Must-Try Local Food Indian Roti Prata
Roti Prata one of Singapore’s most iconic Indian dishes normally come with Plain or with Egg, it is usually served with fish or mutton curry.
Roti means ‘bread’, and prata or paratha means ‘flat’ in the Hindi language.
The most difficult part of prata-making is stretching the dough, and it is a sight to behold. Watch how the prata-man whirls and twirls the dough until it is paper thin and four or five times larger than the original piece. After folding this thin piece into a rectangle, he cooks the prata on a greased griddle.
Crispy on the outside, soft on the inside,
No matter where it comes from is a satisfying meal for any hour of the day.
Between the many prata stalls in Singapore, opening till late in the night.
Click page 2 for Roti Prata recipe
Ingredients for the Roti prata
|wheat or plain flour||380 Gm|
|Salt Fine||1 1/2 Teaspoon|
|boiling water||1/2 Cup|
- Sift flour and salt together.
- Rub 30 gm of ghee into the sifted flour. Add boiling water, sugar and milk gradually and knead well (about 10 – 15 mins) to form a smooth soft dough, divide into tennis ball size portion (8-10 equal portions), rub with remaining ghee or oil, cover and let it rest for a couple of hours.
- Oil the worktop and work each ball into a very thin sheet – first flatten with your oiled palms, then thin further by pulling the edges adding enough oil to prevent sticking. Oil the surface and fold into a square (egg can be added before folding).
- Alternatively, you can thin out the sheet, oil and roll it up, coil in up like a sea shell, flatten and oil again and repeat the flattening one or two more times.
- Fry in an oiled pan on both sides till brown spots appear and crispy. Crush by pressing it together with both hands and serve immediately.
- The prata can be eaten on its own with a sprinkle of sugar, or with any curry.