First, chapati and roti prata. The chapati is found in India, Turkmenistan, Uganda, Tanzania and Kenya. While Roti Prata is mainly found in Singapore and Malaysia. The definations: Roti Prata evolved from the some kind of pancake from India and Parkistan. Roti means"bread" and prata means"flat". So it is basically flat bread. Chapati is just a piece of bread made out of wheat. The way it is consumed: Roti Prata is consumed popularly with toppings like cheese, curry and tuna. Chapati is often consumed with butter, if not, plain. Recipe for chapati: All you need is: 2 cups of wholewheat flour, water, alt, 2 tablespoons of cooking oil.
Here's how:
1)organise the equipments
2)Add water
3)Add oil
4)leave the dough to rest for 10-15 mins.
5)divide the dough into equal balls.
6)lightly coat one ball in dry flour.
7)flatten it
8)roll with circular motion
9)finish rolling
10)start cooking
11)first flip
12)flip again
13)press gently
14)Done!
Here's how:
1)organise the equipments
2)Add water
3)Add oil
4)leave the dough to rest for 10-15 mins.
5)divide the dough into equal balls.
6)lightly coat one ball in dry flour.
7)flatten it
8)roll with circular motion
9)finish rolling
10)start cooking
11)first flip
12)flip again
13)press gently
14)Done!
Next, jalebi and you tiao. The jalebi are some kind of fried sweets. So, they are sweet. While you tiao is also a stick, but it is lightly salted and not sweet. The jalebi is eaten in Pakistan and India, while you tiao is widely eaten in China, but it is also eaten all over the world as a breakfast by chinese. The you tiao is most of the time eaten with congee or soy milk while jalebi is eaten on its own. Even though they have similar colours, the colour of jalebi is of a darker orange than you tiao.
Ingridients for jalebi:
2 cups of all purpose flour
11/2 tablespoons of graine semolina or rice flour
1/4 tablespoons of baking powder
2 tablespoons of yogurt
11/4 cups of WARM water
1/2 tablespoons of saffron threads
3 cups of sugar
1/2 tablespoons of green cardamom seed powder
11/2 tablesppons of rose powder
ghee or vegetable oil
Steps:
1)Mix the flour, semilona powder baking poder, yogurt and 3/4 cups of water in a bowl
2)Add remaining water and 1/8 spoon of saffron powder
3)Wait for 2 hours for it to ferment
4)Whisk thoroughly
5)Prepare syrup by dissolving sugar. Just before the syrup is ready add saffron and cardamom powder
6)Heat oil
7)Deep fry it until they are crispy
8)Drain them in the kitchen paper and immerse in syrup
9)Leave them for 4-5 min to drain the syrup
10)Take them out of syrup and serve hot
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