The owner was from Goa in Southern India. After many visits he saw my interest in traditional Indian cookery and invited me to work in his kitchen for a day. I picked up so many recipes that day and wrote them all down by hand when I got home.
Drop the chilies into a running blender, and then add the nuts, seeds and chickpeas and process until the peas are mashed. You might need to add a little of the water from the vegetables.
In the same pan add the rest of the ghee or oil and throw in the onions, tomatoes and chopped chilli peppers. Cook until the onion is transparent and just beginning to turn a light brown. Add the garlic and cook for a further minute.
After a half hour or so, return to your dough duties. Rip off a piece of dough about the size of a tennis ball. Form it into a round disc and then roll it out with a bread roller into a large circle that is about a millimeter thin.
Where the flour tortilla is made with pork lard, the Indian paratha is made with ghee - or clarified butter. The paratha also takes slightly longer to make but believe me... the end result is worth you extra time and work.
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