Term 2 Task 2 Naturalist

I have research on the ingredients needed for the making of Jalebi and Chapatis and also the method to make them.

Jalebi

Ingredients

-2 cups self raising flour

-1/2 tsp baking powder

-1 cup yogurt

-Vegetable/canola/sunflower cooking oil for deep frying

-1 cup sugar

-Few strands saffron

-1/4 tsp cardamom powder

-2 drops orange food colour

-2 tbsps rose water

Methods:

1. Mix the flour, baking powder and yogurt into a batter and wait for it to ferment for 1 full day

2. Pour batter into a ketchup dispensing bottle.

3.To make sugar syrup: Melt the sugar with the rose water and boil to get a one thread consistency to check for, just carefully your finger into the syrup, touch your finger and thumb together and gently tease apart. If one thread is formed between your finger and thumb the syrup is done.

4.Turn off fire, add the saffron strands and cardamom and stir well.

5.Heat the oil in a deep wok-like dish. To test for the correct temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.

6.Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time.

7.Fry till light golden and then remove and put directly into the sugar syrup.

8.Allow to soak for 2-3 minutes and then remove.

Chapathi

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

Methods

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 all the water all at one time 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.

Differences between Chapathi and Roti Prata

Basically roti is thicker then Chapathi.

Roti is a traditional unleavened whole-wheat bread which, depending on the country and the cook, can be as thin as a "skin" or soft and pliable, closer to a pita. Rotis are eaten mainly in North India but are known as "phulkas" in the West & the South parts of India. 

whereas 

Chapathi is traditionally made from very finely milled whole wheat "chapati flour" and tend to be thin and papery. This type of flatbread is eaten commonly in the Western & Southern regions of India. Nowadays, many cooks add a tbsp or so of yogurt to the dough with the end result being soft chapatis without the excess use of oil or ghee.

Differences between Jabeli and You Tiao

According to the ingredients Jabeli contains and you tiao does not contain sugar.