Recipes

Chapati

Ingredients

• 2 cups wheat flour
• 1 tablespoon Ghee
• 1 tablespoon salt
• Water to knead dough

How to make chapati

• Mix ghee, salt, wheat flour and adequate amount of water to knead smooth dough.
• Leave it for an hour.
• Make equal sized balls, smear them with dry flour and roll them out on a rolling board.
• Heat a griddle. Put the chapati on it.
• Moderately roast both the sides of chapati on griddle.
• Chapati is ready to serve.

The main difference between chapati and roti prata is that chapati requires less Ghee or oil, which makes it healthier. Also, chapati is easier to prepare than roti prata.

Jalebi

Ingredients

• 2 cups of 'All Purpose flour'
• 1 to 1/2 tablespoon of rice flour
• 1/4 teaspoon of baking powder
• 2 tablespoon of curd
• 3 cups of sugar
• 2 to 1/2 cups of water
• 1/2 teaspoon of powdered Cardamom
• Ghee or vegetable oil for frying

How to make jalebi

• Mix the flour, rice flour, baking powder, curd in a bowl.
• Mix well, add water 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 cardamom powder.
• Heat oil in a heavy bottomed pan or kadhai.
• Pour the batter in a steady stream into the kadhai to form coils.
• Make 4-5 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 sugar syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take them out of syrup and serve hot.
• Jalebi is ready.

The main difference between jalebi and you tiao is that jalebi is a kind of sweet, while you tiao is made of fried dough. Jalebi requires more ingredients than you tiao, and the steps taken to prepare it is even more.