Thousand Layer Bread with Curry Potato Sauce for Dipping

Photo taken of Thousand Layer Bread with Curry Potato Sauce
at the Rangoon Burmese Restaurant, Chinatown, Philadelphia.

Brian and I had this appetizer at the Rangoon Burmese Restaurant in Chinatown, Philadelphia. The bread was fried and very flaky. The potato curry sauce had some spicy heat as well as some pieces of green in it. Perhaps, spinach. It was excellent.

I researched this and found out that Burmese food is very much influenced by India. The bread is probably the Indian paratha, called palata in Burma. According to Wikipedia, Htat ta ya ("a hundred layers") is a Burmese fried, flaky multi-layered paratha.

See these Indian bread recipes:

Plain Parathas (flaky flatbread)
Lachcha Parathas (layered flatbread)

Potato Curry
from http://www.examiner.com/

"On a breakfast buffet at Traders Hotel in Yangon, Myanmar (formerly, Burma) there is something for people of all nationalities to enjoy. If someone from Delhi, Indian was traveling in America, where would he be able to find Potato Curry on a breakfast buffet? Traders' buffet has something for everyone. Chef Ting Thai Yii, Traders Executive Chef, shared this recipe that can easily made at home."

Indian Potato Curry

2 lbs potatoes, peeled and cubed
1 tsp minced garlic
1 tsp mined ginger
½ cup diced onion
¼ cup diced tomatoes
1 tsp minced coriander
1 tsp chili powder
½ tsp turmeric powder
2 tsp cumin powder
½ cup cooking oil
1 tsp salt (or to taste)
1 tsp curry (or to taste) [curry powder?]
¼ tsp mustard seed
2 cups water

Boiled the potatoes until fully. Heat the oil in pan on medium heat. Add garlic, ginger, onion and tomatoes until brown. Then add chili powder, turmeric powder and cumin powder. Stir and cool to room temperature. And add potatoes and water. Cover and simmer for 5 minutes. Add rest of the seasonings.

5 servings