Purchased and grilled swordfish steaks, as usual, but the texture was very gelatinous(squishy) and raw feeling, though the color was opaque after cooking. Taste was bland and rubbery. The fish was marked Fresh, as opposed to the usual "previously frozen" What is wrong? 
Even portions means same weight: a scale is the tool of choice here.  Bakers that want equal sized products just weigh the individual portions, then proceed from there.   The shaping / rolling of chapatis was already discussed in this Seasoned Advice post. Or you could use a press1 to shape them.  If you are thinking of a larger scale of production, there are hydraulic chapati presses1 or even (semi-)automatic machines1 on the market, that shape chapatis of the same thickness out of equal sized (= weighed!) portions.    1 No affiliation or recommendation, just random samples from the Internet! 