Naturalistic T2WK4

The preparation of Chapati and Jalebi:

-Jabeli

Ingredients: -2 cups of self-raising flour
-1/2 tsp baking powder
-1 cup yogurt
-vegetable/canola/sunflower cooking oil for deep frying
-1 cup of sugar
-few strands saffron
-1/4 tsp cardamom powder
-2 drops of orange food colour
-2 tbsp of rose water.
Steps for Jalebi

-Mix the flour, baking powder and and yogurt into the batter and keep the mixture aside for 24hours to ferment.
-After which, pour batter into a ketchup dispensing bottle.
-In order to make the sugar syrup, melt the sugar with rose syrup and boil to get the for one thread consistency.
-To check for thread consistency, carefully dip the tip of your finger into the syrup, touch your finger and thumb together and gently teased apart.
-There you have it the syrup is done.
-Turn off fire and add the saffron strands and cardamon and stir well. Heat the oil in 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 not hot enough. -
Keep the flame at medium at all time to ensure all round cooking of the jabelis.
-Then, hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle.
-After that squeeze out several at a time.
-Fry it until it is light golden and then remove and put directly into sugar syrup.
-Allow it to soak for 2-3mins and then remove. Finally serve it warm.

-Chapati

ingredients:-6 cups sifted whole wheat pastry flour
-2 tsp salt
-6 tbsp vegetable oil
-1-3/4 cups of warm water plus more needed
-1 cup melted ghee or clarified butter.
Summarised steps


In a large mixing bowl, stir together the flour and salt. Sprinkle in the oil and rub it into the flour with your hands. Make a well in the center of the flour, pour in the water, and mix together by hand until the dough pulls away from the sides of the bowl. Turn out onto a lightly oiled surface and knead for 15mins. Clean out the mixing bowl, butter it lightly, and return the dough to the bowl. Cover the bowl with a plastic warp or a damp dish towel and let the dough rest for 2 hours.

Divide the dough into 36 pieces, then work with only 3 pieces at a time-the chapatis should not dry out before cooking. With lightly floured hands, rolled each piece into a ball, flattened slightly, and place on a lightly floured surface. Roll out the dough into evenly flat 6" rounds. Roll out two more chapatis, then begin to cook.

Heat a cast-iron griddle over medium-high heat, then place a chapati over the griddle and cook for 30 sec. Then flip it again. The chapati should heat up and become freckled. When this happens, remove it from the griddle to a towel-lined basket, brush lighly with ghee or clarified butter, cover to keep warm. Stack the breads on top of each other. When the first three are done, reduce the heat under the griddle and roll out the next 3 chapatis; then turn up the heat and cook them. Continue rolling and cooking until the dough is gone.

Then if possible, allow two people for chapati making-one to roll and one to cook the chapatis. They should be the last thing to prepare for the Indian meal so that they can be served hot. Make 24-36 bread.

The differeneces between chapati and roti prata:

The difference between chapati and roti prata is that chapati is made from wheat grain while roti prata is made from whole-wheat flour.Roti prata is often eaten with mutton or fish curry while chapati is filled with wheat grain. In referrence to their origin, Roti prata belongs to a group of breads which are indegineous to india and is originated from Southern India, while Chapati is originated from South Asia and East Africa.

The difference between Jalebi and you tiao:

In referrence to their origin, you tiao is originated from China while Jalebi is originated from Middle East and North Africa. You tiao is often eaten with congee otherwise known as porridge while Jalebi is eaten just itself alone.Jalebi is served warm or cold, has a chewy texture with a sugary outter coating while is a golden-brown, long, deep fried strip of dough.