SoleFestDaudo Dil Se for the noble cause of Organ Donation. But unlike other posts, this one is devoted to how I run a HM (in essentially 4 parts). Because, on account of a very bad throat I aborted some distance into the run & later joined the daughter on the return leg of her 10K. To what SoleFest is best loved for – the post-run brunch!! This time too we had puri’s, along with chhole, boiled eggs & gulab jamuns. One couldn’t have asked for anything else (in a dry state)!!
Once all is in place, the kneading starts. You keep on adding the ingredients, till the mix (i.e. flour + water) is perfect. The 2nd quarter of the HM is as tricky. As you settle into a steady pace, you also need to ensure that you will have enough strength left for the latter stages of the run. This is a tough task physically, but very critical. For, only a well kneaded flour results in well-made puri’s. This is not too technical an accomplishment, but the rewards are physical. And will help you finish strong even as the energy is sapping & the strength depleting. If you have been wondering about the power behind those flying Belans in the house, well, it comes from years of kneading the flour for puri’s, paratha’s, roti’s & what not!!
But kneading is only half the job done. Now, the half way mark is a critical milestone. Of course, there’s the elation of reaching this point. But, does one have enough in the tank for the remaining half when the conditions will be tougher? Remember, it only gets warmer during a race unless its conducted in the evening/night. The reason why the next part, the rolling, is as critical. Roll it too hard & you will get a poor cousin of papad. Roll it too soft & you will end up chewing half cooked, wet dough. We all like negative splits but running all out should left till the end. But rolling is not pure skill either. It’s art in equal measure too, if you like them circular. So, ramp it up gradually. And also stock up on hydration for the sun is only going to get brighter & hotter. And some fuel too. But don’t overstuff, it is still a long way to go.
The last part is the easiest, for it is now only about finishing. The result, however, depends upon how you have done the earlier parts. Of course, one no longer worries about it. It’s all about getting the job done & relishing the puri’s (if one's doing the SoleFest). At SoleFest 2.0, we also had Gulab Jamuns as an added incentive! You put the rolled dough from one side of the frying pan. And watch it go in as bubbles rise up to the surface. And then it pops up in the middle, like a runner recharged after a few sips of water. No amount of sweat trickling down the face can now stop one from going all out. And it stays there as it puffs up, gaining colour & size. Yes, one is dead tired & the tank is empty but the sight of the finish line helps one draw the last bits from the reservoir.
You take it out, keeping it above the pan to drain out the oil, and putting it on the plate. A medal round the neck, the delicious puri-chhole-gulab jamun on the dish & friends all around, there was only one question that bugged. When is the next edition of SoleFest?
Image source (puri): https://www.indianasapplepie.com/blogs/indian-as-apple-pie/8790773-puri-fried-deliciously-airy-indian-puffed-bread
