Manipuri Style Tan Ngang Recipe is a Manipuri style Bread which is fried and made with refined maida flour and curd. The ingredients are mixed together to a smooth dough and then fried like a puri.
Manipur is located near the eastern part India that shares the border with Burma. Manipur being one of the seven sister states, the cuisine hailing from Manipur is little different from the rest of north eastern areas. This puri is paired up with any kind of dry preparation as well as gravy dishes to be eaten along with.
Serve the Manipuri Style Tan Ngang Recipe - Refined Flour/Maida Indian Puri Recipe along with Manipuri Style Sana Thongpa or any other curries like Kala Desi Chana Recipe for Sunday breakfast.
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Cuisine: North East India Recipes
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 15 M
Total in 25 M
To begin making the Manipuri Style Tan Ngang Recipe -Refined Flour/Maida Indian Puri Recipe into a bowl add the all purpose flour, hung curd and salt and mix well. Add water little at a time to make a soft non sticky dough.
Heat oil in a kadai for frying the Manipuri puris.
Pinch out small balls out of the dough and dust the rolling table with flour. Flatten the puris to a 3 inch diameter circle.
Gently add a flattened puri to the hoil oil.
Using a slotted spoon gently press the puri, put some hot oil on top and move in a circular way.
You will notice that the puri gets puffed and rises up. At this point, flip it to the other side and fry till it turns golden brown. Do not keep the puri in oil for more than 2 Minutes else it will become brittle.
Drain theTan Ngang on kitchen towel and serve hot.Continue the deep frying process for all the other flattened puris.
Serve the Manipuri Style Tan Ngang Recipe - Refined Flour/Maida Indian Puri Recipe along with Manipuri Style Sana Thongpa or any other curries like Kala Desi Chana Recipe for Sunday breakfast.