I chanced upon this Tan Ngang Recipe | Manipuri Style Puri Recipe when I was looking up for another fried flat bread and the name sounded very different. I immediately set my mind on this and thought it would be best when served on a Sunday for breakfast.

Then I read that ‘tan’ is brad and ‘ngang’  means red and it is made of APF /Maida and process looked so similar to many of our other fired flatbread like Bhatura ,Luchi etc.

Since puri was served as Tan Ngang Recipe | Manipuri Style Puri Recipe the kids went gaga over it! Talk about the old wine in a new bottle!!

As far as I searched, there are two versions of this dish.One is here and the other here.  I went with the first version and will try the other version sometime later.According to the second site I referred, this bread is made on auspicious occasions / festivals and is usually made a day prior to the occasion. Since the bread sits overnight, the color of the bread changes to red and hence the term ‘ngang’.From the second site, I also learnt that it is a sweet bread with cherries and sugar added to the dough.

Now let us go to the savory version of Tan Ngang Recipe | Manipuri Style Puri Recipe

I used:

All purpose Flour / Maida- 1 cup
Thick Yogurt- 2 tablespoons
Salt to taste
Oil to deep fry

  1. Take the Maida and salt in a bowl and mix well
  2. Put in yogurt and add water little by little and knead to a soft non sticky dough
  3. Heat oil in a pan.
  4. Pinch out small balls of the dough and roll out to 3″ circles.
  5. Gently slide into the hot oil.
  6. Press with ladle and slowly the puri will puff up.
  7. Turn it over and cook for a few seconds
  8. Remove from oil and drain on a kitchen towel.
  9. Repeat for the remaining dough.
  10. Serve with a side of your choice.

Tan Ngang Recipe | Manipuri Style Puri Recipe


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12 thoughts on “Tan Ngang Recipe | Manipuri Style Puri Recipe”

  1. At first I though this must be one of your Chinese flatbread , but what a great find . Very interesting to know about this poori . Curd definitely will make it soft and melt in the mouth kinds .

  2. Any type of puri is such an indulgence, I love them. I had come across the name tan ngang when I was researching for letter T but couldn’t find the exact recipe. Now we have yours to follow.

  3. I also had this bookmarked for the previous edition but after seeing the recipe I had to drop it as I already had a couple of versions this way. Guess the local ingredient must have made it different. Giving the kids by quoting a new name is a sure way of getting them interested right..

  4. surely your google search is at par. love this manipuri style puri recipe. Looks like bharura. so fluffy and this platter is just out of the world. so comforting and delicious meal.

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