Dairy & Egg-Free Roti Prata with Chickpea Curry

Ingredients

• 2 cups All-Purpose Flour
• 1 teaspoon Salt
• 3/4 cup Water
• 1/4 cup Coconut Oil
• 1 can (15 oz) Chickpeas
• 1 medium Onion
• 2 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Tomato Paste
• 2 tablespoons Curry Powder
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Coriander Powder
• 1 cup Vegetable Broth
• 1/2 teaspoon Salt
• 2 tablespoons Cilantro

Instructions

1. 1For the roti prata: In a large bowl, combine the 2 cups of All-Purpose Flour and 1 teaspoon of Salt. Gradually add the 3/4 cup of Water while mixing, then knead the mixture for 5-7 minutes until a smooth, elastic dough forms.
2. 2Knead in the 1/4 cup of Coconut Oil until fully incorporated. Divide the dough into 8 equal balls, about the size of a golf ball. Lightly coat each ball with a little extra coconut oil, cover the bowl with plastic wrap, and let the dough rest at room temperature for at least 30 minutes to relax the gluten.
3. 3On a lightly floured surface, take one dough ball and flatten it slightly. Roll it out into a thin circle, about 8-10 inches in diameter. Fold the edges of the circle towards the center to create a rough square shape, then gently flatten the square a little more.
4. 4Heat 1/4 inch of coconut oil in a 10-inch non-stick skillet over medium heat (350°F / 175°C). Carefully place one flattened roti prata into the hot oil. Fry for 2-3 minutes per side, until both sides are golden brown and puffed up, indicating it is cooked through.
5. 5For the chickpea curry: While the roti prata is frying, heat 1 tablespoon of coconut oil in a medium pot or Dutch oven over medium heat (350°F / 175°C). Add the 1 medium Onion, finely chopped, and the 2 cloves Garlic, minced. Sauté for 3-4 minutes until the onion is softened and the garlic is fragrant.
6. 6Stir in the 1 tablespoon of Ginger, grated, and cook for 1 minute more until fragrant. Add the 2 tablespoons of Tomato Paste, 2 tablespoons of Curry Powder, 1/2 teaspoon of Turmeric Powder, 1/2 teaspoon of Cumin Powder, and 1/2 teaspoon of Coriander Powder. Cook, stirring constantly, for 2 minutes until the spices are fragrant.
7. 7Pour in the 1 can (15 oz) of Chickpeas, drained and rinsed, and the 1 cup of Vegetable Broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes, allowing the flavors to meld and the curry to thicken slightly.
8. 8Season the chickpea curry with the 1/2 teaspoon of Salt. Stir in the 2 tablespoons of Cilantro, chopped. Serve the hot chickpea curry alongside the freshly fried roti prata.

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