THE DANCE OF THE MUSTARD, THE AROMA OF THE COCONUT OIL WAFTING IN THE SLIGHTLY SMOKY KITCHEN, THE TANG OF THE TAMARIND, THE SUGAR, THE SPICE AND EVERYTHING NICE.... THE MEMORIES OF MOM'S KITCHEN WHERE I USED TO HANG AROUND TO QUENCH MY HUNGER; THE HOPE WAS TO GET THE FIRST TASTE OF ANYTHING MOM'S DISHES OUT BEFORE MY BROS OR SIS'. OH I MISS THOSE DAYS, BUT NOW I WANT TO RECREATE THAT MAGIC- TO REMIND MYSELF, TO LET THE WORLD KNOW ABOUT IT.
Wednesday, 23 July 2014
WHAT YOU NEED:
Oats - 1 cup
Wheat flour - 1 cup
Salt - to taste
Green chilly - 2 finely chopped
OATS CHAPPATI WITH POTATO MASALA
HOW TO MAKE:
Dry roast oats till it becomes crisp.
Once it is cooled powder it.
In a mixing bowl, put little water and salt.
Add oats powder and wheat flour in it and mix well.
Add 4-5 tsp ghee and required water to it and knead well.
Keep aside for 15 minutes.
Now divide the chappati dough in to small balls and roll them to the size of chappati.