Naturalist(Online Lessons)

Differences between Chapati and Roti Prata:

Cultural Difference: Chapati is an Indian cuisine while Roti Prata is a Malay cuisine.
Looks: Chapati is less burnt and thinner. Roti Prata is thicker and more burnt.
Consumption: According to websites, Chapatis are sometimes rolled into loose cones to put meat and vegetables inside it before eating it. But for Roti Prata, it is not so, people probably cut a small piece off and dip it into curry before eating.
*Note: Roti Prata is more moist than Chapati.(According to my observations)

Difference between Jalebi and You Tiao:

Cultural Difference: Jalebi is an Indian food while You Tiao is a Chinese food.
Taste and Texture: Jalebi is sweet while You Tiao might not be so sweet, You Tiao is mostly crispy, but it changes when you bite the outer part of You Tiao. Because the inner part of the You Tiao is soft and tender.
Shape: Jalebi is in a swirling shape while You Tiao is in a straight shape.
Ingredients: In Jalebi, more ingredients are used, such as: saffron, cardamom powder, food colouring(orange) and rose water. Thus, there is more variation in the taste and looks of the final outcome.
For You Tiao, one of the differences in the ingredients as compared to Jalebi is soda.

How to make Roti Prata:


1. Add everything to the flour , except the water .
2. Add water , a little at a time and make a soft dough that is easy to handle.
3. Leave for preferably overnight.
4. Divide dough into small equal balls .
5. Use ghee or oil and work on a flat surface .
6. Roll up each ball and twist it into a coil.
7. Roll it again as thin as possible into a round shape.
8. Roll up and coil it again as before.
9. Flatten it by flipping and tossing it .
10. 10.Put on a greased ladle and cook it until flaky and cricpy .
11. Serve hot with Fish Curry or with sugar or condensed milk.
How to make Chapati:
1.
In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
2. Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.