Roti Prata ROTI PRATA
Photo taken by Makansutra
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 and 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).
391|Page
Jump to food category
Powered by FlippingBook