The difference between chapati and jalebi

JALEBI
You will need
Units:
* 3 cups (750ml) all-purpose flour
* ¼ cups (60ml) gram flour
* ¼ tsp baking powder
* 2 cups (500ml) water
* 4 cups (1000ml) sugar , The below mentioned ingredients are for making Sugar Syrup
* 3 cups (750ml) water
* 1⁄8 tsp cream of tartar
* 1 tsp rosewater
* 3 cups (750ml) vegetable oil , For deep frying
* 1 wide wok-like dish
* 1 pastry bag

* Serves:
* 1
* Preparation Time:
* 12 hours
* Cooking Time:
* 40 minutes
* Oven Temperature:
* 175° c - 350° f


Step 1: Preparation of Batter

Mix up the batter ingredients until smooth. Let the batter sit unrefrigerated and uncovered overnight (about 12 hours).

Step 2: Preparation of Sugar Syrup

Mix the sugar, water, and cream of tartar for the syrup. Stir the syrup over moderate heat until the sugar is dissolved. Put on high heat and boil for 5 minutes. Let the syrup cool, and stir in the rosewater and food coloring (color it to light orange).

Step 3: Preparation of Jalebi

Put the vegetable oil in a wide wok-like dish, and heat to about 350°F (175°C). Put the batter into a pastry bag with about a ¼ inch opening. If it is too dry to squeeze out, mix in a bit of water. Squeeze the batter into the oil, making a couple of figure 8s and loops on top of each other. The shape should be about 3 inches on its longest side. Fry each jalebi until golden brown.

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CHAPATI
6 cups sifted whole wheat pastry flour
or 1/2/1/2 whole wheat /all purpose flour
2 tsp. Salt
6 tbsp. Vegetable oil

1-3/4cups warm water,
plus more as needed
1 cup, melted ghee or clarified butter


In a large mixing bowl, stir together the flour and salt. Sprinkle in the oil and rub it into the flour with your hands. Make a well in the center of the flour, pour in the water, and mix together by hand until the dough pulls away from the sides of the bowl. Turn out onto a lightly oiled surface and knead for 15 minutes. Clean out the mixing bowl, butter it lightly, and return the dough to the bowl. Cover the bowl with plastic wrap or a damp dish towel and let the dough rest for 2 hours.

Divide the dough into 36 pieces, then work with only 3 pieces at a time — the chapatis should not dry out before cooking. With lightly floured hands, roll each piece into a ball, flatten slightly, and place on a lightly floured surface. Roll out the dough into evenly flat 6" rounds. Roll out two more chapatis, then begin to cook.

Heat a cast-iron griddle over medium-high heat, then place a chapati on the griddle. Cook for 30 seconds, then flip it over, cook for another 30 seconds and flip again. The chapati should puff up and become freckled. When this occurs, remove it from the griddle to a towel-lined basket, brush lightly with ghee or clarified butter, and cover to keep warm. Stack the breads on top of each other. When the first three are done, reduce the heat under the griddle and roll out the next 3 chapatis; then turn up the heat and cook them. Continue rolling and cooking, rolling and cooking, until the dough is gone.

If possible, allow two people for chapati making — one to roll and one to cook the chapatis. They should be the last thing prepared for an Indian meal so that they can be served hot. Makes 24-36 breads.



-Main difference between chapati and jalebi
Chapati is a thin pancake of unleavened wholemeal bread cooked on a griddle, while jalebi on the other hand, is a sweet made of a coil of batter friend and steeped in syrup.

-Main difference between jalebi and youtiao
Youtiao is long in shape and originated from the Chinese. Jalebi is short and originated from the Indians.