you wonder butter can be solid but canola oil is not?


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