Roti Canai or Roti Prata

If you are from Malaysia or Singapore, then Roti Canai (in Malaysia) or Roti Prata (in Singapore) will be one of your weekly breakfast or supper must haves. Downing a crispy Roti Prata with thick Dhal Curry and small sips of Ginger Teh Tarik is heavenly. Since I’ve lived on both sides of causeway, it’s hard to point which is the best. Through the times I’ve unearth some jems ie. restaurants or hawkers who takes great pride in creating the best kind and/or varieties to tickle any taste buds. Below are some of my favourites :-

Mr Prata 
26 Evans Road
#01-02
Singapore
Tel: +65 6235 6993
Open 24 Hours
Read this brief review http://www.ladyironchef.com/2010/04/mr-prata-evans-road-supper-places-singapore/
I get my breakfast from here, almost every Saturday morning. You can give them a ring and they will prepare everything for you. I would avoid ordering drinks like Teh C or Tarik, they always get it wrong. It’s all depends who is making them.

The Prata place  
No.1, Thong Soon Avenue
Singapore- 787431
Review – http://www.hungrygowhere.com/singapore/the_prata_place_springleaf_garden/

Bakti Woodlands Vegetarian Restaurant 
55 Leboh Ampang
50100 Kuala Lumpur,
Malaysia
Tel 03-2034-2399
I found this restaurant while I was Diwali shopping with a friend. The vegetable Kurma is clearly a winner and best combination, even my mother approved it. I packed some for her on the way back.

I will try to add more to this list, if you come across any please leave a comment

Roti Canai from Bakti Woodlands Restaurant, Lebuh Ampang KL

No matter what’s the name, these little crispy pancakes has a special place in our local culinary map. My mother have been making Roti Canai at home for as long as I can remember. So I thought it’ll be interesting to share a nice and simple recipe for you folks to try at home. If you have a free Sunday and you got absolutely nothing to do, why not try making Roti Prata at home. Here’s the recipe…

To make around 6 to 8 pieces
You will need a cup of wheat flour, half a cup of water, 1 egg, 3 tablespoon of milk or condensed milk, some salt to taste, some butter and some extra flour for rolling later.

Combine all the wet ingredient and mix well. Slowly pour the mixture into your flour and keep stirring. When the mixture is a bit sticky, it’s time to get your hands into it and start kneading. If the mixture is too wet, add some flour to balance it. Now remove the mixture and set on a flat surface. My mother usually use a  marble lazy-susan as a platform. Keep kneading the mixture until smooth and non sticky. Please let the mixture to rest in between the kneading process. The more you knead, the softer the Roti Prata will be, later.

Make equal size balls and set aside. When it’s time to eat, place the ball on a flat surface. Gently press the dough outwards with your finger. You will end up with a thin piece of stretched dough sheet. Now fold in the dough sheet from all four sides to form a square. Please use oil or butter to help relax the dough and making it easier for you to work with it. Now gently press the dough with your fingers into a nice round shape and it’s ready for frying.

Pre heat a pan or skillet (heavier is better), and drench it with some cooking oil. Do not use butter, because of low burning point. Place the prate in the skillet and cook each side for 3 to 4 minutes or until it’s crispy and golden brown. Served with some home made dhal curry or just sugar. I’m happy with just Teh Tarik. It’s perfect for me to dunk.

I hope you will try it, good luck!

Please share your Roti Prata adventure with me..

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