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Roti prata

For the Malaysian variant of the roti prata, see Roti canai.
For other uses, see Roti (disambiguation).
Roti prata
250px
Plain roti prata (left) and egg prata (centre), with a bowl of chicken curry on the side
Type Pancake
Place of origin Malaysia and Singapore
Region or state Malaysia and Singapore
Creator Malaysian Indian and Singaporean Indian
16x16px Cookbook:Roti prata  16x16px Roti prata
File:Roti-Prata-Baker.jpg
Roti prata being prepared.

Roti prata 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 from Malaysia and Singapore. Prata is also commonly cooked upon request with cheese, onion, banana, red bean, chocolate, mushroom or egg. It is listed at number 45 in the World's 50 most delicious foods readers' poll compiled by CNN Go in 2011.[1]

Preparation and serving

Roti prata is prepared by flipping the dough into a large thin layer before folding the outside edges inwards. The dough is cooked on a flat round iron pan measuring about three feet in diameter. Other ingredients such as cooked mutton, onion and egg, cheese, banana, as well as instant noodles, if desired, are added into the dough during the cooking process, which lasts two to three minutes. Prata is commonly served with a fish- or chicken-based curry. Some people also eat it with mutton curry or dhaal. Some people prefer to eat it with sugar.

History

The prata has always been known as parotta in the Indian subcontinent, while it is usually known as roti canai in other countries such as Malaysia.

See also

References

  1. CNN Go Your pick: World's 50 most delicious foods 7 September 2011. Retrieved 2011-10-11

External links

zh:印度煎饼