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Here’s a simple but powerful traditional kitchen tip to make your chapathis ultra-soft and flavorful:

Instead of water, use rice cooked water (kanji) to knead your wheat flour. The natural starch in the rice water helps retain moisture and gives the chapathis a soft texture and a mild, delicious flavor.

This age-old technique from South Indian homes is a game-changer — try it once, and you’ll taste the difference!


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