“Things we lose have a way of coming back to us in the end, if not always in the way we expect.”
– J.K.Rowling, Harry Potter and the Order of the Phoenix
It’s been a while since I added a new recipe to my series. Well, travelling and a bit of work has been keeping me busy, but now I am planning to be more regular – both, with reading and cooking.
Earlier this year I read Harry Potter books, again, because there was no way I wasn’t making recipes from HP series for The Literary Kitchen. The only dish that stands out for me from Harry Potter and the Order of the Phoenix is the Ginger Newts. Isn’t Professor McGonagall awesome and so cool? Even when she’s pretending to be cross with Harry? I personally would’ve loved a teacher like her.
‘Is it true that you shouted at Professor Umbridge?’
‘Yes,’ said Harry.
‘You called her a liar?’
“You told her He Who Must Not Be Named is back?”
Professor McGonagall sat down behind her desk, watching Harry closely. Then she said, ‘Have a biscuit, Potter.’
‘Have – what?’
‘Have a biscuit,’ she repeated impatiently, indicating a tartan tin lying on top of one of the piles of papers on her desk.
However, it was a bit of a challenge for me to make biscuits that look lizard like. Honestly, no one in my family – including me – would even touch those biscuits. So I altered the idea a bit and made something inspired by my latest trip to McLeodganj. I had taken a Tibetan bread baking class from a local chef and learnt to make these deep-fried Tibetan cookies called Kaptse (pronounced Khapse). These are crisp, mildly sweet and delicious cookies made during birthdays and other celebrations. Traditionally they are eaten with the hot lemon and ginger tea. I didn’t add any flavor but can imagine cinnamon working wonders. Also, you can dip them in Nutella and eat (McGonagall would love Nutella, wouldn’t she?).
Tibetan Kaptse Cookies (not really newts)
Yields: Around 50 cookies
Whole wheat flour – 2 cups
Egg – 1
Sugar – 4 tbsp
Water – 6 tbsp
Oil – 6 tbsp
Salt – ½ tsp
Oil – for deep frying
1. Take flour in a bowl and mix salt.
2. Mix egg, sugar, oil and water in a separate bowl.
3. Add the mix to the flour and knead it into soft dough.
4. Divide the dough into three and roll each one into thin sheets.
5. Cut the sheets into 1 inch wide strips.
6. Cut the strips diagonally into around 3 inch long pieces, make a lengthwise cut in the centre of each piece, take one end of the piece and put it through the cut from the front.
7. Heat oil in a wok and deep fry the cookies till they turn brown.
8. Let them cool down and eat them with tea.
Cooking and Styling – Shirin Mehrotra
Photography – Vishal Kapoor