Nani Ghar Timro Katna ho ni, asked the old man behind me .I just told I lived in Sukhanagar ,area of Batauli, he smiled at me and started narrating his past experiences.He was from Arghakhachi District and used to come to Khasyauli area to collect salt on foot ,he described every incident how he with friends had to arrive in Batuali for basic needs on foot.I love the narrations about the roadsides up Butwal area from Arghakhachi and taste of batuk ,the dish with chutney he used to have during journey with friends as snacks there on the way to Batauli, his details like the economy of Butwal centers around trade, services and industries,the
old trading districts are Traffic Chowk, B P Chowk, Amarpath and
Nepalgunj Road and besides modern shopping, a traditional form of
market called Haat Bazar runs twice a week on Wednesdays and Saturdays.
It is really interesting when you travel the areas you stay and communicate with people on the bus during long journey like Kathmandu to Butwal ,so the old man had lots of experiences of doing shopping local areas of Butwal and his story related with Devdah, the most historical religious site of Nepal is situated 13 km east of
Butwal and is known as the maternal home of lord Gautam Buddha,Gurung Dada because Gurungs were buried here and Siddha Baba Temple,which will grant devotees their wishes and who offer pigeons at the temple and development of Butwal as newly emerged urban area .
Anyway when he was dealing with different issues about Butwal I felt ,he was a live radio who had lots of stories of the city named Batyauli and I loved to note down .The description about Palpali Batuk I loved most and tried at home too.Batuk roti is made from black lentils (kalo maas) and I have written recipe to make batuk at home with chukauni.Palpa roadside travel from Pokhara to Butwal makes me more happy to have the taste there and when momma prepares same food at home I just feel happy .I love the old friend from Arghakhachi who relate with me Butwal and Batuk on the way and started singing the song of Butwal,Arghakhanchi aaye butwal chhodera is song based on Nepali women’s great festival ‘Haritalika Teej’ directed by Gaurab Giri.
U meri kali auncha bhani
Kurichin meri huna baali
Arghakhanchi aaye butwal chhodera
Arghakhanchi aaye
Maela kamar bachako le
Timila geet gaye
Maela kamar bachako le
Timila geet gaye
Phohor sal teej ma
Sab ko jodhi auda
Mero mann ko raja le
Chutti na pauda
Arghakhanchi aaye butwal chhodera
Arghakhanchi aaye
Timi kamar bachako le
Maela geet gaye
Timi kamar bachako le
Maela geet gaye……
Uni charchit bhaki chin
Dhohori geet gayera
Aela dhulo udauchu Arghakhanchi aaye
Arghakhanchi aaye butwal chhodera
Arghakhanchi aaye
Maela kamar bachako le
Timila geet gaye
Maela kamar bachako le
Timila geet gaye
Shiva ji lai pujya chhu
Unako satha pau bhani
Teej ma sagai nachana
Manaki chu au bhanera
Arghakhanchi aaye
Arghakhanchi aaye butwal chhodera
Arghakhanchi aaye
Timi kamar bachako le
Maela geet gaye
Timi kamar bachako le
Maela geet gaye……
Na paye ni teej ma
Phohor satha auna bhani
Barta basako chhu
Kali ko satha pauna
Arghakhanchi aaye
Arghakhanchi aaye butwal chhodera
Arghakhanchi aaye
Maela talli thokeka le
Timila geet gaye
Maela talli thokeka le
Timila geet gaye
Hey bhagawan purae daau
Unko mero dhoko
Aja samma bhet huda
Kati yo mann roko
Arghakhanchi aaye
Arghakhanchi aaye butwal chhodera
Arghakhanchi aaye
Timi kamar bachako le
Maela geet gaye
Timi kamar bachako le
Maela geet gaye…………
After his song he sang on the way I just noted down every details of recipe about the food and started looking at him,he was very happy to demonstrate his ability to sing a song like a local bard and I felt his vocal chords were helping him due to his regular singing practice.All the passengers praised his voice and I just typed down the recipe in hurry on my laptop .Whenever anyone starts narrating the incident of Batauli I just remember Batuk and the old man who still sings lyrics of Butwal Arghakhachi .
Ingredients
- FOR BATUK:
- 1 cup mixed lentil (equal portion of black, red, green (mung), yellow lentil)
- 1 teaspoon ginger paste
- ½ teaspoon salt
- ½ teaspoon corn starch
- 1 teaspoon cumin/coriander powder
- ¼ cup water
- Oil to deep fry the patties
- FOR CHUKAUNI:
- 1 cup plain yogurt
- ¼ red onions (optional)
- 2 medium size potato
- ½ teaspoon chili powder
- ¼ teaspoon m,mustard powder
- 1.5 teaspoon salt
- ½ teaspoon turmeric powder
- ¼ teaspoon fenugreek seed
- 2 dried red chili
- ½ cup water
- 2 tablespoon oil
Instructions
- For Batuk :
- Soak the lentils overnight. I used four different types of lentil (Black, yellow, red and green (mung Dal)).
- Blend the lentils with all the ingredients (doesn't have to be very fine consistency), add some water to make it easy to blend.
- Heat oil in medium size pan.
- In order to make the shape of the batuk , I used a small Ziploc bag. Make a ¼ inch hole at the end of the bag and release the batter in a small circular motion.
- Deep fry it until golden brown.
- For Chukauni:
- Boil two medium size potatoes.
- Cut into cube size.
- In a medium size mixing bowl, add the potatoes, red onion (optional), 1 cup yogurt, salt , mustard powder, chili powder.
- Heat 2 tablespoon of oil and saute fanugreek seed and dried red chili until it turns black in color and add turmeric powder to the oil before pouring it over the chukauni mixture.
- Plain yogurt isn't sour here , you can always add few drops of lime juice but I like mine just the way it is
- Add ¼ cup of water and mix it together. ( Adjust water accordingly, we don't want it to be super thick in consistency).
- Adjust salt and chili to your taste.
- Now the Batuk can either be dipped in chukauni for an hour or so before serving or just serve it as a side.
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