68. Chupatties.
Take a pound of whole wheat and mix it with water until a soft dough is formed. Knead this well. Put a damp cloth over it, and let it stand an hour or so. Then knead again. Make out into balls, each ball about as big as a walnut. Then roll each ball into a flat cake about as big around as a saucer. Bake these cakes one at a time over a very thick iron griddle that has been well heated. Keep turning them over and over while they are baking. Fold them up in a napkin as they are baked and keep in a warm place. The inside pan of a double boiler is a good place for them. To be properly made these cakes should be patted into shape instead of rolled, and the Hindustani women always do it that way. These chupatties are eaten with bujeas and curries.
69. Chupatties (Americanized).
Make a dough from a pound of whole wheat flour, a half teaspoonful of baking powder, and a little salt. Knead well and let stand. When ready to bake them, divide into balls as big as a walnut. Roll each out, spread a little oil or crisco over it; fold up and roll again. Grease an iron griddle and bake, turning from side to side. These are not actually fried, but the crisco in them and the greased griddle prevents them from getting hard, as they are apt to do if made according to No. [68].
70. Prahatas.
This is a very rich and satisfying form of native bread. Take a pound of whole wheat and make a dough according to No. [68]. Divide the dough into eight equal parts and make each part into a ball. Flatten each ball a little and spread with crisco. Double it up and repeat this three or four times; then roll thin and fry. Use as little grease in frying as is possible.
Puris.
Puris are similar in appearance to chupatties, except they are fried instead of baked.
71. Potato Puris.
Equal parts of mashed potatoes and flour, mixed to a paste and rolled very thin. Make each puri about as large as a saucer. Fry as you would fritters. These sound rather expensive, and they do take a good deal of fat; but they are to be eaten without butter. Eat with curry. Nothing else will be needed at a meal where these puris and curry are served, for they are very satisfying.