Plain roti prata (left) and egg prata (centre), with a bowl of chicken curry on the side
|Place of origin
For the Malaysian variant of the roti prata, see Roti canai
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Roti prata being prepared.
Roti prata (印度煎饼 in Chinese) is a fried flour-based pancake that is cooked over a flat grill. It is usually served with a vegetable or meat based curry and is sold all over Singapore in food centres. Prata is also commonly cooked (upon request) with cheese, onion, banana, red bean, chocolate, mushroom or egg. It is listed at number 45 on World's 50 most delicious foods readers' poll compiled by CNN Go in 2011.
Roti prata is prepared by flipping the dough into a large thin layer before folding the outside edges inwards. The dough will then be heated on a hot plate. Flavorings or toppings, if ordered, can be added either before or after it is flipped, depending on the flavorings or the desired outcome. The 'tissue' and o a cone shape and sprinkled with sugar.
The prata has always been known as Paratha in the Indian subcontinent while it is usually known as roti prata in countries like Singapore. Roti prata is derived from the original pancake recipes from Pakistan and India, and is commonly known "Roti Prata" in Singapore. Roti means “bread”, and prata means “flat”, but it is actually closer to a pancake with a lightly flavoured and subtly sweet dough that makes for a gratifying meal, especially in the mornings. The Malaysian variant, known as Roti canai, is served slightly differently, influenced by each country's culture. There are also differences in nomenclature in Singapore and Malaysia. In Singapore, the varieties of roti prata are named mostly in English, such as egg prata, cheese prata or onion prata, whereas in Malaysia they are commonly named in the Malay Language, such as roti telur for "egg prata".
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