渔网煎饼 vs 印度烙饼（恰巴蒂 ） Roti Jala (net crepes) vs Chapati

应娜娜的要求煮了咖哩鸡 。
同时煎了几张她爱吃的渔网煎饼；
又烤了几片安哥爱吃的印度烙饼（恰巴蒂 ）。
当渔网煎饼和恰巴蒂相遇时，
你会选哪个呢？？？ 
Having cooked the Curry Chicken as per NaNak's request, I also made her favorite Roti Jala and my hubby's favourite Chapati. So, between Roti Jala and Chapati, which would you choose?

 渔网煎饼是马来西亚巫裔的传统食品。

翻译成渔网饼非常贴切，因为它的造型类似一面渔网。
 The Roti Jala is a Malay cuisine where the batter is fried in the shape of a fish net.

 印度烙饼（恰巴蒂）原自南印度的特别家常小吃。
是马来西亚印度同胞的美食之一。外貌扁平带圆的恰巴蒂富有小麦的原香原味。
Chapati hails from Southern India. Its unassuming round shape hides the delicious taste of wheat.

渔网煎饼 ，质地柔软富奶香味。

外貌因加了黄姜粉，所以网格也是金灿灿的，很有南洋风范。

The Roti Jala a soft texture and a delicious milky taste. With the added tumeric powder, it turns a beautiful golden yellow.

 

 印度烙饼（恰巴蒂）是把小麦粉、盐与水混合成团，

擀成圆扁的薄饼，放在烤盘上干烤成烙饼 
Chapati is made by combining wheat, salt and water into a dough, molding it into a circular shape then grilling it on a pan.

渔网煎饼和印度烙饼（恰巴蒂 ），

在马来西亚虽然分别是巫裔和印裔的美食。

可是居于它们的特色美味和低油因素，

倒也获得不少华族的青睐。

尤其是搭上一碗香喷喷，汁浓，马铃薯软濡辛香的咖哩鸡。

总叫人回味无穷呢！ 
Roti Jala and Chapati might be a Malay and Indian cuisine, but due to their tastiness and lack of oil, they are also welcomed among other races. In fact, they taste better when eaten with a bowl of delicious Chichken Curry!

 。

渔网煎饼 Roti Jala (net crepes)
食谱参考/adapted from : Jozelyn, Sonia

渔网煎饼 材料/Roti Jala Ingredients:

200g         面粉 (200g plain flour)

100g         牛奶 (100g  milk) 

270g         水 (270g water) 

1个            鸡蛋 (1 egg)

1/4茶匙     盐 (1/4 tsp salt) 
1/4茶匙     芫茜粉(1/4 tsp coriander powder)

1/2汤匙     黄姜粉  (1/2 tbsp turmeric powder)

1汤匙        油 (1 tbsp cooking oil)

步骤 (Steps)

1. 把所有材料混合均匀，过筛。

    Mix all ingredients until well combine, sieve the batter.

2. 烧热不粘锅，把（1）放入 roti jala 模，在不粘锅上打转，让面糊流入锅里，煎至熟，

卷起，即可。

Heat up the non-stick pan, place (1) into the roti jala mould, move the mould in circular motion over the non-stick pan to form a net, fry until cooked, roll up, that's all.

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印度烙饼 （Chapati ）
食谱参考 ：咖啡与面包的交响曲 - Linnh

Atta Flour

材料/Ingredients：

300g Atta 粉  300g Atta flour                  

200g 温水    200g warm water

1 小匙盐     1tsp salt

1大匙粟米油  1tbsp corn oil

做法/Method：

1。 所有材料混合成团后分割成6 个小团。

     Mix all ingredients and knead into dough,then divide it into 6 small dough. 

2。 盖好面团，休面30 分钟。

     Cover the dough with cling wrap,rest for 30 minutes.
3。 撒些Atta粉，擀薄面团。 

     Spirnkle some Atta flour on the working desk, roll the dough into flat and thin dough.

  
4。 烧热平底锅（无油）， 把面皮放上去，数分钟后翻面,两面熟后即可食。

     Heat up the pan(no needs oil),place the flat dough on it,grill for few minutes,turn to the other side and grill again until cooked. 
5。 烙饼叠好用布盖好以免被风干。

    Cover the cooked chapati with cloth to prevent become dry.

对我来说，这2款面食都和咖哩鸡超搭，

好吃！我都喜欢。

而且觉得身为马来西亚人好幸福，

各族的美食佳肴，我们皆垂手可得。
For me, these two dishes tastes great with the Chicken Curry. It just goes to show how lucky I am,  as a Malaysian I get to enjoy the delicious food of sodifferent races so easily.