SoleFest
is closest to one’s heart. Not just because it is held in Baroda, but also
for self being an integral part of the team that puts it together. An event of the
runners, for the runners & by the runners, it very aptly calls all runners
to Daudo
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)!!
It
all starts with putting together the ingredients. Of course, flour, water &
some oil is all that suffices. This is what one does in the beginning, and
earlier. A good, long sleep the previous night. A nice warm up before the run. A good chat with friends before the race. And,
when the race actually starts, take stock of the physical. Have the niggles
& pains that surfaced during the run-up to the event disappeared? Good
feel is a motivation that lasts the distance. But the little things matter too –
a bit of salt, some black pepper, ajwain or jeera or whatever else you like.
Not to forget the weather, as the temperature & humidity can make or mar
the later stages of the run. This is the period one goes through the mental checklist & takes a
call on whether its Plan-A or Plan-B today's conditions.
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
