This flour-based South Indian delight can be found in Singapore in all shapes, sizes and flavors (cheese, onion, banana, red bean, chocolate, mushroom, egg or ice-cream). The word roti in “roti prata” means “bread” in Malay. Malaysia’s version is called roti canai.
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| Egg Roti Prata with fish curry |
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| Plain Roti Prata with fish curry |
Roti prata is made from dough and prepared by flipping the dough into a large thin layer before folding the outside edges inwards. When flipped and folded, it is then typically cooked over a flat grill and served with either a vegetable or meat based (fish or mutton) curry, eaten with sugar or plain.
Variants of the roti prata are the 'tissue'/'paper' prata, which as the name suggests, is really thin and crisply delicious: pan-fried with butter, rolled into a cone shape and sprinkled with sugar.
So the next time you are in Singapore, this is definitely a sidh to try, as long as you are not on a diet because this is one oily and potentially fatteninglicious dish!
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