If your roti stays flat no matter how hard you try, you’re not alone. This article digs into why rotis don’t puff and what really makes a difference, from the right dough texture to clever cooking hacks. We’ll talk about how the flour, kneading, rolling, and skillet heat all affect your results. Simple tips will help you go from sad, dense discs to soft, pillowy rotis. Even if you’ve never managed a single puff before, you’ll find a fix you can use right away.

Wondering why your rasgulla and paneer never turn out the same? Although paneer and chena are both fresh cheeses made from curdling milk, they're not identical twins. Their texture, use, and even how you drain them can totally change your dish. This article breaks down what really sets paneer and chena apart, gives simple tips for making each at home, and helps you get perfect results whether you're after fluffy chena for sweets or firmer paneer for savory dishes.