This Southern Indian staple is made by stretching the ghee- coated wheat dough and pan-frying it until crispy on the outside and soft on the inside. We like the showiness of the cooks when they flip and toss the dough. The classic prata comes plain or with egg a nd is eaten with spicy curries or sugar. It’s called Roti Parota in India and Roti Canai in Malaysia (named after the Indian state of Chennai, where it originated).
Roti Prata
Old Satay Club Mee Goreng
8 Raffles Ave #01-15, Makansutra Gluttons Bay (Map) Tue – Thurs & Sun: 4pm – 11pm, Fri & Sat: 4pm – 11.30pm Mon
They used to work for the Ah Sam, a muslim hawker with roots dating back to the original Stay Club at Alhambra Theatre in Beach Road. The are famed for the mee goreng and nasi goreng putih but they went one up with ther roti prata. The introduced the Toad in a Prata, inspired by the English Toad in a Hole. Two sunny eggs are ringed with a crispy and fluffy prata and rained on with spicy sardines or chicken curry. it's a meal on its own as two prata dough balls are used to create the ring big enough to hold the twoeggs. Watch her flip the dough and make it on site, it's part of the open hawker kitchen show.
(Click to watch video)
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