The weather has been as fickle as ever. It’s mood seems to be swinging from one to the other in no time. Just when you think it is in one of it’s joyous moods like this,
it changes into something like this…
and then, the heavens open up with all the accompanying lightning and thunder.
Me and the kids had to face the brunt of nature’s darker moods, yesterday. When I went to pick them up from school, it was nice and bright.But, just as we were about to come back, the sky became overcast. It did not pour, but as it takes around fifteen minutes to cycle home, we just put on our raincoats to be on the safe side. I had hoped to make it , but no sooner had we started that the rain came lashing down on us with all the accompaniments. We rode through this thunderous atmosphere till we came to a subway, where we halted for a few minutes. The rain was pouring in full force and there was no sign of its calming. Inspite of our raincoats, we were quite soaked, by then. After a few minutes, the kids seemed to be game enough to brave the rain and go home. I was quite surprised by their eagerness as well as confidence to do this…they had never been caught in such heavy rainfall before. So we started once again, braving the showers, slushing over puddles , and throughout, the heavens roared…but, so what, the three of us rode without a care in the world. As I followed Rengoni and Agastya, I couldn’t help but wonder yet again as to how much they had matured…heartening to see that they were ready to brave the odds…I just hope that even when they grow up, they have the courage to overcome the obstacles that life is going to throw at them!!
After all that rainy adventure(as the kids call it!!), it was time to rustle up something nice and warm to fill us up…what better than these spicy turnovers, which are good enough to have even on their own, or with some chutney, ketchup or raita, or like us, with a light lentil soup…the pastry forms a nice cover to the spicy filling…great on a rainy night…and even as I write this, the rain has started to lash against the window panes, the lightning and thunder has once again started to roll…only this time I’m dry indoors…not that I mind it very much…
For the pastry-
4C of chappati/wholemeal flour
2 tblsp baking powder
1 and1/2 tsp salt
2 handfuls of fresh mint leaves, chopped
2-3 tblsp of oil
2C of milk
For the filling-
2 carrots, chopped
4-5 potatoes, chopped
3-4 handful of peas
1 onion, chopped
2-3 pods of garlic, chopped
3-4 tblsp of oil
1 tsp each of turmeric, cumin, chilli and garam masala powder
salt to taste
1 whole red chilli
1 bay leaf
1 tsp cumin seeds
Boil the potatoes, carrot and peas, strain and mash them roughly.
Heat the oil in a pan. Add the tempering ingredients. When the seeds begin to splutter, add the onions and garlic and fry till the onions are translucent.
Add the powdered spices, stir once and add the mashed vegetables. Season with salt and fry till the vegetables have been coated in the spices. Do this for 3-4 minutes.
Remove from heat. Discard the bay leaf and the whole red chilli.
Pre-heat the oven at 220 deg cel.
Grease a baking tray.
In a bowl, mix all the dry ingredients as well as the mint.
Add the oil and rub into the flour mixture till it resembles a crumbly texture.
Add the milk and mix the flour with fingers so that it all comes together into one homogeneous mass. Do not knead.
Place the dough onto a well floured board and knead very lightly…none of the heavy roti- kneading action here..or the pastry will be hard.
Make equal sized balls of the dough and roll them out into circles….not very thick or thin…say about 3-4 mms. If the dough is too sticky, sprinkle little flour.
On one half of the circles, place spoonfuls of the filling, not taking it too near the edges.
Turn over the other half, so that the filled pastry is in the shape of a half moon. Flute the edges to seal them..or just press the edges carefully, so that there is no opening.
Place it on the greased baking tray.
Repeat for all the other balls of pastry.
Brush the tops with a little milk and bake in the centre of the preheated oven for 18-20 minutes or until they are golden brown.
Serve hot with some chutney, ketchup or raita, or even on its own. We had it with a light red lentil-tomato soup.