Roti Prata with Curry Dipping Sauce
The Quirky Foodster Team
Ingredients
- Plain flour — 300 g (2 1/4 cups)
- Salt — 1/2 tsp
- Sugar — 1 tbsp
- Egg — 1
- Water — 150 ml (2/3 cup)
- Ghee or vegetable oil, plus extra for cooking — 60 g (4 tbsp)
- Onion, sliced — 1
- Curry powder — 2 tbsp
- Coconut milk — 200 ml (3/4 cup plus 2 tbsp)
- Vegetable stock — 200 ml (3/4 cup plus 2 tbsp)
Method
- Mix the flour, salt and sugar, then work in the egg and water to form a soft dough.
- Knead for 8-10 minutes until smooth and elastic, then divide into 8 balls, coat lightly in oil and rest, covered, for at least 1 hour.
- For the curry, soften the onion in a little oil, stir in the curry powder and cook for 1 minute, then add the coconut milk and stock and simmer for 10 minutes.
- Flatten and stretch each dough ball on a greased surface into a thin, near-translucent sheet, then fold into a square.
- Pan-fry each folded prata in a little ghee over medium-high heat for 2-3 minutes per side until golden and flaky.
- Crush lightly between your hands to separate the layers and serve hot with the curry sauce.
Introduction: Roti prata is a flaky, layered flatbread brought to Singapore by South Indian Muslim immigrants and now a beloved dish across all communities, cooked fresh to order at prata shops island-wide.
Cultural Background: Roti prata is a flaky, layered flatbread brought to Singapore by South Indian Muslim immigrants and now a beloved dish across all communities, cooked fresh to order at prata shops island-wide. Skilled cooks stretch and fold the dough by hand before pan-frying it until crisp outside and soft within, traditionally served with a mildly spiced curry for dipping.
Tips: Resting the dough for a full hour, or longer, makes it far easier to stretch thin without tearing. Keep the work surface and your hands lightly oiled throughout stretching to prevent sticking.
Variations: Add a layer of thinly sliced onion or a cracked egg into the dough before folding for a savoury filled prata. Serve with a simple sugar dip instead of curry for a sweet version enjoyed by children. Naturally vegetarian; omit the egg from the dough for a fully vegan version, using oil instead of ghee.
Storage: Store cooked prata layered with baking paper in the fridge for up to 2 days; the curry keeps for up to 3 days.
Reheating: Reheat prata in a dry pan over medium heat for 1-2 minutes per side; reheat curry gently in a saucepan.
Nutrition: Approx. 380 kcal, 8g protein, 48g carbs, 17g fat, 2g fibre per serving.
FAQs:
Q: Can I make the dough ahead of time?
A: Yes, the rested dough balls can be refrigerated overnight in an oiled container and brought to room temperature before stretching.
Q: Why is my prata not flaky?
A: The dough needs to be stretched very thin before folding; a thicker sheet will not create the same delicate, flaky layers.
- Plain flour — 300 g (2 1/4 cups)
- Salt — 1/2 tsp
- Sugar — 1 tbsp
- Egg — 1
- Water — 150 ml (2/3 cup)
- Ghee or vegetable oil, plus extra for cooking — 60 g (4 tbsp)
- Onion, sliced — 1
- Curry powder — 2 tbsp
- Coconut milk — 200 ml (3/4 cup plus 2 tbsp)
- Vegetable stock — 200 ml (3/4 cup plus 2 tbsp)
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