## Manipuri Style Tan Ngang Recipe – Refined Flour/Maida Indian Puri Recipe (North East India Recipes Style)

Discover how to make a delicious and authentic **Manipuri Style Tan Ngang Recipe – Refined Flour/Maida Indian Puri Recipe** with this easy-to-follow recipe. A traditional **North East India Recipes Lunch**, this dish is **Vegetarian** and perfect for any occasion.

**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 15 minutes
**Total time:** 25 minutes

**Cuisine:** North East India Recipes
**Course:** Lunch
**Diet:** Vegetarian

### Ingredients for Manipuri Style Tan Ngang Recipe – Refined Flour/Maida Indian Puri Recipe:

* 1 cup All Purpose Flour (Maida)
* 2 tablespoon Hung Curd (Greek Yogurt) – optional
* Salt – as per your
* Water – to knead

### Step-by-Step Instructions to Make Manipuri Style Tan Ngang Recipe – Refined Flour/Maida Indian Puri Recipe:

1. hung curd and salt and mix well.
2. Add water little at a time to make a soft non sticky dough.
3. Heat oil in a kadai for frying the Manipuri puris.
4. Pinch out small balls out of the dough and dust the rolling table with flour.
5. Flatten the puris to a 3 inch diameter circle.
6. Gently add a flattened puri to the hoil oil.
7. Using a slotted spoon gently press the puri, put some hot oil on top and move in a circular way.
8. You will notice that the puri gets puffed and rises up.
9. At this point, flip it to the other side and fry till it turns golden brown.
10. Do not keep the puri in oil for more than 2 Minutes else it will become brittle.
11. Drain theTan Ngang on kitchen towel and serve hot.
12. Continue the deep frying process for all the other flattened puris.
13. 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.

### Tips for the Best Manipuri Style Tan Ngang Recipe – Refined Flour/Maida Indian Puri Recipe:

* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.

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