Chapati and You Tiao

Recipe for chapati

Ingradients:

3 cups

1 1/2 teaspoon

1 tablespoon

1 cup Fine whole meal flour or roti flour

Salt or to taste

Ghee or oil, optional

Lukewarm water

Method :

• Put flour in mixing bowl, reserving about half cup for rolling chapatis.

• Mix salt through the flour in the bowl, and then rub in ghee or oil, if used.

• Add water all at once and mix to a firm but not stiff dough.

• Knead dough for at least 10 minutes (the more it is kneaded, the lighter the bread will be).

• Form dough into a ball, cover with clear plastic wrap and stand for 1 hour or longer (if left overnight, the chapatis will be very light and tender).

• Shape dough into balls about the size of a large walnut.

• Roll out each one on a lightly floured board (using reserved flour) to a circular shape as thin as a French crepe.

• After rolling out chapatis, heat a griddle plate or heavy-based frying pan until very hot, and cook the chapatis, starting with those that were rolled first.

• Put chapati on griddle and leave for about 1 minute.

• Turn and cook other side a further minute, pressing lightly around the edges of the chapati with a folded tea towel or an egg slice.

• This encourages bubble to form and make the chapatis light.

• As each one is cooked, wrap in a clean tea towel until all are read.

• Serve immediately with butter, dry curries or vegetable dishes.
Sources: http://www.asianonlinerecipes.com/online_recipes/indiapakistan/chapatis.php

Roti Prata is typically drizzled with condensed milk, rolled up, and eaten as a hot snack. However, Chapathi is a type of roti or Indian bread eaten in South Asia and East Africa. In many areas of South Asia, particularly the north of the subcontinent, and in East Africa, it is the staple food. It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimeters in diameter and browning the discs on both sides on a very hot, dry tava or frying pan



Jalebi
Recipe

Ingredients

• 2 cups All purpose flour (maida)

• 11/2 tbsp. fine grained semolina or rice flour

• 1/4th tsp. baking powder

• 2 tbsp curd (plain yogurt)

• 11/4th cups warm water

• 1/2 tsp. saffron threads, slowly dry-roasted and powdered

• 3 cups sugar

• 2 2/3rd cups water

• 1/2 tsp green cardamom seeds powder

• 11/2 tbsp. kewra water or rose water

• Ghee or vegetable oil for frying

Method

• Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.

• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.

• Set aside for about 2 hours to ferment.

• Whisk thoroughly before use.

• Prepare string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.

• Heat oil in a kadhai. Pour the batter in a steady stream (or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.

• Deep fry them until they are golden and crisp all over but not brown.

• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.

• Leave for at least 4-5 minutes so that they soak the syrup.

• Take them out of syrup and serve hot.
Sources: http://festivals.iloveindia.com/diwali/jalebi.html

Jalebi, a fried sweet made from maida flour. It is made by deep-frying batter in a kind of pretzel shape then soaked in syrup. You Tiao is a fried bread stick or Chinese doughnut, is a long, golden-brown, deep fried strip of doughnut. It is lightly salted.