Always Learning - Pooris and Palya

Learning new skills is challenging. As children, Poet and Flower are constantly learning. Right now, they are learning to read. And to watch them slowly do this is fascinating. With each word, they sound it out slowly and carefully. CAT, kuh ahh tuh. Each word is precisely analyzed and dissected until they come together in a coherent sentence. What we take for granted every day is not easy at all. Looking at reading through their lens gives me a new admiration for them every day. They come home from school exhausted and happy all at the same. Excited to share their day's adventures and tired from all the effort it takes.

I have dived into learning a new skill wholeheartedly. It's been hard, and I had forgotten what it can take. As a newbie photographer, I've slowly learned the nuances of photography. Every day I try to take a few pictures, learn from G, who's an excellent teacher, and get better. As a surgeon, it has taken years to hone my craft. It takes a significant amount of time and effort to become comfortable in the operating room. When I first started, I would look over my shoulder for my mentor, only to find it was just me left to make critical decisions and take good care of people. So though we all have help and support, it's up to us to learn and evolve.

So perhaps we never stop learning. It may not be something big like reading or a new field like photography. But every day, we slowly navigate the day and figure out how we can do things better or make it smoother. And so in food, everything takes time and effort. I learned to cook by following my mother's classic Indian recipes. She learned from her mother and grandmother. Each time I make a dish, I learn something new or make a slight change to make it better. G firmly believes that nuts make everything better. I'm not sure about that, though.

This week I made pooris. Pooris are a simple crispy fried bread. Just a few ingredients, whole wheat flour, oil, and water, come together to make a delicious unleavened bread. Make a stiff dough and then roll them into small balls. Let the dough rest for about 20 minutes, and then roll them into little circles. They fry quickly and puff up to make a crunchy bread. You can eat them plain (like the kids do) or with aloo palya, or spicy potatoes.

Hopefully Poet and Flower will be reading soon. And then it's on to the next new adventure.

Pooris | Puris

A crispy fried Indian bread. Made simply with a few ingredients - whole wheat flour, oil and water. They are puffy and crispy. Serve them with mango pickle or potato palya.

You can find whole wheat flour in an Indian or ethnic grocery store. Look for roti atta, or flour for rotis. In a pinch, you can also use whole wheat flour from your local grocery store.

Makes about 15 puris

• 1 cup whole wheat flour
• 1/2 teaspoon salt
• 2 tablespoons neutral oil
• Water

1. In a medium bowl, mix the whole wheat flour, salt and oil. Add 1/2 cup of water or so until you make a stiff dough. The dough should be stiff, just enough to roll. Make dough and knead well for 2-3 minutes.

2. Let the dough rest covered for 20 minutes

3. Make 1 1/2 inch size balls by rolling them in your palms. Roll them 10 to 12 times.

4. Gently flour your counter and using a rolling pin, roll into 1/8" thick discs. They should be about 5-6 inches in diameter. Fry in hot oil, turning both sides until stiff and light/golden brown.

5. Serve with potato palya, mango pickle or enjoy them on their own.