Roti Prata with Curry Dip

Ingredients

• 2 cups All-Purpose Flour
• 3/4 cup Water
• 1 tsp Salt
• 1/4 cup Ghee (Clarified Butter)
• 1/2 cup Vegetable Oil
• 1 can Coconut Milk
• 2 tbsp Curry Powder
• 1 medium Potato (diced)
• 1/2 medium Onion (diced)
• 2 cloves Garlic (minced)
• 1 tsp Ginger (grated)
• 1/4 tsp Chili Powder

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour, 3/4 cup of Water, and 1 tsp of Salt. Knead the mixture with your hands for about 5-7 minutes until a smooth, elastic dough forms. Add 1 tbsp of Ghee to the dough and knead for another minute until it's fully incorporated. Divide the dough into 8 equal pieces and roll each piece into a ball. Place the dough balls on a plate, drizzle the 1/2 cup of Vegetable Oil over them, cover the plate with plastic wrap, and let them rest for at least 30 minutes at room temperature.
2. 2While the dough rests, prepare the curry dip. Heat 2 tbsp of Vegetable Oil in a medium saucepan over medium heat (350°F / 175°C). Add the 1/2 medium Onion (diced) and cook until softened, about 3-4 minutes. Add the 2 cloves Garlic (minced) and 1 tsp Ginger (grated) and cook until fragrant, about 1 minute more.
3. 3Stir in the 2 tbsp of Curry Powder and cook for 1 minute, stirring constantly, until it smells fragrant. Add the 1 can Coconut Milk, 1 medium Potato (diced into 1/2-inch cubes), 1/4 tsp Chili Powder, and 1/2 tsp Salt (or to your preference). Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork and the curry has thickened slightly. Stir occasionally.
4. 4Lightly oil a clean work surface with a little of the remaining Vegetable Oil. Take one dough ball and flatten it with your hands into a thick disc. Gently stretch the dough as thin as possible into a large circle, about 10-12 inches in diameter. You can use your knuckles to help stretch it from underneath, being careful not to tear it.
5. 5Once stretched thin, fold the dough into a square or a circle by bringing the edges towards the center. Heat a flat griddle or a large skillet over medium-high heat (400°F / 200°C). Add 1 tbsp of Ghee to the hot griddle. Place one folded dough piece onto the griddle.
6. 6Cook the roti prata for 2-3 minutes per side, adding more Ghee as needed, until it is golden brown and crispy. Flip it carefully with a spatula to cook the other side until golden brown and puffed in places. Repeat this process with the remaining dough balls, adding Ghee to the griddle for each one.
7. 7Serve the hot, crispy roti prata immediately with the warm curry dip.

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