Tan - A Typical Breakfast

Name: Tan - A Typical Breakfast
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Manipuri
Ingredients: 200 g - Maida (all-purpose flour); As required - Salt; 300 ml approx - Refined oil

Tan, a traditional Manipuri flatbread enjoyed with black tea, pea dal, or Aloo Kangmet. A crisp, comforting breakfast staple in Manipur.

Breakfast

Vegetarian

Bread

Meetei

Fried

Manipuri

One Pan

Tan - A Typical Breakfast

Thursday, February 17, 2022 12:12:57 PM GMT By : Mathou Khangembam

4.0 1 Reviews Add Review

Tan, a traditional Manipuri flatbread enjoyed with black tea, pea dal, or Aloo Kangmet. A crisp, comforting breakfast staple in Manipur.

3 Ingredients
30 Mins
4 People

Tan – Traditional Manipuri Breakfast FlatbreadTan is a beloved breakfast staple in Manipuri cuisine, often enjoyed with a steaming cup of black tea (Changang). Resembling a puri in appearance, Tan is light, crisp, and versatile, making it a comforting start to the day.
The flatbread can be prepared with refined flour or a mix of rice flour, salt, and water, in which case it is called Temai Tan. Its simple preparation and satisfying texture have made it a household favorite across Manipur.
AccompanimentsTan is rarely eaten alone—it is traditionally paired with pea dal, which adds protein and richness to the meal. On festive mornings or family gatherings, it may also be served with a pumpkin dish or the classic Alu Kangmet (potato curry made with mustard oil). These accompaniments balance the crispness of Tan with hearty flavors, creating a wholesome breakfast spread.

Tan - A Typical Breakfast

Preparation Time
15 minutes

Cook Time
15 minutes

Total Time
30 minutes

Servings
4 servings

Ingredients
3 ingredients

Directions
8 steps

Ingredients

Primary

	200 g - Maida (all-purpose flour)
	As required - Salt
	300 ml approx - Refined oil

Directions

1
Mix the salt and flour.
2
Add water and knead them to a soft yet non-sticky dough.
3
Divide the dough equally to golf ball sizes. You should get around six of them out of this dough.
4
Flatten them with a rolling pin into round shapes of approximately 6 inches in diameter.
5
Pour the oil generously in a pan and heat it. The puri needs to be deep fried so the oil should be at least 1 inch deep. Gently lower the flattened dough into the hot oil. The oil needs to be really hot for a puffed up puri.
6
Use your strainer spoon to submerge the puri completely in the oil. You have to do this right after you lower the dough into the oil.
7
Turn it to the other side.
8
Use your strainer spoon to submerge it in the oil again. Fry it for a few seconds and the puri is done. Make sure you don’t burn the puri.