Roti Prata with Curry Dipping Sauce

Shopping list

• 300 g plain flour — plus extra for dusting

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• 1 tsp salt

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• 180 ml warm water — approximately

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• 80 g ghee or melted butter — divided

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• 2 tbsp vegetable oil — for cooking

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• 1 piece onion — finely chopped

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• 2 clove garlic — minced

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• 2 tbsp curry powder

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• 200 g potato — peeled and diced into 1cm cubes

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• 100 g carrot — peeled and diced into 1cm cubes

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• 400 ml coconut milk

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• 100 ml water

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• 1 tsp salt — to taste

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Step by step

1. 1

   In a large bowl, combine the flour and 1 tsp salt. Gradually add the warm water, mixing with your hand until a soft dough forms. Knead on a lightly floured surface for 8– 10 minutes until smooth and elastic.

2. 2

   Divide the dough into 6 equal balls. Coat each ball generously with 1 tsp melted ghee, place on a plate, cover with cling film, and rest for at least 1 hour at room temperature.

3. 3

   Meanwhile, make the curry: heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and cook for 5 minutes until softened, then add the garlic and cook for 1 minute.

4. 4

   Stir in the curry powder and cook for 30 seconds until fragrant. Add the diced potato and carrot, stirring to coat.

5. 5

   Pour in the coconut milk and water, season with salt, and bring to a gentle simmer. Cover and cook for 20– 25 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened. Keep warm.

6. 6

   To cook the prata, lightly oil a work surface. Take one dough ball and press it flat with your fingers. Stretch and slap the dough gently on the oiled surface, working from the centre outwards, until it is paper-thin and nearly translucent.

7. 7

   Brush the surface lightly with more melted ghee, then fold the dough into a square or roll it into a loose coil. Flatten gently with your palm.

8. 8

   Heat a flat griddle or large frying pan over medium-high heat. Cook the prata for 2– 3 minutes on each side, pressing gently with a spatula, until golden brown and crispy. Repeat with remaining dough balls.

9. 9

   Serve the hot prata immediately with the warm curry for dipping.