How to make Roti Prata - This Singaporean version of the ever popular paranthas are flaky and delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) ,
Cuisine : Singaporean
Course : Breads
Roti Prata Recipe Card
Singaporean cuisine is diverse and is influenced by several ethnic groups, as a result of its history as a seaport with a large immigrant population. Influences include the cuisines of Malaysian, Chinese, Indonesian, Indian, Western, Sri Lankan, Thai and also the Middle Eastern.
In Singapore, food is viewed as crucial to national identity as a unifying cultural thread. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians. People from different communities often eat together, while being mindful of each other's culture and choosing food that is acceptable for all.
You can also find more Breads recipes like Spinach Parantha, Rava toast, Reshmi Parantha, Meetho Lolo.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Roti Prata Recipe
Refined flour (maida) 2 cups
Sugar 1 teaspoon
Salt to taste
Oil 1 cup + to deep fry
Method
Step 1
Take refined flour, salt, powdered sugar in a bowl.Add sufficient water and knead into a very soft dough.Add three tablespoon of oil and knead.
Step 2
Keep covered for two hours.Divide the dough into eight equal parts.Spread each ball with hand.
Step 3
Apply one tablespoon of oil and fold twice.Rest for five minutes.Roll again.
Step 4
Apply again a tablespoon of oil.Fold and rest again for five minutes.Roll into square paranthas.
Step 5
Heat a griddle.Place a parantha on it and roast on high heat. Turn and apply half a tablespoon of oil.
Step 6
Fry till golden.Turn again apply half a tablespoon of oil and fry till the other side gets golden too.
Step 7
Remove from the griddle and crush.Serve hot.
