Potato Curry Filling
1/4 sunflower oil
2 Teaspoons turmeric
1 Teaspoon cumin
1/2 Teaspoon allspice
1/2 Teaspoon ground ginger
1 Teaspoon Garam Masala
1 Small onion, cut into small pieces
4 cloves garlic, minced or crushed
2 medium sized potatoes, washed, peeled, and chopped into 1/4" cubes
Salt to taste
1 cup flour
dash baking soda
milk (1 to 4 tablespoons, depending on humidity
1/4 cup vegetable oil
Salt to taste
Curry Potato Filling
1. Heat the spices in the oil on medium heat, in either a sturdy, deep frying pan, or a
heavy-bottomed saucepan. Cook stirring for 5 minutes, careful not to burn spices.
2. Then add onion and garlic and cook for 1-2 minutes stirring. You may have to turn down the heat a little bit
so that the garlic doesn't burn.
3. Then add the potatoes and fry them up for 1-2 minutes, stirring. Add the water so that it covers the bottom to at least 1/4" of liquid, (but not more
4. Cover the pan and simmer for 15 minutes on medium low heat (the mixture should gently bubble).
5. Taste for salt and be sure that potatoes are soft. Add a little more water if necessary.
1. In a big
bowl, mix flour, and baking soda (and salt if you want any) (Mix with your hands/fingers) Add 1 tablespoon milk and work the mixture with your hands, trying to make a big ball. Once you have the dough
in a ball, stop adding milk.
2. Make the dough into 3 balls and let them rest for 10 minutes. Put the oil in a in a bowl (so that you can get to it with your fingers. Roll out the dough on a
board covered with bread crumbs or cornmeal or ground chick peas or flour. Each ball should make a circle 8" wide. Don't worry if it's too hard to roll out at this stage; the dough may be
tough. Brush a thin layer of oil over the top surface of the circle and then scrunch it back up into a ball. Do this for all 3 balls, then let them sit for 1/2 hour to rest. The roll them out and oil
them again. This time it should be easier, but they may be a little more sticky, so make sure your board and rolling pin are well floured.
3. Now warm a frying pan with a thick, even bottom to medium
heat, no oil (there is already oil on the roti). Put one of the roti circles in and cook for about a minute. Turn it and when the hot surface cools a little, wipe it with oil. When there
are some golden spots, the bread is done. Keep it between 2 plates or under a cloth to keep it soft and warm. Dump the potato curry mixture on top of the skin and fold the skin around it. You can
eat it with your hands, or if it is too messy, silverware.