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Roti Prata

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Description Edit

A mamak(Indian Muslim) specialty, this delicious bread is a popular round the clock snack served in many 24hr coffeeshops. There are several variations, either served plain or with eggs/minced mutton and Onion(called murtabak) wrapped in. While some like it with just a sprinkle of Sugar. I like it served with a curry and a cup of Teh Tarik(strong Indian milk tea). Well made prata is light, crispy and not greasy.

Prata

Roti Prata

Ingredients Edit

  • 3 cups flour
  • 5 tbsp. melted ghee or margarine
  • 1 tbsp. Sugar
  • 1 tsp. salt
  • 1 cup water or warm milk
  • 3-6 tbsp. oil(or ghee) to coat and to cook

Directions Edit

Mix flour, Sugar and salt with melted ghee, slowly add water and knead to form a smooth soft dough, divide into tennis ball size portion (8 pieces), rub with oil, cover and let it rest for a couple of hours.

oil the work top and work each ball into a very thin sheet - first flatten with your oiled palms, then thin further by pulling the edges(professionals do it by flipping the dough in the air in a circular motion), adding enough oil to prevent sticking. oil the surface and fold into a square (egg can be added before folding).

Alternatively, you can thin out the sheet, oil and roll it up, coil in up like a sea shell, flatten and oil again and reapeat the flattening one or two more times.

Fry in a oiled pan on both sides till brown spots appear and crispy. Crush by pressing it together with both hands and serve immediately.

The bread can be eaten on its own with a sprinkle of Sugar, or with any meat or vegetable curry.


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