Monday, March 17, 2008

Tup Sakhar Chapati

If you grew up in Pune you’d remember of a mildly annoying siren that would go off at 10:00 a.m. every day and last for a good 10 minutes. I never figured out what it was for, where it came from or if anyone was supposed to do anything about it. We just knew that it was there and we ignored it, much like the coloured ‘Terror Alert System" compliments of the Department of Homeland Security.

The one thing I can always remember about it though was that when the ‘bhonga’ (as it was called) would go off aayi would be making her dabba of chapatis for the day. And during the holidays my brother and I would sit cross-legged on the cold floor of our humble dining-table-less kitchen and wait for aayi to give us a hot chapati slathered with some ghee and sugar and rolled up on dented steel plates. After a generous helping of chapati rolls, all young members of the galli would then emerge from their respective homes. for a good day of galli cricket.

I have tried recreate that taste at home many, many times for myself, but somehow it just doesn’t taste that good in my quiet kitchen, on Pfaltzgraff china and a Heywood-Wakefield dining table.

2 cups Chapati Ata (Durum Wheat flour)
1 tsp Oil
¼ cup Milk
Tepid Water to knead the dough
3 tsp Ghee
1/2 cup Granulate Pure Cane Sugar

Knead into dough all the ingredients except Ghee and Sugar
Cover it with a wet cloth and place aside for an hour
Take a golf ball sized portion of the dough and roll it into a thin flat chapati
Dip a finger in oil and rub it over the top surface
Fold the chapati into half and then a quarter again.
Roll this quarter into a round chapati
Cook on a hot skillet

Place the hot, cooked chapati on a place
Rub ½ tsp of ghee and drizzle some sugar on it
Roll the chapati and serve hot.