Burmese Palata with Chickpea Curry

Ingredients

• 2 cups All-Purpose Flour
• 1/2 teaspoon Salt
• 3/4 cup Water
• 1/2 cup Vegetable Oil
• 1 can Chickpeas
• 1 medium Onion
• 2 cloves Garlic
• 1 inch Ginger
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Chili Powder
• 1/4 teaspoon Garam Masala
• 1 tablespoon Tomato Paste

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour and the 1/2 teaspoon of Salt. Gradually add the 3/4 cup of Water while mixing until a shaggy dough forms. Turn the dough out onto a clean surface and knead for 5-7 minutes, or until it is smooth and elastic. Divide the dough into 8 equal pieces and shape each piece into a ball.
2. 2On a lightly floured surface, roll out each dough ball into a thin circle, about 6-8 inches in diameter. Brush the surface of each circle lightly with some of the 1/2 cup of Vegetable Oil. Fold each circle in half, brush the new surface with oil, and then fold it in half again to form a triangle. Let the folded dough triangles rest for 15 minutes.
3. 3While the dough rests, prepare the curry. Finely chop the 1 medium Onion, mince the 2 cloves of Garlic, and grate the 1 inch of Ginger. Heat 2 tablespoons of the 1/2 cup of Vegetable Oil in a medium saucepan over medium heat (350°F / 175°C). Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
4. 4Add the minced garlic and grated ginger to the saucepan with the onions. Cook for 1 minute more, stirring constantly, until fragrant. Stir in the 1/2 teaspoon Turmeric Powder, 1/4 teaspoon Chili Powder, and 1/4 teaspoon Garam Masala. Cook for another 30 seconds, stirring, until the spices are fragrant.
5. 5Stir in the 1 tablespoon of Tomato Paste and cook for 1 minute, stirring constantly. Drain and rinse the 1 can of Chickpeas, then add them to the saucepan. Pour in 1 cup of water. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the curry has thickened to your desired consistency, stirring occasionally.
6. 6Heat a flat griddle or large skillet over medium-high heat (375°F / 190°C). Lightly brush the hot surface with a little of the remaining Vegetable Oil. Carefully place one palata triangle onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and flaky. Repeat with the remaining palata triangles, adding a little oil to the griddle as needed.
7. 7Serve the hot, flaky palata immediately with the prepared chickpea curry.

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