Chapter 2 – Paashti and Peanut Chutney

A common breakfast at home, paashti (roti made with rice flour) and peanut chutney is simple to make and extremely satisfying as well. 

“…it doesn’t matter, because you should know by now, Tahera,’ he continued as he lifted her hand towards his lips, ‘that there really is magic in your fingers.’

For the Paashti –

Rice flour – 1 cup

Salt – to taste

Water – 1 and 2/3 cup

Boil water in  a deep bottomed vessel. Add salt. Slowly add the rice flour while stirring continuously. Keep stirring until the water is completely absorbed by the rice flour and the rice flour starts looking like dough. Switch off gas. Cool. Knead into a pliable dough with more rice flour. Break off rounds and roll out evenly into thin rotis. Cook both sides on a hot tawa and drizzle with ghee/oil. Serve with peanut chutney.

For the peanut chutney

Peanuts – 1 cup

Dry red chillies – 3 or 4 (depends on how spicy you want it)

Salt – to taste

Ground coconut – 1 tbsp

Garlic clove peeled – 1 or 2

To temper (optional)

Mustard seeds – 1/2 tsp

Curry leaves – 5 or 6

Oil – 1 tsp

Roast the peanuts on a tawa until they are reddish brown. Allow to cool. Rub the skins off and remove them. Grind together the chutney ingredients until they look like coarse powder. Add a little water, grind once again and then check for consistency. It should be smooth. Try not to make the chutney too runny but it shouldn’t be like a thick paste either!

If you like, you can temper the chutney.

Heat oil on  a tawa. Add mustard seeds and when they start sputtering, add curry leaves. Pour on top of the chutney and mix well.

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