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
All purpose Flour / Maida- 1 cup
Thick Yogurt- 2 tablespoons
Salt to taste
Oil to deep fry
- Take the Maida and salt in a bowl and mix well
- Put in yogurt and add water little by little and knead to a soft non sticky dough
- Heat oil in a pan.
- Pinch out small balls of the dough and roll out to 3″ circles.
- Gently slide into the hot oil.
- Press with ladle and slowly the puri will puff up.
- Turn it over and cook for a few seconds
- Remove from oil and drain on a kitchen towel.
- Repeat for the remaining dough.
- Serve with a side of your choice.