Sometimes simple things are inviting and appetizing. My sons loved Porotas in their tiffin box, and to compliment the porota there was Begun Bhaja or sometimes Aloo Bhaja. Even carrying tiffin like this to the office for lunch is a good choice.
Porotas, when they are fried on the tawa, give out an aroma that is ‘inviting’ for those who can get the smell but not a share. This I can say from my experience. We lived on the ground floor of a building. The kitchen that was separated by a wall had a small door, was very near the staircase. Whenever I made porotas, those climbing the stairs would say softly to one another how they felt hungry by inhaling the aroma of the porotas that were being fried in my kitchen. I would hear their fading words as they went up step after step. I cannot compel one to believe in what I’ve written, just a passing thought that went into words as I sat to write.
Coming to the Begun Bhaja:
Cut the Begun/Eggplant into slices, neither very thin nor thick either, it’s easy to fry. See pic.
Rub some salt and turmeric powder onto the body of the pieces.
Next heat some oil in a wok/kadhai and fry them.
Next the porotas:
For this add some oil (to make it khasta/crispy) and salt to the flour. Mix it and then add water to make the dough. Divide the dough into small sections.
Now roll out the porotas/parathas into triangle shapes.
Next fry them and its ready to be served with the begun bhaja.
You must be wondering why this simple Jolkhabar spread. Let me release the secret, all because someone who is a learner in her kitchen wanted to know about it. No offence for those who are masters of cooking.
© gouriguha 2013