SUBSIDIARY FOOD RECIPES INVOLVING SWEET POTATO AND GROUND. NUT CAKE FLOUR (Reprinted from

a letter dated 14th August, 1949, received from the Press Information Bureau; Government of India, New Delhi)

CHAPAT TIES

Using groundnut Ingredients

cake flour

Atta Groundnut cake flour ..

..

..

:?

4J chattaks J chattak

Method Sieve the mixture of flour, mix with water and make into a soft dough. Leave aside for an hour. Knead well and roll into thin chapatties. Bake them on a hot tawa over a good fire. About ten chapatties can be made out of the ingredients mentioned above: TORI BHUJIA

Ingredients Tori Onion Green chillies

Salt, haldi, powder

..

..

.

.y ..

red ..

Ghee Groundnut cake flour ..

1 pao 1 medium 3

size

chilli ..

..

..

to taste

I chattak (11' tolas) i chattak (li tolas)

Method

Scrape, wash, and cut tories, onion and green chillies into small pieces. Heat ghee and fry onions to light brown; add the other masalas and fry for two minutes. Add tori pieces, stir well and cover it for 8 to 10 minutes, stirring it occasionally. Then add the groundnut cake flour (roasted) , mix well, cook for another five minutes and remove from fire.

THE INDIAN MEDICAL GAZETTE

414 BREAD cake

Using groundnut

flour and maida.

Ingredients Maida Groundnut cake flour Sweet potato flour Salt to taste Water to mix ..

Fermenting

matter

..

..

..

..

flour,

sweet

potato

2 chattaks

$ chattak (1J tolas) | chattak (li tolas)

(Hops)

Method Sieve and

warm

the flour and mix all the

ingredients together into a soft dough and leave it aside in a warm place in a greased baking tin for an hour or so for fermenting and then bake it in hot oven till it rises to double its volume and the top of the bread turns brown.

[Sept., 1949