Manipuri Style Tan Ngang – Refined Flour (Maida) Indian Puri Recipe
Introduction:
The Manipuri Style Tan Ngang is a traditional deep-fried puri recipe hailing from the northeastern region of India. Known for its crisp texture and light, airy puff, Tan Ngang is often served as part of a hearty breakfast or with various curries. This recipe uses simple ingredients, including all-purpose flour (maida), and is made slightly unique by the addition of hung curd (Greek yogurt), which imparts a subtle richness and tenderness to the dough. It is a beloved snack for its fluffy, golden perfection, which can be enjoyed with savory curries like Kala Desi Chana or even with a sweet treat like Manipuri Style Sana Thongpa. Let’s dive into making this delightful treat!
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Maida) | 1 cup |
| Hung curd (Greek yogurt) | 2 tablespoons (optional) |
| Salt | As per taste |
| Water | As needed to knead the dough |
| Oil for frying | As required |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Servings:
4 servings
Cuisine:
North East India
Course:
Lunch, Snack
Dietary Information:
Vegetarian
Instructions:
-
Prepare the Dough:
- Begin by adding the all-purpose flour (maida) into a large mixing bowl. If you’re using hung curd (Greek yogurt), add it to the bowl as well. This ingredient adds a creamy texture and enhances the fluffiness of the puris.
- Add salt according to your preference. Mix all the dry ingredients together, ensuring an even distribution of salt and curd.
- Gradually add water little by little to the mixture while kneading. The goal is to create a soft, non-sticky dough. Knead well for about 5 minutes to ensure it is smooth and pliable.
- Once the dough is ready, cover it with a damp cloth and allow it to rest for about 10 minutes.
-
Heat the Oil for Frying:
- While the dough is resting, heat oil in a kadai (or wok) for deep-frying the puris. The oil should be hot enough, but not smoking. You can test the temperature by dropping a small piece of dough into the oil; it should rise to the surface immediately.
-
Shape the Puris:
- After the dough has rested, take small portions of the dough and roll them into balls about the size of a marble.
- Dust the rolling surface lightly with flour to prevent sticking. Take each dough ball and roll it into a 3-inch diameter circle. You want the puris to be slightly thick so they puff up well during frying.
-
Fry the Puri:
- Carefully slide the rolled puri into the hot oil. Using a slotted spoon, gently press down on the puri. This action will help the puri puff up.
- As the puri puffs up, pour some hot oil over the top to ensure it inflates completely. The puri will start to rise, turning golden as it cooks.
- Flip the puri to the other side and continue frying until it becomes golden brown and crisp. Ensure the frying process does not last more than 2 minutes to avoid the puri becoming brittle or too dark.
- Remove the puri from the oil and place it on a kitchen towel to drain the excess oil.
-
Serve the Manipuri Style Tan Ngang:
- Continue the deep-frying process with the remaining dough balls, following the same steps to fry each puri until golden and crisp.
- Serve the hot Manipuri Style Tan Ngang immediately, paired with curries like Kala Desi Chana or Manipuri Style Sana Thongpa for a wholesome, filling meal. These puris are perfect for breakfast or lunch and are sure to be a hit at your next gathering!
Serving Suggestions:
- These puris are best enjoyed hot, fresh from the oil. Pair them with any type of curry, especially Kala Desi Chana or even a vegetarian curry of your choice.
- For a more traditional experience, serve them with Manipuri Style Sana Thongpa, a sweet dumpling made with rice flour, or with a chutney of your choice.
Tips:
- Make sure the oil is sufficiently hot before adding the puris. If the oil is too cold, the puris may absorb too much oil and become soggy.
- You can skip the hung curd if you want a simpler version of this recipe, but it does help achieve a more tender and soft texture.
- For best results, serve these puris immediately after frying, as they retain their crispiness when fresh.
Conclusion:
This Manipuri Style Tan Ngang is a wonderful addition to your breakfast or lunch spread, and its delightful puffiness is sure to impress everyone at the table. Simple yet delicious, it captures the essence of the cuisine from India’s North East, providing a wonderful experience in every bite.
