Tan ngang
A Meitei fried bread from Manipur, similar to puri.
Tan Ngang, also called Tan Angangba, is a traditional fried bread from the Meitei cuisine of Manipur in northeast India. It is made with refined flour (maida) and curd, and resembles the Indian puri. The bread is commonly served with curries such as Sana Thongpa or Keli Chana, particularly for breakfast.
Quick Facts
- Alternative name
- Tan Angangba
- Cuisine
- Meitei cuisine of Manipur
- Main ingredients
- All-purpose flour (maida)
- thick yogurt or hung curd
- salt
- water
- oil for deep frying
- Typical diameter
- About three inches
- Maximum frying time
- Two minutes
Facts from the source article.
Preparation
To make Tan Ngang, flour and salt are mixed together in a bowl. Yogurt goes in next, and water is added gradually while kneading until the dough becomes soft and not sticky. The dough is split into small pieces, each rolled into a ball and pressed flat into a circle roughly three inches wide. Oil is heated in a pan or kadai for deep frying. Each flat circle is carefully lowered into the hot oil. A slotted spoon lightly presses the puri while hot oil is spooned over it in a circular motion, making it inflate. Once puffed, it is turned over and fried until golden brown. Frying must stay under two minutes to keep it from turning brittle. The finished Tan Ngang is lifted out and set on a kitchen towel to drain. This is repeated with the rest of the dough.
More in Indian Breads
Spotted an error? Know more?
Reader corrections go straight into our review queue. Suggest an edit · How this site is sourced