8th post- Indian flavours

Roti prata is the Singaporean evolution of the Pakistani and Indian paratha, a pancake bread made of dough composed of fat, egg, flour and water.

Roti means bread in Hindi, Urdu, most other North Indian languages and Malay, while Prata means flat. It is traditionally served with curry or, more rarely, with sugar or condensed milk. In addition, although consumed at any time of the day by some locals, the vast majority tend to consume it as a late night or early morning dish, particularly at 24-hour outlets.
There are two main types of the dish - the smaller but crispy version (made famous by the Jalan Kayu chains) and the flatter and more fluffy version common elsewhere. Both versions are prepared in similar fashion - by flipping the dough into a large thin layer before heating it on a hot plate.
The dish has evolved somewhat differently in Singapore.

In Singapore, economic affluence and cultural influences have created variations reflective of the cosmopolitan character of the city. For instance, it is common to find outlets serving roti prata with flavourings as varied as garlic, banana, chocolate, durian and cheese, which, while common in Singapore, is less so in Malaysia. Also, roti prata variations are more likely to be known by names such as cheese prata or onion prata rather than with a roti prefix, and mostly in the English language. More recently, the dish has also evolved to other sweeter and more crispy variants such as "tissue" and "paper" which are pan-fried with butter, rolled into a cone shape and spinkled with sugar.

Watching this South Indian flatbread being made is almost as much fun as eating it! With a few deft flicks of the wrist, a skilled “prata” man transforms a small, elastic dough blob into a paper-thin sheet, snapping and flapping it through the air. He folds and tucks this into a square, tosses it onto a hot griddle, and fries it to a golden brown. A quick squeeze to fluff up its soft inner layers and flake up its crisp crust, and it is ready to be devoured with a splash of curry gravy, or a sprinkle of sugar for the sweet-toothed.
Prata orders have their own jargon – say “kosong” for a plain prata, “telur” to have an egg cracked into it before it is folded, “plaster” to have an egg cracked over it while it fries, and “bawang” for an onion-stuffed treat. Recent topping innovations include sardines, tomatoes, and even cheese, and ice cream! Small wonder that prata is a popular choice around the clock. Many of Singapore’s 24-hour food outlets sell this savoury dish.