I would like to thank you guys. I have always been a follower. I made these yesterday morning and it was great. You guys are saving marriages one video at a time!. Keep the videos coming.
I followed this recipe this morning. This is my first time making bake, it came out great. My husband was delighted he said for a first timer, you would think you were a professional at this.
I felt like eating bakes tonight for dinner and of course you know I had to see how Molly and her magic fingers did it. I did it exactly as she did and they were PERFECTION. You did it once again Molly. THANK YOU, THANK YOU, THANK YOU. ♥️
Made this bake tonight, came out so soft and fluffy. Thanks to Real Nice Guyana for this amazing step-by-step recipe... you guys are amazing. I enjoyed being apart of your kitchen... keep up the good work!
I followed the recipe. but my bake didn't swell up in the middle for all of them. only some. and a lot of them burst/crack. still tastes good but anyone know what I can do to fix that?
The bakes should be fried on medium heat and oil should be should be thrown on the first side before you turn them over. Throwing the oil helps the middle to swell.
Made this today and it was so good.. i was lazy and didn’t use a rolling pin so they were a little bigger than usual but I’m def going to rely on this vid everytime i make bakes . Thank you so much
This looks so nice. I like bake with nice sardines or curry channa. It's so good. I love bake and I love your recipe. My mom makes bake just like you guys and it's nice to know the actual measurements of the ingredients. My mom just puts estimated amounts, she never measures it out and when I try to make it, it never turns out okay. So thank you for this recipe and this channel. I just subscribed!!
one thing I would like to know is the weight of each BAKE in the raw dough. Usually, when i make roti, I use an exact measurement. I simply cannot do it by eye. Thanks!
HI THERE GUYS , I JUST FOUND MY BAKE RECIPE THANKS FOR THIS , LOL.I RECOGNIZE THE CORRECT THING WHEN I HEAR AND SEE THEM ,SO THANKS MUCH AGAIN OKAY !!??SEASONS GREETINGS , BY THE WAY WHAT IS THE RECIPE FOR THE BATTER FOR THE POTATO BALL! ?, CAN'T FIND THAT EITHER , SORRY ..DON'T MEAN TO BE A PAIN IN THE ASS.. LOL LOL LOL.LOL.!!!!!....
Thanks Jen, no problem at all, here is the recipe for the batter ua-cam.com/video/dxknpoDki-k/v-deo.html We posted a new Potato ball recipe with a much easier and quick batter, check it out here ua-cam.com/video/9O2w3InMSxA/v-deo.html
❤❤❤Maaan oh maan What i wouldn't give for me to come home and have my granny make bakes! This use to be one of my faves!!! So many memories. BLESSINGS!!
Haven't had this in a very long time. I'm going to get these ingredients right now , follow your instructions and see what happens . Good job guys . Keep up the good work.
"Do take care of yourselves we'll catch you later" lol. Yes, your bake looks delicious indeed. The only thing is try to not use so much flour when rolling the dough because it accumulates and start burning in the oil.
No it is not , this usually has a hole in the middle too, so maybe it is the same. I am not familiar with the Surinamese bara. Many people make these without the hole.
I made these this morning and they were the best!!!!! It had a hint of sweetness and a slightly biscuit like texture😊 Awesome job keep up the good work
I just finished. They came out lovely and tasty. I used to use yeast when making them but decided to give them a try with baking powder. I eat them with cheese too. Sometimes even put a piece of cheese and roll it out and fry them, it taste lovely
I tried this recipe on the weekend and for the first time I made the perfect set of bakes!! I follow your steps and they came out fluffy and tasty :) thank you guys for sharing :)
Maybe next time you make these you could write down how much water you put in your pyrex measuring cup and then in the end after using the water you can check how much is left in your measuring cup and that way you will know exactly how much water you have used for this recipe. It would be of so much help to people like me who like to have exact measurments haha I even weigh my dough balls like someone else in these comments does too, so i know all my floats will be the same size haha
Thank you so much for taking the time to post these recipes. You do a great job, your recipes are very clear. I have tried your bake and saltfush it came out perfect and brought back fond memories of my now deceased Mom. Thanks again. I will be trying your sponge cake next.
You need to use a bit more baking powder, sometimes this happens depending on tje brand of baking powder you use. Try a little bit more and eventually you will get the correct amount you need to use for that brand which you are using.
Just made these. I halved the recipe as it’s just the two of us. This is too sweet for me, next time I’ll probably just keep the sugar out. Especially if you’re going to pair it up with something savoury.
I tired mine today but I don't know what make it ruin its so soft till it star to lose before put it in the canarie. Can you guys tell me what happen there?????
The native American tribe, the apache, calls it fried bread! But, I like it with 'salt fish'...tree-knees like to add cabbage to it N it's super good. Guyneez don't get vexed!? 😉🖒
I think it was too soft. It should be a nice golden brown and crunchy on the outside , soft and moist on the inside, should be able to hold its shape even after cutting
Listen you may not use yeast in your bakes but that doesn’t mean that your method is best. Am St Lucian and I grew up in St Croix and when we use the yeast the bakes are referred to as floats. The dough is fluffy and taste amazing. SO IT ACTUALLY BETTER WITH THE YEAST. Your method of making baked is ok believe me it’s not the best. Remember that
Excuse me !!! but when did I say our method is the best ? Even though it may very well be so, what I said was that we never use yeast in our Bakes, that was it. I have to disagree with your statement that it is better with the yeast. Many people do not like yeast in their food , the reason is because many has bad reactions to yeast. Read the comments on this video below and you will find the following one among others :- Queen Lovely • 6 months ago Thanks so much for this recipe . I always used yeast. This was the first time ever I used baking powder and they came out perfecto. You da best . God bless. Real Nice Guyana • 6 months ago You are so welcome! thanks for letting us know. 💓
There is 1 1/2 tsp. baking powder in 1 cup of self rising flour. So you don't need to add any more, as I said I have never tried this recipe with self rising flour, so I can't say what the results will be.
Was the oil hot enough ? this can be caused if the bakes took too long to fry. The oil should be hot enough so when the bakes are added it rises almost instantly.
You guys are simply the best. My floats are fluffy and so delicious, it a hit in my family. This was always my fear--now I’m so proficient l’m teaching others. Thank you so very much, your knowledge and teaching skills is a gift that keeps on giving. My Jewish and white friends are Fried Bakes expert-thanks to you. 💋💋💋💯🇹🇹
Thanks Shelly yes, the Chef is my wife, her name is Molly and she is the best cook. However she doesn' like doing the talking, so that's where I come in😁😁😁
@@RealNiceGuyana I was wondering why your hands look soo feminine and your voice is masculine...the 2 don't go together. .😂😂 that's nice team work...great job..
Will try this during d week mine normally pops at d top now that u mentioned I've been putting too much baking powder will try it back this way tho Thanks for sharing 👍😊
Thanks so much for this recipe . I always used yeast. This was the first time ever I used baking powder and they came out perfecto. You da best . God bless.
RNG how are you uncle and aunty molly doing ? I tired these bakes and they came out so good But I tried it with salt instead of sugar and I made them more thin and they came out raw... do u have any idea why it came out raw?
The salt and making it thinner is no problem, the only reason why they would be raw is that the oil was too hot . They have to be fried on medium to low heat If the oil is too hot the outside will get brown too fast before the inside is cooked.
Tu. The time after you rolled the balls. Is it 15mins or 50mins. I made once before and some bakes float really big and some have a hole in middle. What am I doing wrong?
It is 15 mins. the hole and being too big is caused by rolling it out too big and thin. It should be a bit thick like ours and as evenly thick as possible.
Good video!! I have got two questions. Does the margarine need to be soft and room temeprature? And do you let the dough rest before start cooking? I made them too they tastes great but the inside was empty.
Everybody in the Caribbean does not make bakes like that. For instance in Barbados we make our bakes a little different, flour, salt, sugar, cinnamon or nutmeg, some people use vanilla, water to mix. The difference here is no baking powder, the dough is like a batter consistentsy and dropped by spoon full in shallow hot oil. The dough is similar to a pancake batter. I do both types.
Thank you for this...my mom passed away a couple of months ago and i can't tell you how many times she showed me this reciped and can't remember it...im going to try it and let you know how it turns out!
That is caused by filling too much of the dhal mixture in the puri. If you pack too much in the dough only so much can stick on to the insides of the roti., the rest will be loose in there so you have to learn with practice how much to add to each Dhalpuri. When you see dhalpuris with a little dhal it is not that the people who made them are skimping on the dhal, it is just that the don't wan it to be all messy when eating it, so the add just enough to prevent a messy situation.
I'll have to try this but 8 tablespoon of sugar is a lot tho..I'm pretty sure that bake is more in the sweet side too..oh btw is the stove on hi heat or medium heat like I see on the other videos?
I made this bake 3 days ago and it was the best ever. everyone said it was nice and soft with a hint of sweetness. best recipe on UA-cam.
☺Thanks so much for the feedback rosey. Happy you like it.
How much water?
Real nice thank you so much I tried it and it was perfect
You're welcome Babra, and thanks for posting, we appreciate very much.
Enough to get the dough as soft as ours.
I would like to thank you guys. I have always been a follower. I made these yesterday morning and it was great. You guys are saving marriages one video at a time!. Keep the videos coming.
You're welcome and thanks very much for letting us know, appreciate it very much.❤❤❤
Tell me about saving marriages. Hahahah I now showoff on my bf.
Ain't that the truth 😂
Happy to hear 💓
Hi there always wanted to know how to make next if u can make bujun dry curry i think it is
My husband makes bake for me. He is the best GUYNESE cook there is! I think all GUYNESE men cook for their families. He says its relaxing and fun.
Jane taylor Taylor not my Guyanese guy smh
Naju J mine neither
my husband's guyanese too, but he doesn't cook at all lol His mom taught me everything I know. Cook up rice is my favorite, next to bake!
Wow did I hop on the right message ??
I had no dad.. n my mom owned a West Indian restaurant in New York. Brooklyn Atlantic ave under the train trussel. Reading this message made my day !
Very well done,love the variations in Guyanese cooking this was simple and straightforward keep it up
Thanks👍
I followed this recipe this morning. This is my first time making bake, it came out great. My husband was delighted he said for a first timer, you would think you were a professional at this.
Wonderful! happy to hear, thanks for sharing. ❤
@@RealNiceGuyana you're welcome.
I felt like eating bakes tonight for dinner and of course you know I had to see how Molly and her magic fingers did it. I did it exactly as she did and they were PERFECTION. You did it once again Molly. THANK YOU, THANK YOU, THANK YOU. ♥️
Good to know , thank you very much for posting. Happy you love the recipe.
My mom makes these every couple of weeks, a bit of cheese, some scrambled eggs and bacon, delish 😋
I have never had it with cheese , I'll give it a try next time we make them.
Whenever i want to attempt a recipe I always check "Real Nice Guyana" for it, so thank you sir for assisting me in the kitchen.
You are welcome, thanks for postin💗💗💗
Finally, I know how to make nice bake that puffs up. My grandkids just love it.
Wonderful! happy to hear
Best bake recipe I've seen. Love how fluffy it is. Sending ❤ from Trinidad 🇹🇹
Thanks so much!
call gordon ramsey. we have a winner. looking all over finally found a proper recipe
Thanks!
Made this bake tonight, came out so soft and fluffy. Thanks to Real Nice Guyana for this amazing step-by-step recipe... you guys are amazing. I enjoyed being apart of your kitchen... keep up the good work!
Wonderful!, happy to hear and thank you so much for letting us know. ❤
I tried this recipe and my bake turned out so well! Thank you! 👍
🙂Happy it was good Aneesa, thanks for posting, we always love and appreciate the feedback.
I followed the recipe. but my bake didn't swell up in the middle for all of them. only some. and a lot of them burst/crack. still tastes good but anyone know what I can do to fix that?
The bakes should be fried on medium heat and oil should be should be thrown on the first side before you turn them over.
Throwing the oil helps the middle to swell.
Made this today and it was so good.. i was lazy and didn’t use a rolling pin so they were a little bigger than usual but I’m def going to rely on this vid everytime i make bakes . Thank you so much
You're welcome, thanks for posting, love the feedback.
This looks so nice. I like bake with nice sardines or curry channa. It's so good. I love bake and I love your recipe. My mom makes bake just like you guys and it's nice to know the actual measurements of the ingredients. My mom just puts estimated amounts, she never measures it out and when I try to make it, it never turns out okay. So thank you for this recipe and this channel. I just subscribed!!
☺☺Thanks Jasmine, and welcome!
one thing I would like to know is the weight of each BAKE in the raw dough. Usually, when i make roti, I use an exact measurement. I simply cannot do it by eye. Thanks!
+Kam Esperanza Kam, I'll have to do that for you whenever we make the bake again as we have never weighed the dough.
HI THERE GUYS , I JUST FOUND MY BAKE RECIPE THANKS FOR THIS , LOL.I RECOGNIZE THE CORRECT THING WHEN I HEAR AND SEE THEM ,SO THANKS MUCH AGAIN OKAY !!??SEASONS GREETINGS , BY THE WAY WHAT IS THE RECIPE FOR THE BATTER FOR THE POTATO BALL! ?, CAN'T FIND THAT EITHER , SORRY ..DON'T MEAN TO BE A PAIN IN THE ASS.. LOL LOL LOL.LOL.!!!!!....
Thanks Jen, no problem at all, here is the recipe for the batter ua-cam.com/video/dxknpoDki-k/v-deo.html
We posted a new Potato ball recipe with a much easier and quick batter, check it out here ua-cam.com/video/9O2w3InMSxA/v-deo.html
Nice channel and good recipes !!!
Ciao from SARDEGNA ! ! !
🙂Thank you!!!
❤❤❤Maaan oh maan What i wouldn't give for me to come home and have my granny make bakes! This use to be one of my faves!!! So many memories. BLESSINGS!!
Thanks.
Haven't had this in a very long time. I'm going to get these ingredients right now , follow your instructions and see what happens . Good job guys . Keep up the good work.
"Do take care of yourselves we'll catch you later" lol. Yes, your bake looks delicious indeed. The only thing is try to not use so much flour when rolling the dough because it accumulates and start burning in the oil.
Got ya Beauty, will try not to in the future.😯
Is this a sort of bara....do y know the surinamese bara, a flavoured bake with a hole in the middle
No it is not , this usually has a hole in the middle too, so maybe it is the same. I am not familiar with the Surinamese bara.
Many people make these without the hole.
Like she didnt want not a tiny bit of flour to stick on to the basin or yall limiting yall groceries to make sure nothing dont waste
No, it just a clean way of preparing and cooking.
Brings back memories, thanks very much for sharing. a big thumbs up!!
Thank you so much.
I made this today and it was DELICIOUS......thank you so much for helping me cook like a pro 🥰🥰🥰🥰
Yaaay another hit!!! Happy to hear, you're very welcome. Thanks for posting, love to hear from you guys.❤
Does it have to be granulated sugar? because I only have brown sugar
Brown sugar is fine too.
I made these this morning and they were the best!!!!! It had a hint of sweetness and a slightly biscuit like texture😊 Awesome job keep up the good work
Glad you like them! thank you very much for letting us know.❤
I tried three times and my bake is hard I even put ease in to my recipe what am I doing wrong ?
I am not sure , if you followed the recipe it should be soft like ours.
It should not be kneaded too hard also , that can be the reason
I just finished. They came out lovely and tasty. I used to use yeast when making them but decided to give them a try with baking powder. I eat them with cheese too. Sometimes even put a piece of cheese and roll it out and fry them, it taste lovely
Wonderful!, happy to hear, thanks very much for posting. We always love the feedbacks. I have never had it with cheese but I bet it taste good.😋
I'm actually trying this right now and so far im proud of my self❤❤🇬🇾thanx for this
Happy to hear.
Wow! They look so soft and delicious! I'm going to try to make some!! Great video!
Thank you, these are the softest, fluffiest enjoy.
have u heard of people using cooking gloves when making g bake (cause they don't like the mushy stikyness of dough)
I tried this recipe on the weekend and for the first time I made the perfect set of bakes!! I follow your steps and they came out fluffy and tasty :) thank you guys for sharing :)
Hey you're welcome and thanks for posting, it helps the channel out when feedbacks are left.
Thanks for taking the time to let us know
Why is it yeast isn't added to make bakes? I'm curious
Because baking powder works way better.
Maybe next time you make these you could write down how much water you put in your pyrex measuring cup and then in the end after using the water you can check how much is left in your measuring cup and that way you will know exactly how much water you have used for this recipe. It would be of so much help to people like me who like to have exact measurments haha I even weigh my dough balls like someone else in these comments does too, so i know all my floats will be the same size haha
Will do.
Omg! ☺️ I just tried this and it turned out absolutely amazing ❤️... thanks so much for the recipe!
You most welcome, happy to hear.
Please give the mesurements of ingredients in words below
Ingredients with measurements are listed below all our videos in the description box.
Thanks for sharing I will make me some fried bake God's Willing . I already have fry Aloo and pumpkin choker
My only problem with floats is if you don't eat them right away and leave them until the next day, they become oily.
Beautiful bakes, that is what you call a real guyanese bake. well done
Thanks Rakesh🙂
Molly is an expert cook.You can open a restaurant .everything looks so good
Molly can talk sometimes
🙂Thanks, Molly is definitely and expert cook but Molly is too shy to speak on camera
Thank you so much for taking the time to post these recipes. You do a great job, your recipes are very clear. I have tried your bake and saltfush it came out perfect and brought back fond memories of my now deceased Mom. Thanks again. I will be trying your sponge cake next.
Thanks Shanny, thank you for posting, always appreciate the feedback.
We are happy that you are enjoying the recipes.
Made this with your recipe and it came out beautiful and was so delicious. Thank you for providing us this great receipe.
You're welcome, happy you love it and thanks very much for posting💖💖💖
Rng why my bake dont puff up round and nice? It puff but not right up
Sometimes the bottom in the middle have a dent
You need to use a bit more baking powder, sometimes this happens depending on tje brand of baking powder you use.
Try a little bit more and eventually you will get the correct amount you need to use for that brand which you are using.
RNG thanks so much
You're welcome.
The best pot to cook with is a cast iron pot. It retains the heat well which allows the oil to maintain the appropriate temperature.
Just made these. I halved the recipe as it’s just the two of us. This is too sweet for me, next time I’ll probably just keep the sugar out. Especially if you’re going to pair it up with something savoury.
Sounds great!
I tired mine today but I don't know what make it ruin its so soft till it star to lose before put it in the canarie. Can you guys tell me what happen there?????
Sorry to hear, if you followed the recipe, then it sounds like your dough was too soft. It needs to be a bit firm like Sada roti dough.
The native American tribe, the apache, calls it fried bread! But, I like it with 'salt fish'...tree-knees like to add cabbage to it N it's super good. Guyneez don't get vexed!? 😉🖒
🙂No, nobody vex😄😄😄
OMG I just fried my last bake and it came out perfect. Such a great recipe. Thank you so so so much❤❤❤
That's great, thanks for posting.❤
I think it was too soft. It should be a nice golden brown and crunchy on the outside , soft and moist on the inside, should be able to hold its shape even after cutting
My grandma was from Guyana and used to make this for me.
Very good Grandma!
Hhhh, I love your dishes and pleasant tutorials.
That is a bit too much sugar for me. Also try recipe with half whole wheat flour and half white.
How many cups of water?
Enough to get the dough as soft as ours.
Listen you may not use yeast in your bakes but that doesn’t mean that your method is best. Am St Lucian and I grew up in St Croix and when we use the yeast the bakes are referred to as floats. The dough is fluffy and taste amazing. SO IT ACTUALLY BETTER WITH THE YEAST. Your method of making baked is ok believe me it’s not the best. Remember that
Excuse me !!! but when did I say our method is the best ?
Even though it may very well be so, what I said was that we never use yeast in our Bakes, that was it. I have to disagree with your statement that it is better with the yeast. Many people do not like yeast in their food , the reason is because many has bad reactions to yeast.
Read the comments on this video below and you will find the following one among others :-
Queen Lovely • 6 months ago
Thanks so much for this recipe . I always used yeast. This was the first time ever I used baking powder and they came out perfecto. You da best . God bless.
Real Nice Guyana
• 6 months ago
You are so welcome! thanks for letting us know. 💓
That’s a whole lot of oil gonna go to waste when you finish frying the bake. Can I used self rising flour instead
Yes, but that has some baking powder in it already.
You can reuse the oil .
This lady hand like magic just like my mom lol i does try too😊 still trying to get it right 😅
I do it with yeast but I will try the baking pouder next time. Thanks for the recipe.
You're welcome.
So would you say that’s enough baking powder or should I add more and if yes, how much ?
There is 1 1/2 tsp. baking powder in 1 cup of self rising flour.
So you don't need to add any more, as I said I have never tried this recipe with self rising flour, so I can't say what the results will be.
Nice too bad to really take the time to show the world Caribbean style cooking
My bake shell was hard and chewy, i don't know what went wrong, it swell nicely tho. Any tips on what i can do better to get the shell soft ?
Was the oil hot enough ? this can be caused if the bakes took too long to fry.
The oil should be hot enough so when the bakes are added it rises almost instantly.
You guys are simply the best. My floats are fluffy and so delicious, it a hit in my family. This was always my fear--now I’m so proficient l’m teaching others. Thank you so very much, your knowledge and teaching skills is a gift that keeps on giving. My Jewish and white friends are Fried Bakes expert-thanks to you. 💋💋💋💯🇹🇹
Wow!! thank you so much. Happy to hear , thanks so much for letting us know.❤
Just made some because that’s what my husband wanted for dinner--floats, Snapper and ginger/lime tea-- delis and soooooo good❤️❤️❤️
❤👍
you can stuff these with potato too right?
😊Yes Shelly, there is stuffed bake as well, with potatoes, corn, tomatoes etc.
Real Nice Guyana I love watching your videos , I'm assuming it's your wife cooking. She has amazing skills, I'm learning a lot
Thanks Shelly yes, the Chef is my wife, her name is Molly and she is the best cook. However she doesn' like doing the talking, so that's where I come in😁😁😁
@@RealNiceGuyana I was wondering why your hands look soo feminine and your voice is masculine...the 2 don't go together. .😂😂 that's nice team work...great job..
Some good home made chocolate tea will wash this lovely floats down nice bai!!
thank you, great recipe and I love seeing how your wife kneeded the dough...I will be trying this today. God bless you and your family.
Thanks Vanessa, glad you like it.🙂
LMAO nice use of you third hand....!!
Will try this during d week mine normally pops at d top now that u mentioned I've been putting too much baking powder will try it back this way tho
Thanks for sharing 👍😊
All the best, you're most welcome.
Thank u guys so much for this recipe.. I follow your recipe and the bake came out perfect, this is the best float bake ever!❤❤❤❤
You're welcome, thanks very much for letting us know, really appreciate that.❤
Thanks so much for this recipe . I always used yeast. This was the first time ever I used baking powder and they came out perfecto. You da best . God bless.
You are so welcome! thanks for letting us know. 💓
Your tutorial was awesome ..great job. thank you ..
+Rick Raj 😊Thank you!
RNG how are you uncle and aunty molly doing ? I tired these bakes and they came out so good
But I tried it with salt instead of sugar and I made them more thin and they came out raw... do u have any idea why it came out raw?
The salt and making it thinner is no problem, the only reason why they would be raw is that the oil was too hot . They have to be fried on medium to low heat If the oil is too hot the outside will get brown too fast before the inside is cooked.
Thanks so much Rng❤
I have never used yeast in my fry bake nore butter or margarine.
Tu. The time after you rolled the balls. Is it 15mins or 50mins. I made once before and some bakes float really big and some have a hole in middle. What am I doing wrong?
It is 15 mins. the hole and being too big is caused by rolling it out too big and thin. It should be a bit thick like ours and as evenly thick as possible.
I made this bake today and it came out like yours. Thank you!
🙂Thanks for letting us know.
Delicious, I will definitely try
Do I need to add more salt if I use unsalted butter
No you don't.
What about Brown sugar
Yes you can use brown sugar instead.
You guys makes me very happy . l try to make every thing l see on your channel . You must be thinking , is this guy ok ? Yes i'm single.
Lol, good to know.
this helps me alot thank u so much i love it!!
🙂You are welcome, don't forget to subscribe and like.
Good video!!
I have got two questions.
Does the margarine need to be soft and room temeprature? And do you let the dough rest before start cooking?
I made them too they tastes great but the inside was empty.
🙂Hamza, the dough does not need to rest and the margarine is room temperature.
Thats a Caribbean recipe!! Every one in the Caribbean is familiar with that
It became Caribbean but it’s originally from India.
Everybody in the Caribbean does not make bakes like that. For instance in Barbados we make our bakes a little different, flour, salt, sugar, cinnamon or nutmeg, some people use vanilla, water to mix. The difference here is no baking powder, the dough is like a batter consistentsy and dropped by spoon full in shallow hot oil. The dough is similar to a pancake batter. I do both types.
TFS but why does it get hard by the next day? Can I use yeast to prevent this?
Does yours swell like ours did ?
Instead of water use milk, It's even better!
OOMMGG!!!!! I just finished frying. Great recipe!
🙂Thanks!!
Thank you for this...my mom passed away a couple of months ago and i can't tell you how many times she showed me this reciped and can't remember it...im going to try it and let you know how it turns out!
🙂Thanks, please do let us know when you try it, once the recipe is followed it will be fantastic like these.
I'm wondering if I actually bake the bake, how will it turn out???
Morris Persaud
It has to be fried.
I would like to no y my puri is not coming out good ? All the peas fall out need some advice...thank u
That is caused by filling too much of the dhal mixture in the puri. If you pack too much in the dough only so much can stick on to the insides of the roti., the rest will be loose in there so you have to learn with practice how much to add to each Dhalpuri.
When you see dhalpuris with a little dhal it is not that the people who made them are skimping on the dhal, it is just that the don't wan it to be all messy when eating it, so the add just enough to prevent a messy situation.
Thanks for replying . . I'm a Guyanese living in Jamaica...I will look back at ur mixture again...
Very helpful
Thank you.
Always the best guyanese recipe
Thank you.
I'll have to try this but 8 tablespoon of sugar is a lot tho..I'm pretty sure that bake is more in the sweet side too..oh btw is the stove on hi heat or medium heat like I see on the other videos?
Medium
Hey 👋🏻
How much salt ?
This is not a salt bake so no salt is usually used .
Real Nice Guyana ohhh I could’ve sworn you said salt in the video.
It was good thank you. My bakes did not puff up do you know why not? My baking powder is brand new.
Seems like it needed a little more baking powder.
🌶🌶🌶🌶🌶
@Real Nice Guyana
We loved this recipe!Cant wait to make it again
Glad you liked it, thanks.
all your recipes are incredible. It seems so easy after the demonstration... great...
Thanks a lot.❤
@@RealNiceGuyana Welcome.. Amazingly great place to share the expertise and patience of cooking.
2020
What about self raising flour?
my my what good cooking my favourite channel going to make some bakes now😄😚
🙂🙂🙂🙂🙂
Please Like and Share the video, Thanks🙂🙂
This is awesome my mom use to make this with salt fish tooo it brings back memory’s
Thank you.
Thank you so much for such an amazing recipe. It is perfect.
You're welcome, thanks for sharing.