A Kutchi breakfast

Hot fafra with a handful of papaya chutney, a couple of quick-fried green chilis, and some jalebis to balance the taste. All wrapped up in a cone of old newspaper. And chai. That’s the breakfast we’d looked forward to when we arrived by the early morning flight to Bhuj. We refused the breakfast buffet in the hotel and asked Sikandar (oh yes, the name is the equivalent of Alexander) to take us to his favourite roadside breakfast place. He looked a little taken aback as he said “It’s a little late for breakfast, but let’s see.”

It was late, but not very late. We could get the breakfast cart to fry up some fafra. I love this breakfast. Everything is fried. A nice change from our usual yoghurt and fruit, or toast and cheese breakfasts. But Sikandar had a different muqaddar in mind for us. As our driver for the day he’d appointed himself the representative of overwhelming Bhujio hospitality. Before we’d finished, he dumped a couple of paper plates on the table. And then the cart chap slapped another packet wrapped in newpaper on the table, along with a plate of syrupy chutney.

At other times we love dhoklas. These were hot, fluffy, steamed pieces. We wouldn’t have minded them at all. But in the streets of Bhuj you don’t just have dhokla. You have a plateful of loaded dhokla: drenched in savoury and sweet chutneys, topped with spiced yoghurt and sev, and with fried green chili on the side. The other newspaper packet unfolded to reveal crisp dal pakodas. We were busy sending photos to friends and family, and getting more suggestions for things to eat in response. The only sensible statement came from an old college friend, “Seems like a lot.” I would remember it the rest of the day.

How to put on one kilo in three days

Now that the idea of a lockdown no longer seems remote, one needs many suggestions on what to do in those long hours you’ll have to spend at home. In order to help you out, I’ve put together this small post on how to gain weight. I cannot claim that this is a method I’ve invented, but it is certainly one I tested in a long weekend in Jamnagar.

Let’s start at the very beginning. The day starts with breakfast, You’ll certainly have jalebi at hand. If not, make some.

Then make gathia. Take besan, add ajwain, powdered pepper, red chili powder, and salt to taste. Knead till the ball is elastic, neither too soft, nor too hard. Then, with a smooth practiced motion, roll out ribbons of gathia. Fry them in hot oil.

The same dough gives you fafra too. You’ll need a flat-bladed knife for this. Also, remember to fry some of those delicious big chilis to go with the sweetness of the jalebi. Deep frying everything is important for your goal.

Remember, you don’t need to fill yourself till you are sick. Just eat enough that you feel you don’t need lunch. Of course you will have lunch, but this is just a measure of fullness. If you’ve overdone it, then just take an extra glassful of that lovely strong, sweet, and milky tea,