The ingredients to make Chapati are 2 cups of wheat flour and 2 teaspoons of Ghee, 1 teaspoons salt and water to knead the dough.
Mix the ghee, salt wheat flour and adequate amount of water to knead the smooth dough. Next leave it for an hour. then make equal sized balls, smear them with dry flour and roll them out on a rolling board. After that Heat a griddle. Put the Chapati on it. After that, Moderately roast both the sides of chapati on griddle. Chapati is ready to be served.
How to make Roti Prata
Ingredients:
• 3 Cups flour
• 5 tbsp Melted ghee or margarine
• 3 - 6 tbsp Vegetable oil
• 1 Cup warm milk
• 1 tsp Salt
How to make Roti Prata:
• Sift the flour and salt into a big bowl, add ghee and stir till mixture looks crumbly.
• Slowly pour in the milk and mix properly.
• Knead the dough without adding extra flour till it pulls away from the bowl and forms a soft ball.
• Continue kneading till the dough is slightly sticky, for about 10 minutes.
• Cut the dough into 8 pieces and roll each piece into a ball, flatten it slightly and massage it with ghee.
• Put the flattened balls on a tray and cover it with a wet cloth.
• Let the dough rest for about 5 hours.
• Now evenly oil a rolling pan and work surface with ghee.
• Roll out each ball and extend it into a paper-thin circle, about 9 inches in diameter.
• Heat a skillet on medium flame and grease it with 1 tsp each of a vegetable oil and ghee.
• Fry the roti gently for about 2 minutes till the bottom is properly browned.
• When the bottom is golden brown and speckled and the roti is puffy, take out it and drain on a paper towel.
The difference between Chalebi and Roti Prata is that Chalebi is roasted while Roti Prata is pan fried. So Roti Prata is probably more oily then Chalebi, as Roti Prata also uses vegitable oil.
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
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying
How to make jalebi:
- 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 one 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 the jalebi out of syrup and serve hot.
How to make You Tiao
* 500g wheat flour, sieved
* 1/2 teaspoon yeast
* 1/4 teaspoon bicarbonate of soda
* 1 1/4 cups water
* 1 teaspoon sugar, to be diluted in the water
* 1/2 teaspoon salt
* 1/4 cup vegetable oil
* Deep-frying oil to fill up half a wok
Preparation:
1. Mix all of the ingredients together and knead into a dough.
2. Cover the dough with a piece of clean, damp cloth. Place it in a container and leave it in a cool place for about half an hour.
3. Line the worktop with some flour, roll out the dough to about 0.5cm thick.
4. Cut the dough into 3cmx10cm strips. Using a chopstick or the flat back of a knife, make a gutter in the middle of each strip (make sure it doesn't cut through) by pressing it down lightly.
5. Heat the oil in the wok on high.
6. Dip the strips into the boiling hot oil and deep-fry till it is golden brown.
7. Leave to cool a little and to drain off excessive oil before eating.
After finding out about these two foods, I found out that both foods needs to be fried, but the Jalebi has a rounded shape, while the You Tiao has a more straight like appearence. The initial shape of the You Tiao is also bigger then the Jalebi. The Jalebi is served
warm or cold. It has a somewhat chewy texture with a crystallized sugary exterior coating. The sugars get partly fermented which adds flavor to the dish. The You Tiao instead is more plain in taste, but it is usually to complement the dish porridge.
