Dairy and Nut Free Roti Prata with Curry

Ingredients

• 2 cups All-Purpose Flour
• 1 teaspoon Salt
• 1/2 cup Vegetable Oil
• 3/4 cup Water
• 2 medium Potatoes
• 1 medium Carrots
• 1 medium Onion
• 2 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Curry Powder
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1 can (13.5 oz) Coconut Milk
• 1 cup Vegetable Broth

Instructions

1. 1To make the prata dough, combine flour and salt in a bowl. Gradually add water and oil, mixing until a soft dough forms.
2. 2Knead the dough for 5-7 minutes, then divide it into 8 equal portions.
3. 3Roll each portion into a ball, coat with oil, and let rest for at least 30 minutes.
4. 4To make the curry, dice the potatoes, carrots, and onion. Mince the garlic and ginger.
5. 5Heat vegetable oil in a pot. Sauté the onion, garlic, and ginger until fragrant.
6. 6Add the curry powder, turmeric powder, and cumin powder. Stir-fry for 1 minute.
7. 7Add the potatoes, carrots, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer until the vegetables are tender (about 20-25 minutes).
8. 8While the curry simmers, flatten each dough ball and stretch it as thin as possible. Fold it into a square shape.
9. 9Heat a lightly oiled griddle or skillet. Cook the prata for 2-3 minutes per side, or until golden brown and crispy.
10. 10Serve the roti prata hot with the vegetable curry.

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