Research on Chapati and Jalebi

After doing my research, I found out that Roti pratas are pan-fried with butter, you can choose to sprinkle sugar on the Roti prata or you can also pour curry onto it. The Chapati is a flat piece of bread where you can roll it up and stuff it with fillings.

The jalebi can be served either warm or cold. It has a chewy texture with crystallized exterior coating. The sugars are partly fermented which gives flavour to the dish. You tiao, also known as fried bread stick, is a long, golden- brown deep fried strip of dough.

This is the Chapati's Recipe

Ingredients :
3 cups
1 1/2 teaspoon
1 tablespoon
1 cup
Fine wholemeal flour or roti flour
Salt or to taste
Ghee or oil, optional
Lukewarm water

Method:

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

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

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

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

5) 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).

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

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

8) 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.

9) Put chapati on griddle and leave for about 1 minute.

10) 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.

11) This encourages bubble to form and make the chapatis light.

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

13) Serve immediately with butter, dry curries or vegetable dishes.