Roti Prata with Curry (Shellfish-Free)

Ingredients

• 2 cups All-Purpose Flour
• 1 cup Water
• 1/2 tsp Salt
• 1/2 cup Vegetable Oil
• 2 medium Potatoes
• 1 medium Carrots
• 1 cup Green Beans
• 1 medium Onion
• 2 cloves Garlic
• 1 inch Ginger
• 2 tbsp Curry Powder
• 1 can Coconut Milk
• 1 cup Vegetable Broth

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour, 1 cup of Water, and 1/2 tsp of Salt. Knead the mixture with your hands for about 5-7 minutes, or until a smooth, elastic dough forms. Divide the dough into 4 equal portions and shape each into a ball. Place each dough ball in a small bowl and pour about 2 tablespoons of the 1/2 cup Vegetable Oil over each, ensuring they are well coated. Cover the bowls and let the dough rest at room temperature for at least 2 hours; this allows the gluten to relax, making the dough easier to stretch.
2. 2While the dough rests, prepare the curry. Peel and cut the 2 medium Potatoes into 1-inch cubes. Peel and cut the 1 medium Carrot into 1/2-inch thick rounds. Trim and cut the 1 cup of Green Beans into 1-inch pieces. Peel and finely chop the 1 medium Onion. Peel and mince the 2 cloves of Garlic. Peel and finely grate the 1 inch of Ginger.
3. 3Heat 2 tablespoons of the 1/2 cup Vegetable Oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped 1 medium Onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced 2 cloves of Garlic and grated 1 inch of Ginger and cook for 1 minute more, until fragrant, stirring constantly to prevent burning.
4. 4Stir in the 2 tbsp of Curry Powder and cook for 1 minute, stirring constantly, until it smells fragrant. Add the cubed 2 medium Potatoes, sliced 1 medium Carrot, and cut 1 cup of Green Beans to the pot. Pour in the 1 can of Coconut Milk and 1 cup of Vegetable Broth. Stir everything together, then bring the mixture to a boil over high heat.
5. 5Once boiling, reduce the heat to low, cover the pot, and let the curry simmer gently for 15-20 minutes, or until the potatoes and carrots are tender when pierced with a fork. Stir occasionally to prevent sticking.
6. 6To cook the roti prata, take one rested dough ball. On a lightly floured surface, gently stretch and flatten the dough ball into a very thin, almost translucent circle, about 10-12 inches in diameter. Fold the edges of the thin dough inwards towards the center, creating a square shape. Heat a lightly oiled flat griddle or large skillet over medium-high heat (375°F / 190°C).
7. 7Carefully place one folded dough square onto the hot griddle. Cook for 2-3 minutes per side, or until both sides are golden brown and crispy. Add a little more oil to the pan if needed between rotis. Repeat this process with the remaining dough balls. Serve the hot, crispy roti prata immediately with the prepared vegetable curry.

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