It’s been almost a month since my last post and I was truly beginning to think that I had lost my way. Drama aside, it’s been a hectic few weeks involving a fair amount of traveling for wedding shoots. It’s the season, after all. And I never thought I would say this, but the few days spent at home trying to re-group, putting the house back in order, day-to-day work between shoots and much more left me no time to regain my momentum or enthusiasm.
I actually began each of the past 3 days by thinking “Today is the day. I’m going to bake something blog-able.” But by the time I caught up with pending work, most of the day was lost. By last night, I knew what I was going to bake next, so that was a step closer, if not more!
I remembered a request from a friend a few weeks ago for an Atta Biscuit recipe. I would think that all those born in India in the 80s or earlier would have fond memories of these biscuits – bought in unbranded packets from the local bakery or grocer, or from a tea stall, as an accompaniment to hot milky tea. To my mind, no other (branded) biscuit, except maybe the Parle G/ Tiger variety, could ever epitomise the chai-and-biscuit combination. These humble, rustic, crumbly, wholesome biscuits have a unique but simple flavour, more about the texture than the look. Often baked on street carts in a portable wood-fired oven, they’re an absolute pleasure to bite into.
The friend who requested the recipe, though, had a different reason than a tea accompaniment. She has an (almost) 1 year old daughter who has recently progressed to solid food. She makes a great effort to make wholesome and interesting food at home for her, specially when she wants to introduce her to a new food type. Her pediatrician suggested Atta Biscuits as a snack for her daughter and she wanted to bake them for her at home. So she reached out to me and asked me to help her with a recipe. I did a fair amount of research online and kept a few options ready to mix-and-match for the final recipe, which we were to bake together! Sadly, we never got around to that baking date, but it was a good recipe to start this blogging spurt with. Adapted from here, here and here.