Psycho-gastronomy
and the
‘Honey, I’m home from Delhi’
breakfast
March 9, 2007
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The kimchi chapati breakfast
What could be a more obvious combination than the ubiquitous flatbread of India flavoured with a dash of pro-biotic pickle juice from the Heimatt? Rolling out a kimchi chapati breakfast seems just the ticket to remind me that I’m home from Delhi. It’s been a whirlwind week of Doors 9 JUICE workshops, conference, amazing Delhi street food, exploration of Delhi urban agriculture potentiality, and all that social knotmaking amongst the international group of participants that we all seem to thrive upon. In the coming week I’ll report on all things food-related from the Doors 9 JUICE proceedings. In the meantime, check out the images on FlickR.
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- Kimchi chapati
- 1 handful of wholewheat chapati flour
- 1 pinch of seasalt
- enough tapwater to moisten the dough
- a little extra flour for the ‘dusting of the surface’
- kimchi juice squeezed from the source
- butter
- fleur de selWith a fork, mix the flour, salt and water until you have a dough that cleans itself from the sides of the mixing bowl. This is one of those few times when ‘less is more’.
Divide the dough into balls about 5cm in diameter. Place a pile of chapati flour on the rolling surface and put the chapati ball on top of this. Press the doughball flat into the flour, turn it over and repeat before you start rolling out the chapati, using the flour as a dry lubricant. Turn the chapati frequently. Don’t flatten beyond 4mm.
Dust the excess flour off the chapati by throwing it around ‘pizza-style’, and place it in a very hot but ungreased pan. Dry-fry both sides and serve immediately with a big pat of butter and a dash of kimchi juice in the middle.
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