The lady who was my house help at my previous home came to meet me a couple of days ago. We started catching up about each other’s lives – her by asking me about how I was coping up with the baby and me by asking her about whether she had found sufficient work. Somewhere along the line the conversation drifted into areas that I realized mattered to both of us, as mothers and working women – children’s education and schools, and rising house rents and inflation.
Life has a funny way of bringing back people from your past always – it’s just an amazing thing because while it’s great to be able to talk about larger complex issues to a wide audience, it’s as important to connect to someone who you can exchange ideas with on the ground level issues at hand – it keeps you grounded. It keeps you wanting to always come back to earth no matter how high you fly.
Our link to the earth is what drives all else, no matter how widely we travel through the vast, blue skies. And on that note, here is a recipe which is earthy, uses flours and spices are more connected to our Indian taste-buds and fairly easily available locally.
1 1/2 cups Bajra / Pearl Millet flour
1/2 cup Rice flour
Salt , red chilly powder as per your taste
1 tsp of Amchoor powder
1-2 garlic pods that are mashed
2 tbsp Jeera
2 tsp homemade Biryani masala
3 tbsp oil
Hot water to bring it together.
Mix all the dry ingredients together. Add the oil and rub it in. Add the hot water and knead it. Cover and keep for 30 minutes to rest the dough.
Roll out the dough. Cut the shapes you want ( I used a pizza cutter for this). Roll it very thin so that they are thin and super crisp.
Bake in a pre-heated oven at 170 degrees Celsius for 20 minutes. And let them cool off. Store in an air tight container.