I am never short of words. I always have more than one person’s share to talk. But there are times, even for people like me, when the words just don’t seem to come. I am going through such a phase when it comes to writing here in this small space of mine.
My son is growing up fast, I am not able to catch up with him or run along with him (literally and philosphically). He says things, which I enjoy at that moment and then totally forget it later because he has done some other new thing. I am not able to capture those here, so I have just decided to enjoy the moment. Whenever he says something funny, my mind unwinds and a smile comes in my lips despite my trying to be stern. Little things in life really makes it worth living!
It is definitely a blessing when the only worry in your life is ‘What to cook for dinner tonight?’. A real blessing, actually!
Valli makes even the toughest question of the day (What to cook today) easy with her BM themes. This week its stuffed breads, so here is a chapati with a different version than usual. A chapati with an Italian pesto filling!
Check out the Blogging Marathon page for more themes and more recipes from other participants.
- Whole wheat flour : 2 cups (makes about 6-8)
- Water to make the dough
- Mint Pesto, about 2 tsp per chapati
- In a big bowl, make the chapati dough. Add water in quater cup fulls to get a stiff yet pliable, soft dough. Keep aside for 15 minutes
- Divide the dough into 6 or 8 lemon sized balls. Roll into 2″ circles, keep the pesto filling. Close from the edges so that the filling is sealed inside. Roll again into round chapatis. Repeat with the rest of the dough.
- Heat a tawa, cook the roti on both sides till brown spots appear. Serve with Green Peas Masala.