Burmese Palata (Gluten-Free)

Ingredients

• 1.5 cups Rice flour
• 0.5 cup Tapioca starch
• 3/4 cup Coconut milk
• 1/2 tsp Salt
• 1/4 cup Vegetable oil
• 1 can Chickpeas
• 1/2 medium Onion
• 2 cloves Garlic
• 1/2 inch Ginger
• 1 tbsp Curry powder
• 1 tbsp Coconut oil

Instructions

1. 1In a large mixing bowl, combine the 1.5 cups of rice flour, 0.5 cup of tapioca starch, 3/4 cup of coconut milk, and 1/2 tsp of salt. Knead the mixture by hand for 5-7 minutes until a smooth, pliable dough forms that is no longer sticky.
2. 2On a clean, un-floured surface, divide the dough into 8 equal portions. Roll each portion into a thin circle, approximately 6-7 inches (15-18 cm) in diameter.
3. 3Brush one side of each rolled dough circle with a small amount of the 1/4 cup of vegetable oil. Fold the circle in half, then fold it in half again, to create a square shape; repeat this process for all 8 dough portions.
4. 4Heat a 10-inch (25 cm) flat pan or griddle over medium heat (approximately 300-350°F / 150-175°C). Place one folded dough square onto the hot pan and cook for 3-4 minutes per side, until the palata is golden brown, slightly puffed, and flaky; repeat for the remaining 7 palatas.
5. 5While the palatas are cooking, finely chop the 1/2 medium onion, mince the 2 cloves of garlic, and grate the 1/2 inch of ginger. Heat a 10-inch (25 cm) skillet over medium heat (approximately 300-350°F / 150-175°C) and add the 1 tbsp of coconut oil.
6. 6Once the coconut oil is melted, add the chopped onion, minced garlic, and grated ginger to the skillet. Sauté for 3-5 minutes, stirring occasionally, until the onion softens and the mixture becomes fragrant.
7. 7Drain and rinse the 1 can of chickpeas, then add the drained chickpeas and the 1 tbsp of curry powder to the skillet with the sautéed aromatics. Stir well to combine, then simmer the mixture over medium-low heat (approximately 200-250°F / 95-120°C) for 15 minutes, stirring occasionally, until the flavors have melded and the curry has thickened slightly.
8. 8Carefully transfer the cooked palatas and chickpea curry to serving plates. Serve immediately.

Substitutions

Related Guides