Kheema Paratha

[nonnihil]

So I have this chapati flour, and I'm still having fun, let's turn things up a notch on the difficulty scale and see if I can't get a horrible recipe failure

Comments

[dolohov]

OK, I'm glad I'm not the only one mystified by that. I watched a couple times and I'm still not sure how she managed that. However, based on your "small hands" comment earlier, I'm wondering whether she's not putting far less filling in than I think.

Now, with the aloo paratha, I wonder whether the mashed-potato-gumminess worked in her favor a bit in terms of not spilling out all over the place. I also notice that she uses oil instead of flour nearly every time she rolls dough out - that has to be the slickest rolling pin on the planet by now.

[nonnihil]

It probably also helps that -- perhaps because of how finely it is milled? -- this chapati flour forms a gluten like unto adamantium, although -- perhaps because of the fiber content? -- it does so only after sitting for a while.

[firstfrost]

Failure means you're keeping the pace; success means you're falling behind.

This is a fascinating philosophy. I can't decide if it's bleak or optimistic.

(I like a slightly different one; if the last thing you tried worked out, try something harder. But it's okay if they keep working out. :) )

[nonnihil]

To be fair, said teacher finished my third-grade year in prison, so it's possible he was not an ideal educational role-model.

[chenoameg]

I have many questions, but I'll still with one for now:

- Will any of these experiments be available for me to snack on tomorrow?

[nonnihil]

'fraid not at the moment, although I have dough and kheema left over if you want to play around.