My work desk is filled with tiny cut outs of circles , triangles, rectangles, hexagons, hearts and numerous other shapes. They are being provided to my cherub for sticking on Elmer the elephant.A summer holiday activity undertaken by a time demanding mom. 🙂 However amusing it may seem but what you sow what you reap. I wouldn’t even have given a nanosecond to my mom when I was young. She had to be on constant vigilance otherwise it would be yet another broken bottle, muddy carpet or new stitches.
She had tons of household chores to do and handle two rascals. The little rascal was completely docile only came with year-long magnetic clasp. While the humble bigger one (that’s me 😉 ) needs no introduction knew exactly how to help drive people to insanity. She would cut her vegetables and show us the various shapes that they could be shaped. We watched in awe and for a while we were occupied in the rhythmic movement clean,cut and throw. My dad had a different food art form. He made the flat breads into various shapes. There would be the multi layered triangle and the simple circle with stuffings.Such a fun way of introducing shapes into the world of non cornered and polarised brains. Thankful to my parents for emphasising on real life sciences. Knowledge should be organic and facilitated with application in real life.
I would leave for school with standing instructions make a triangle today mama. I am making a circle today for my family today 🙂 stuffed with roasted black gram flour (sattu) and oats. The ingredients added along with the stuffing is an ultimate melange to stir satiate any palate.
- For Stuffing
- 100 gm Roasted Black Gram Flour or Sattu available at all Asian stores
- 3 tbsp lightly roasted oats
- 1 onion finely chopped
- 1 green chilli
- 1 tsp pickled oil, Suspension from Mango Pickle bottle
- 1 clove of garlic,finely chopped
- 1/2 inch ginger,finely chopped
- 1 tsp cumin powder
- 1 tsp chilli powder
- freshly copped coriander
- 1 tbsp lemon juice
- salt to taste
- Oil for brushing
- For dough
- 2 cups of wheat flour
- 2 tsp oil/ghee
- 1/4 tsp of salt
- Knead wheat flour, ghee, salt and required amount of water to make a soft dough.
- Mix all the ingredients together.
- Divide the dough into small portions and make it into slightly bigger round shape.
- Place a portion of the sattu mixture (approx two tsp) in the middle, enfold the filling and pinch off the excess dough.Caution don’t stuff too much otherwise the flatbread would tear while rolling it out. Roll out the flatbread into a round shape.
- Cook on hot tawa or flat pan, applying oil/ghee till both sides are cooked and golden brown in colour.
- Serve hot with pickle and curd.
that’s such a gorgeous looking paratha my dear. I am a big fan of your work for a long time, and you know that already!
Hi Doplhia, I see you going places too. I loved the farm veggie shots 🙂