Research on the preparation of chapathi and jalebi.

Differences between chapathi and roti prata
Chapathi is actually made of whole wheat flour, mixed with water and salt.It's rolled out, dry heated on a skillet,and then puffed up on a rack.It is a type of roti or Indian bread eaten in South Asia and East Africa and is the staple food for Southeast asia people.Roti is also made from wheat flour,except that it's cooked on a flat or slightly concave iron griddle called a tawa. Like chapathi, roti is a staple accompaniment to other foods, maybe spread with ghee (clarified butter) or yoghurt, used as a scoop, or rolled up with a filling.

Differences between jalebi and you tiao
Jalebi is actually a dipped fried and pretzel shaped dessert that is soaked in syrup.It has a very chewy texture and sometimes, sugars get partly fermented which adds flavor to the dish.It also has a crystallized sugary exterior coating and can be served warm or cold.However,youtiao is a deep-fried strip of long,golden brown dough.It's normally eaten in breakfast by the Chinese,East or Southeast Asian cuisines.Youtiao are normally lightly salted and act as an accompaniment for rice congee or soy milk.

Recipe for Chapathi
1)Put your in a large bowl with half the water.
2)Blend the two wheat flour together until it holds.
3)Beat and knead well until it forms a compact ball.
4)Knead dough until it is smooth and elastic.
5)Set aside the dough for 30 minutes.
6)Knead and divide dough into 4 to 6 parts.
7)Roll each ball into a circle about 1/2 cm thick.
8)Heat an ungreased skillet(tava)and put chapati on it,let it cook for about 1 minute.
9) Turn and cook the second side for 2 3 minutes until small bubbles form.
10)Turn again and cook the rst side pressed lightly with a towel.
11) Serve warm.

Recipe for Jalebi
1)Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl).
2)Mix well with a whisk.
3)Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
4)Set aside for about 2 hours to ferment.
5)Whisk thoroughly before use.
6)Prepare string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
7)Heat oil in a kadhai.
8)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.
9)Deep fry them until they are golden and crisp all over but not brown.
10)Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
11)Leave for at least 4-5 minutes so that they soak the syrup.
12)Take them out of syrup and serve hot.