Roti Prata with Chicken Curry (Roti Prata)
Roti prata Say it: ROH-tee PRAH-tah
Roti prata is Singapore’s beloved South Indian–inspired flatbread: crisp, golden and irresistibly flaky, made by stretching dough until paper-thin, folding it into layers and frying it on a hot griddle. Sold at hawker centres and late-night coffee shops nationwide, it is torn by hand and dipped into a rich, mildly spicy chicken or fish curry. The contrast of shattering crust and soft, buttery inner layers is the point of the dish, and the curry soaks into every fold.
Roti Prata with Chicken Curry (Roti Prata)
Roti prata
Pronounced ROH-tee PRAH-tah
- Serves
- 4
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the prata
For the chicken curry
Method
In a large bowl, mix the flour, salt and sugar. Make a well in the centre, add the warm water and 2 tbsp ghee or oil. Mix into a rough dough, then knead for 8–10 minutes until smooth and elastic, adding a little more water if it feels dry.
Divide the dough into 8 equal balls. Coat each ball lightly with ghee or oil, place on a tray, cover with plastic wrap and rest at room temperature for at least 1 hour, or refrigerate overnight.
While the dough rests, make the curry. Heat the vegetable oil in a pot over medium heat. Add the onion and cook for 5–6 minutes until soft and golden. Add the garlic, ginger, curry leaves (if using), curry powder, turmeric and chili powder, and cook for 1 minute until fragrant.
Add the chicken and potato, stirring to coat in the spices. Pour in the coconut milk and water, add salt, and bring to a gentle boil. Reduce the heat, cover and simmer for 20–25 minutes until the chicken is cooked and the potato is tender, stirring occasionally.
Grease a clean work surface and your hands. Take one rested dough ball and flatten it into a disc. Use your palms to stretch and slap it outward into a very thin, almost translucent sheet about 12 in (30 cm) across. Small holes are fine; if hand-stretching is difficult, use an oiled rolling pin to roll it as thin as possible.
Drizzle a little extra ghee or oil over the thin sheet. Fold the edges in to form a rough square, then fold it into thirds like a letter, coil the strip into a spiral and tuck the end under. Repeat with the remaining dough balls.
Flatten each coiled ball gently with your palm, then roll it into a 6 in (15 cm) round about 1/8 in (3 mm) thick.
Heat a cast-iron skillet or griddle over medium-high heat. Add 1 tsp ghee or oil. Cook one prata for 2–3 minutes per side, pressing gently with a spatula, until golden brown with crisp spots and the edges flake. Repeat with the remaining dough, adding more ghee or oil as needed.
Serve the roti prata hot with the chicken curry for tearing and dipping.
Regional variant: Roti Prata with Fish Curry (Roti Prata Ikan)
Swap the chicken for 1 lb (450 g) firm white fish such as snapper or cod, cut into chunks. Add 1 tablespoon tamarind paste and a handful of okra with the coconut milk, and simmer only 8–10 minutes until the fish flakes easily.
Cook's notes
- Resting the dough is essential; do not shorten the hour or the dough will spring back and be difficult to stretch.
- For extra flakiness, brush the thin dough sheet generously with ghee or oil before folding and coiling.
- The curry tastes even better made a day ahead; reheat gently and add a splash of water if it thickens.
Serve with
Traditionally served with extra curry, a small bowl of dhal, and a glass of pulled milk tea (teh tarik).
Make ahead and storage
The prata dough can rest overnight in the fridge; bring to room temperature before stretching. Cooked prata are best fresh but reheat well in a dry skillet. The curry keeps 3 days chilled or freezes well.
