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Potato Curry Roti

DOUGH:
4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup vegetable oil
1 cup water

FILLING:
2 cloves garlic,minced
1 tablespoon minced ginger
2 habernero chiles, stems and seeds removed,
minced
2 tablespoons vegetable oil
1 onion diced
3 tablespoons curry powder
1 teaspoon dried thyme
1/2 teaspoon dried cloves
1/2 teaspoon ground pepper
1/4 teaspoon salt
3 cups cooked(barely- Mom's advice), peeled,diced potato
2 tablespoons tamarind paste dissolved in a 1/4 cup of water
1 15 ounce can of garbanzo beans, drained
Vegetable oil for frying

For the dough, sift the dry ingredients together in a bowl. Gradually stir in the oil and enough of the water to form a ball. Knead the dough for 5 minutes or until soft.Gather into a ball, cover and let rise for 15 minutes.

Saute the garlic,ginger and chile in the oil for a couple of minutes. Add the onions and spices and saute till the onions are soft. Add the potatoes, 1 cup water , tamarind and garbanzo beans and simmer for 15 minutes until soft but not mushy. Add a little more water if needed. Divide the dough into 4 equal balls.Flatten each and roll into a circle, 8-9 inches in diameter. Heat the oil in a skillet until very hot(sizzle a drop of water). Place the rotis in the oil, cook for 2-3 minutes until brown, then turn and brown other side ( I thought they browned faster so watch it -dad, I helped). Remove and cover with a towel until ready to serve.

To serve, place about a cup of filling in the center of the roti. Fold over the sides and fold up the ends, as you would a burrito. Serve accompanied with a chutney and your favorite hot sauce.

Thank you, A. Inyard


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