Roti Prata with Curry Dipping Sauce

Name: Roti Prata with Curry Dipping Sauce
Yield: 4
Cuisine: Singapore
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)

The Quirky Foodster Team

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Servings

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.