Chapati, Jalebi, Roti Prata and You Tiao

Preparation of Chapati:
3 cups of fine wholemeal flour/roti flour
1 1/2 teaspoon of salt
1 tablespoon of oil (optional)
1 cup of Lukewarm water

Recipe of Chapati:

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

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

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

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

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).

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

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

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.

Put chapati on griddle and leave for about 1 minute.

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.

This encourages bubble to form and make the chapatis light.

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

Serve immediately with butter, dry curries or vegetable dishes.

Preparation of Jalebi:
2 cups of maida flour
4 teaspoon of rice flour
1/4 teaspoon of baking powder
4 teaspoon of curd
1 1/4 cup of warm water
1/2 teaspoon of saffron threads
3 cups of sugar
2 cups of water
1/2 teaspoon of cardamom powder
4 teaspoon of rose water
Vegetable oil for frying

Recipe of 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 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.then take them out.

Difference between Chapati and Roti Prata:
The chapathi is made from whole meal grain and it is the staple food of some countries in Asia while the Roti Prata originates from India and it can be eaten all day long gyowever it is mainly eaten in the morning or for supper late at night .

Difference between Jalebi and You Tiao:
Jalebi is a dipped fried pretzel shaped dessert that is soaked in syrup and it has a chewy texture. IT has originated from the Middle East and North Africa. The You Tiao which is used with soy milk or congee mainly eaten for breakfast.