Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Manipur · Breakfast

Tan Ngang

Traditional 2. Tan Ngang recipe

🧺 Ingredients

• All-purpose flour/Maida: 240g
• Thick yogurt: 30g
• Salt: 4g
• Water: 100ml
• Oil for deep frying: 400ml

👩‍🍳 How to make Tan Ngang

1. Combine maida and salt in a bowl (1 min)
2. Add thick yogurt gradually (1 min)
3. Mix in water slowly to form soft, non-sticky dough (3 min) - dough should be smoother than roti dough
4. Knead until smooth, let rest 5 min at room temperature
5. Divide into 12 golf ball-sized portions
6. Roll each to 3-inch circle (2mm thick)
7. Heat oil to 180°C (drop test: cube of bread browns in 45 seconds)
8. Deep fry one puri at a time for 30-40 seconds
9. Gently press edges with back of ladle to puff
10. Flip and fry other side until light golden (20 seconds)
11. Drain on paper towels
12. ---

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