Moth Papri Chaat

Chaat is all about assembly. I met her in the assembly too. We were in the eighth grade then, barely aware of our rights. My class was mercilessly disintegrated by the nuns in the convent school, and we were sent packing to other sections. Hence I landed in AA’s section. Class 8D. AA was that Math whiz every class has. I think I made friends with her only to sharpen my skills in Algebra and Trigonometry, and also for her homemade mango pickles. She would let me have her lunch box, and also invite me home for her birthdays. Her parties were so much fun with chaat, gol gappa, spicy chole and video games. Not boring like mine – just the luchi-cholaar daal, pulao-mangsho and sandesh-cake fare. 

AA was everything I never could be, and her parties so popular, girls talked about it till her next birthday. Okay, that’s a little exaggerated, but it was important for me to use hyperbole to let you get the drift.

When I posted recipe invites on my Facebook page yesterday, AA was the first one to email me. A long and involved recipe of Moth Papri Chaat. Painstakingly detailing all the steps.

I knew what Papri Chaat was. But Moth? Some minutes later, I found this on the Internet.

So today I made this chaat, with AA Mother’s recipe.

Ingredients for Moth Papri Chaat are:

For the Papri you will need:
1:1:1 of wheat flour, flour and semolina
Quarter teaspoon nigella seeds
2 tablespoons canola oil for kneading
Half cup oil for deep frying
Pinch of salt
Water

Knead a hard dough with the flour-semolina, using very little water. Make a large but thin flatbread with portions of the dough.
Cut cookie-size papris using a cookie cutter.
Poke a fork or knife at several places of these small papris and keep aside for 15 minutes.
Heat oil in a wok till smoking. Add 4-5 papris and deep fry till golden brown. Drain excess oil in paper towels.
(Let them cool down before storing.)

For the Moth:
1 cup green moong, soaked overnight
1 teaspoon canola oil
1 teaspoon red chili powder
1 teaspoon dry mango powder
1 teaspoon salt

Cook the soaked moong in water, oil and spices till tender but not mushy. Drain if there is excess water.

For the Sweet Tamarind Chutney:
Half cup tamarind pulp
Half cup sugar
1 teaspoon red chili powder
1 teaspoon dry ginger powder
Half cup water
Salt to taste
I make this instant chutney where I blend everything and then heat for a couple of minutes in the microwave. Adjust the taste to get the right balance.

For the Green Chili Chutney:
Handful of green chilies
1 teaspoon dry mango powder
Half cup water
Salt

Blend everything together till you get a smooth chutney. It should be a little runny.

For the garnish/topping:
Half cup chopped boiled potatoes
Half cup chopped coriander leaves
Half cup finely chopped red onions
Half cup sev bhujia
1 teaspoon black salt
1 teaspoon roasted cumin-coriander powder
Like I said, chaat is all about assembling the ingredients in the right order, which practically takes no time. Its also about serving it fresh. Its just the prep work and cooking which are somewhat long and involved. But let that not daunt you because what waits at the end is sheer B-R-I-L-L-I-A-N-C-E. Layer the papris on a plate and top each one with ample moth, pieces of potato and onions.
Drizzle the chutneys, balancing the heat and the sweet and sprinkle lots of chopped coriander.
Pinch some black salt and roasted cumin-coriander powder and add to the chaat.
Top it off with store-bought sev bhujia.

What is bliss, I ask. And I hear a roaring reply from inside me – friends like AA and a plateful of Moth Papri Chaat on a sunny afternoon. The chaat with all its fresh and crunchy ingredients bursting in my mouth a thousand splendid flavors. And that cup of Darjeeling tea tingling my senses. Thank you, AA! For this is just the little window you have opened for me to keep coming back to you for your recipes. You will at least be happy I am not pestering you with a Math problem.

Long Distance Pep Talk Does Work

I have now officially expanded myself to Kaviana’s infectious enthusiasm and self-belief. Kaviana is a friend who lives in another continent, another time zone. She was going to bed and I was just beginning to start my day. I ventilated my cribs knowing she will listen or perhaps pretend to. Its difficult to figure out when you are writing on the wall of an Instant Messenger, and all you can see is a thumbnail-size photo for a face.

At the end of my monologue venting, she did not ask me to hug a tree or go outside and look at the blue sky and scream Hallelujah!

Kaviana is not a stereotype woman who lets destiny decide things for her. She is someone who would spend her whole day doing a solitary swamp walk and be completely fulfilled by it. At the end of the day, she would even take time out to French braid her daughter’s hair or weave colorful beads in them and enjoy a stiff drink with her husband before ordering take out. Without being all guilt-stricken about it. 
The cue words I remember from my conversation with Kaviana are – decision, feel, recognize, right, discovery.

Stream them in a sentence and you will hear Kaviana say – Its your decision what you do. Don't let other people make you feel you are not doing well enough. You alone have that right. And feel proud of what you just discovered about yourself.

This much-needed pep talk did not diminish in its stature just because it was long distance. Its endless possibilities have made it remain with me and letting me take a perspective on it while I chronicle it.

There are certain ideas worth spreading and surely there are certain friends worth having. Often times its your friends who have the most riveting thoughts to brighten your day. Even if it is just one day…Kaviana’s presence though only online, was refreshing. Just like a slice of sweet watermelon on a hot, sunny day. A slice loaded with juices and vitamins and seeds. You savor the fruit and the sweet nectar and toss the seeds just where they belong to!