Baked pita chips (fresh shredded garlic/extra virgin olive oil/lime juice/sea salt/crushed black pepper/herbs/chilli flakes brushed on pita bread cut up in 8 pieces n just baked to perfection), home made paprika hummus (steamed cooled garbanzo beans/roasted garlic/key lime juice/salt/pepper/olive oil/tahini sesame seeds paste/garnished with paprika powder) & oven baked potatoes marinated in fresh shredded garlic/olive oil/lime juice/salt/pepper served with crumbled feta cheese n tzatziki sauce for Friday 00:30 AM lunch at work!!Lightly toasted dempsters fibre rich white bread slices sandwiched with herb n garlic cream cheese sandwiches (sandwiches) & a cup of fresh crushed cadmium pods flavoured Indian style tea with full milk (elaichiwali chai) for Friday afternoon breakfast at Patel kitchen!Chacha di Hatti style pindi chole ready for dinner at Patel kitchen!Boiled white chickpeas/garbanzo beans cooked in canola oil/clarified butter/onions/ginger/green chillies/tomato/pomegranate powder/special spice from DELHI cooked by my Delhiwali girlfriend served with Thai green chilli (Delhi famous chacha di Hattie style pindi chole – channa), red onion slices marinated in tangy pickling spiced oil (Achari pyaz), deepfried pearl size chickpea flour balls soaked in spiced yogurt (boondi raita) & yogurt fermented all purpose flour leavened deep fried crispy yet soft breads (bhatura) for Friday dinner at Patel kitchen!!
OMG…. the experience to have the lipsmaking chole bhatura platter at chacha di Hatti was out of the world when I tried it first time in 2003… Vinita my wife once said I could make the same style channa bhatura at home…. I am like …. let us not go that route…. She insisted and made the channa bhatura that was almost 19/20 in taste at par with chachha di Hatti… ever since then I let her do most of the North Indian platters let it be channa-bhatura/rajmah-chawal/kadipakoda-chawal/dal makhani and the list goes on….
