After doing some research on chapathi, I realised that it was an unleavened flatbread freshly made for a meal from almost any flour from northern India and Pakistan. Now. After knowing what a chapathi is, let's move on to roti prata. Roti prata evolved from the original pancake recipes from Pakistan and India. The word 'roti' means “bread”, while 'prata' means “flat”.
My next task is to find out, what's the difference between the two of them? Well, the main difference is that roti prata is an evolution of the original pancake while chapathi is not an evolution.
Next, I am going to find out about jalebi. Again, I don't know what is its meaning. Research time! Finally, I found out that jalebi is a deep fried sweet, and it is a little bit same as funnel cakes, but it is smaller and different in flavor. The treat is made in Pakistan, India and Bangladesh primarily. Next, what is you tiao? Mainly, you tiao is long and golden-brown in colour. It is a deep fried strip of dough in Chinese or other Southeast and East Asian cuisine.
Now, again, what is the difference between the two of them? Well, although both are deep fried, jalebi is a kind of sweet and it origins from Pakistan, India and Bangladesh, while the you tiao is a strip of dough in Chinese or other Southeast and East Asian cuisine.
Finally, my last task is to find a recipe for the cooking of both chapathi and jalebi.
This recipe can be found on: http://www.paajaka.com/2007/03/soft-chapathis.html
Ingredients(chapathi)
- 2 Cups - Pillsbury Chakki Fresh Atta
- 1/4 teaspoon Salt
- 3/4 tablespoon Oil
- Water
- Little oil for making chapathis
The method of cooking
Firstly, mix the salt and oil to the flour. Add water little by little and knead the dough. The consistency should not be too sticky or too hard.
Next, make small balls and roll each ball. Then, dredge in the flour if its sticky.
Next, heat a Tawa and place a rolled chapathi. Some time later when you notice the chapathi slightly puffing, apply very little oil immediately and press all around and turn around the chapathi ( Do not allow the other side to become too dry). Press the Chapathi. Again, you will notice the chapathi puffing. Apply very little oil again on the upper side and turn around the chapathi again. After a couple of seconds, take away the chapathi from the Tawa. The final product should still be soft. These chapathis will be healthy and remain soft for longer duration.
Ingredients(jalebi)
- 2 cups of self raising flour
- 1/2 teaspoon of baking powder
- 1 cup of yogurt
- Vegetable/canola/sunflower cooking oil for deep frying
- 1 cup of sugar
- Few strands of saffron
- 1/4 teaspoon of cardamom powder
- 2 drops orange of food colour
- 2 tablespoons of rose water
The method of cooking
Firstly, mix the flour, baking powder and yogurt into a batter and keep aside for 24 hours to ferment. Next, pour the batter into a ketchup dispensing bottle. In order 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. Turn off fire, add the saffron strands and cardamom and stir well. 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. 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. Fry till light golden and then remove and put directly into the sugar syrup. Allow to soak for 2-3 minutes and then remove. Serve warm.
No comments:
Post a Comment