Image: Tan Ngang

Description: TAN NGANG (This bread is served on special occasions in his hometown, says Nikesh. The word “Tan” means “bread” in Manipur, and “Ngang” means “red”. This bread is usually made a day prior to the occasion, as the colour turns darker with time.) Yield: 10 tans Flour 400 grams Sugar 200 grams Water 250 millilitres Cherries 100 grams (dried, chopped) Tutti-Frutti 100 grams (optional) Walnut 100 grams (optional) Mustard Oil As required for deep-frying Method • Combine all the ingredients and make a batter. • Use water as required, the batter should not be too thin nor too thick, it should be of dripping consistency. • Heat a nonstick sauté pan of flat bottom and put in the mustard oil. • Using a ladle gently put the batter in the oil. The oil should not be too hot or you will not get the desired color. Make sure that the batter spreads out on the bottom of the pan in circular form. • Cook for about 2 minutes on each side. Make sure it is not crispy on the outer crust and it should be rubbery when touched. It should also be little gooey in inside. • Take it out of the oil and put it on a kitchen paper to drain off all the excess oil. • Cool before serving. Made by a student of the Department of Culinary Arts
Title: Tan Ngang
Credit: Own work
Author: Vsigamany
Usage Terms: Creative Commons Attribution-Share Alike 4.0
License: CC BY-SA 4.0
License Link: https://creativecommons.org/licenses/by-sa/4.0
Attribution Required?: Yes