Best Pratas in Singapore

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A quest by:
Sotong Mee
Sotong Mee.jpg

And the hunt for the best prata in Singapore begins! What makes this prata shop so famous? What is offered by this prata shop? What are some of their background stories? Know your pratas better in this prata quest. 

 

One of Singapore’s most beloved local dishes, roti prata is a South Indian flatbread that is crisp and flaky on the outside, but soft on the inside. 

 

Introduced to Singapore by Indian immigrants, roti prata is said to be either of Punjabi origin as wheat dishes feature prominently in the Punjabi diet, or introduced by the Muslim conquerors, who also specialised in making various types of breads. Whatever its origin, roti prata has become an integral component of Indian cuisine in Singapore. A soft and yet crisp flatbread, roti prata (or paratha) is often eaten together with mutton or dhal curry. 

 

Roti prata is made by flipping a mixture of dough and ghee (clarified butter) until it becomes a thin layer—that is fried thereafter. You can choose to eat it plain or add ingredients like mushrooms and eggs. Typically paired with a side of savoury curry, this humble dish is available around the clock, and works just as well for breakfast, lunch, dinner, supper or even as a dessert. It is sold mostly by Indian Muslim stallholders at coffeeshops and hawker centres.

 

Between the many prata stalls in Singapore, many opening till late in the night, the texture of the dough differs - ranging from soft and chewy to super crispy, with most being somewhere in the middle of flaky and fluffy. The most difficult part of prata-making is stretching the dough, and it is a sight to behold. Watch how the prata-man whirls and twirls the dough until it is paper thin and four or five times larger than the original piece. After folding this thin piece into a rectangle, he cooks the prata on a greased griddle.

 

The recommended way to eat it: dig in with your fingers!!!