Tuesday 24 April 2012

Fold It

We step into the second century of our Food Stall  with a dish that is for the patient cook. While the jhatpat recipes have their own charm & utility, just once in a while, nothing like being transported to mother's kitchen when she made this for father while you, the little girl in your peny, looked on in wonder little realizing then it is etching in your young mind  and will resurface someday when you run your own home.
                                                                                                                                                                                                                            Of course that demure sari- clad ma has been replaced by the savvy capris- clad mom; the big bun & sindoor by the laser cut & the college-girl look; the gold bangles & shankha pola by the funky bracelet. But scratch the surface and you find the same emotions & feelings. The same dialogues with which to discipline the offspring; the same fears & insecurities; the same same traits & tastes. It's amazing how time moves & yet stands still. This is what they call legacy, perhaps. Move on but hold on. Go forth & also remember to look back. 
                                                                                                            Let's peer over our shoulder today, girlies. And see how Ma makes this non-hurried Peyaj Saager PorotaSpring Onion Parantha. Tell yourself that it may be a little more time-taking than the aloo or palak, but you could give it a try. One pleasant day when you feel like overwhelming the them with your love & attention. Peyaj Saager Porota has the most crunchy, healthy filling taste that makes all other stuffed paranthas stand a distant second.
1. 2 cups aata(wheat flour)
2. 1 cup water
3. 1/4 tsp salt
1. 1.5 cup chopped spring onion
2. 1 tbsp chopped cilantro
3. Chopped green chilli as preferred
4. Salt to taste
1. Refined oil/ghee- to shallow fry 
                                                                                                                                          Method: [Follow pics]
1. Knead aata into soft dough.
2. Mix the stuffing ingredients together minus the salt.
The salt has to be added for each fold separately, or it leaves water & rolling the parantha becomes difficult.
3. Make equal sized balls with the aata. Roll out a chapatti. Put the stuffing on half portion & fold it.

4. Press the half lightly & spread stuffing on the half of the folded parantha.
5. Roll into a triangle shape & shallow fry both side till crisp & brown. 

Serve hot with boondi raita. Or any other that you please.
                                                                                                 As ma ka aanchal takes its stand with the dodos & the dinosaurs, here's to Mother India & all her daughters who are trying to keep up. The jeans, notwithstanding.... 

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