Fried Chicken Soup

batter, grab both sides of the wok and swirl the batter so that it spreads evenly in the shape of a circle, over the base of the wok. Cook on low heat for 2 minutes, or until bubbles form on the surface. The edges should be crispy and the center thick and moist. Serve with Fresh Coconut Chutney (page 25) and Yellow Lentil and Tomato Stew (page 49)

Flaky Fried Flatbreads These wonderfully light breads are normally flung out in circles, like a fisherman throwing his net (vecchu), until paper thin. They can be hand-pulled like strudel for a similar result. pour in the beaten eggs and mix together, using your fingertips. Gradually add the water and combine to make a very soft dough. Knead for 10 minutes. Divide the dough evenly into 10 balls, cover with a damp cloth and leave to stand for 30 minutes. hand and pull the edges of the dough gently to stretch it out as wide and as thin as possible. Fold the dough in half, brush the surface with oil and fold in half again. Roll each piece of dough into a curled ball and leave to rest for 15 minutes. Flatten each ball with the palm of your hand again, then use a rolling pin to shape the dough into flat circles. golden brown. Turn and cook on the other side for another 1 to 2 minutes. Serve hot with Bean and Lentil Stew (page 49) or Mild Chicken Curry (page 81)

Spread out each ball on a well-oiled tabletop, flatten with the palm of your