Welcome to show me the curry dot com.

I'm hip, I'm unusual.

And today we're gonna show you how to make rope apply a countenance.

Interesting.

That sounds very interesting.

So we have a raw papaya right here.

Um, it almost looks like a coconut, but it is a papaya, and it's green.

So that's how we know it's rough.

And the inside you'll notice that the seeds have not yet turned black.

So this is what we're gonna use.

And meanwhile, we have some Tripathi outta that we needed right here.

Now, this is our standard Jabba the ETA, which is one and 1/2 cups of flour, 1/4 teaspoon of salt, three teaspoons of oil, which is one tablespoon and about 1/2 cup, or just a little over half a cup of warm water.

And we needed it.

And here it is, and we've kept it covered until we need to use it.

So what you're gonna do it is we're gonna remove the seeds from the center, they're gonna peel it, and you're gonna shred it.

So here's a rock papaya.

We shredded it using the biggest great from our little box grater.

So it's two cups loosely packed, and to this, we're gonna add in one teaspoon of salt.

And what we're gonna do is we're gonna allow to sit so that it releases its juices so that your data is not soggy.

And it's not a big mess and just makes it through like that help assault release.

The one has been fired 10 minutes.

Now the vampire has become a little limp, which is perfect.

You know, it makes it easier for near to make Perata's.

So what you're gonna do is now take a couple handful and just squeeze out all the liquid.

Now that's a lot of liquid that's come out.

And the main reason we do this is this is gonna be stuffed inside of our dope.

And when we try to roll it, if it's that much liquid, it'll almost be impossible to roll that break this apart again so we can add a couple of more spices in there.

So now we're gonna add in green chilies, finely chopped to taste cilantro, finely chopped on regular ads for darkness.

We're gonna add in one teaspoon off actual powders.

Also, dry mango powder or two tastes.

Actually because a lot of times is a trip out of the marine base and favors and intensities, and actually, you mix it in and then you can check in your solid if you need to add an additional solved you mate on.

If you're okay with it, just leave it as is.

So now all the spices air mixed in, we're gonna portion this out.

And the reason I'm doing this is so that we have equal filling in each burrata and then we don't have any left over at the end.

But it's gonna make approximately six.

When I was on the door, has been dressed in all this time I am would've needed one more time and I'm gonna portion adopt into exactly the same number as heaven.

But Mr manages for the empire that mean after a lot off, just just lying in balancing act, You finding out six.

There are tears over there, so I'm gonna divide this into six portions as well.

So this has been rollout.

That's ready.

Ethel's ready to roll out the Perata's, and I actually have the Taba already heating up on medium heat.

You needed to get nice and hard before, but as a right on it.

Right.

So I have extra flour here and just a little container, and I'm gonna use that kind of dust my as I go so it doesn't stick.

So here's one of her dough balls in a dust it with a little bit of flour and just with her hands were gonna press it and kind of make it into a small little bowl that we can use to stuff the papaya into kind of keep the edges thin and the middle a little bit thicker.

And when you have about a 33 and 1/2 inch circle and stop and kind of hold in your hand like that, you were gonna put a little bit of the papaya mixture in there, put it down and close the dough around the filling.

Just pinch it like that.

Seal it shut Someone all comes together.

It really tight.

Just twist it off.

They were gonna put this back into our dusting flour and start off with the seam side down and gently roll it out and halfway through you may need to dust it again.

Put it back inside the flower and now I'm flipping it around now the same site is up, and that will kind of make the door a little bit thinner right there.

And because they're stuffing inside, it's gonna be a little thicker than your normal two bodies.

And if at any point it opens up a little bit, you can always take a little extra flour just dusted and continue on.

Once it's evenly world, it's gonna go on to the hut.

Now we're gonna cook it so we start seeing the door kind of changed color.

The door is starting to change color.

Good time to flip it and allow it to cook on the other side.

Let's give it another minute on the side and you're gonna take a little bit of oil with a spoon and just pour it over and spread it.

Flip it, press it down a bit.

Put oil on the side flip.

Just give it another 30 seconds to a minute.

Then it's done.

So I robot by apparatus are ready.

They look so yummy.

Parent has always, like, always make you salivate.

So give it a try.

Yeah, absolutely.

A little piece.

You're that?

Yeah.

How do you give it to me.

Oh, it's actually this by the looks of it reminds me off more liberal, you know?

So let's see, That's delicious.

I love the flavor of the amateur gives a nice little tartness in there.

Chili's young reminds me of the rock by ascended.

Yes, so you can also call it a draw, but by a silent.

But I don't I don't need anything with it.

No pickles needed, no Greta needed.

It's just fabulous.

Eyes is enough flavor inside, but of course you can have it with yogurt, you can have it with pickle, and it could be part of your actual meal, too.

I mean, either way, but it's fabulous.

It was refreshing change.