Chapati and Jalebi
Chapathi
Ingredients:
1. 1 cup whole wheat flour (or 1/3
2. 1 white + 2/3 wh.
3. 1/2 cup water
Recipe:
1. Put flour in a large bowl with half the water
2. Blend the two together until it holds.
3. Beat and knead well until it forms a compact ball.
4. Knead dough into it is smooth and elastic.
5. Set aside for 30 minutes.
6. Knead and divide dough into 4 to 6 parts
7. Roll each ball into a tortilla like flat, about 1/8" thick.
8. heat an ungreased skillet.
9. Put phulka on it and let cook for about 1 minute.
10. Turn and cook the second side for 2/3 minute till small bubbles form.
11. Turn again and cook the first side pressed lightly with a towel. It should puff. Serve warm (maybe slightly buttered).
Note: As the rolled out chapathis will dry out if they are left stand while cooking other, it is advantageous to roll them out individually before cooking them.
At step 9, the top should just start to look dry and small bubbles to form.
Jalebi
Ingredients:
1. 2 cups self raising flour
2. 1/2 tsp baking powder
3. 1 cup yogurt
4. Vegetable/canola/sunflower cooking oil for deep frying
5. 1 cup sugar
6. Few strands saffron
7. 1/4 tsp cardamom powder
8.2 drops orange food colour
9.2 tbsps rose water
Recipe:
1. Mix the flour, baking powder and yogurt into a batter and keep aside for 24 hours to ferment.
2. Pour batter into a ketchup dispensing bottle.
3. To make sugar syrup: Melt the sugar with the rose water and boil to get a one thread consistency. To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and genly tease apart. If one thread is formed between your finger and thumb the syrup is done.
4. Turn off fire, add the saffron strands and cardamom and stir well.
5. Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.
6. Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time.
7. Fry till light golden and then remove and put directly into the sugar syrup.
8. Allow to soak for 2-3 minutes and then remove.
9. Serve warm.
Differences
Chapathi - An unleavened flatbread from the Indian subcontinent. Versions of it are found in Turkmenistan, in East African countries including Uganda, Kenya, and Tanzania;, and in West Africa in, among other countries, Ghana.
Roti prata - One of the most popular breakfast dishes in Singapore, roti prata is a delightful, versatile pancake-like flat bread that can be eaten both as a savoury item and as a dessert.
Jalebi - An Indian and Pakistani fried sweets. It is made by deep-frying batter in a kind of pretzel shape then soaked in syrup.
You tiao - A long, golden-brown, deep fried strip of dough in Chinese cuisine and other East and Southeast Asian cuisines and is usually eaten for breakfast. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten as an accompaniment for rice congee or soy milk.
7:30 PM
