For a person who loves Indian streetfood lockdown came as a cruel joke. Ahmedabad is a paradise of chat lovers and seeing those closed Gwalias and Rasranjan and Bikanerwalas in lockdown was a sorry affair. No option but to go 'atmanirbhar' here as well! Having home made chaats was relatively easy but for few tough tasks when the childhood inspiration came to my aid. I remembered how we used to make those small puris for Sev Puri at home when I was a kid. My mother and aunts used to make one big dabba full of these super crispy puris made from plain wheat flour by rolling out a stiff dough. It is quite a laborious job but their taste beats the taste of the readymade refined flour puris. We used to have Sev puri party at home with many friends visiting us in lots to have their fill. So rolling up my sleeves, I rose up to meet this challenge and succeeded brilliantly. Just a tiny bit of boasting, perhaps, that this time, I tried to make pani puris at home too, and they turned out around 80% OK at first attempt!! Not bad.. Not bad at all.
The chutneys have been refined over the years through the knowledge gained from various sources and taste better today.
Small note to self: For dahiwadas, strain the curd through a soup strainer sieve. It comes out thick and fluffy that way and nicely binds to the wada. And doesn't abandon them and flows away..
😀
Awesome
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