(A type of pancake filled with curry, or used as bread to mop up all the curry juices)
3 cups flour
1 t salt
3 T oil
enough water to form a soft dough
1 cup soft butter or margarine
oil for frying
Mix the flour and salt in a large mixing bowl and add the oil. Rub in until the mixture resembles fine breadcrumbs. Add water and mix to a fairly soft dough. Roll out on a floured surface and roll to the size of a 23 x 32cm rectangle. Spread the dough with softened butter and roll it up like a Swiss roll. Cover with a tea towel and leave for 30 minutes. Break off pieces of dough and form into balls the size of tennis balls. Roll out each ball into a disc the size of a dinner plate. Fry in hot oil for 2 minutes on each side. Serve immediately with a curry filling, or on the side.