If you’re a fan of Indian cuisine, you’ve gotta try roti prata the next time you’re in Singapore. This delicious flatbread is often served with mutton, fish, chicken or dhal curry and can be found at Indian Muslim stalls in coffee shops and hawker centers all over the city.
There are two basic types of roti prata you’ll find in Singapore: plain prata and prata with egg. But if you’re feeling adventurous, you can also try some of the more creative variations out there, like prata with onions, cheese, mushrooms, bananas, or even chocolate and ice cream. Trust me, it’s a game changer.
But what exactly is roti prata? Well, it’s actually a type of bread that has its origins in India. It’s unclear exactly where it came from, but some people believe it’s of Punjabi origin because wheat dishes are so popular in that region, while others think it was introduced by Muslim conquerors who were skilled at making various types of bread. Regardless of its origins, roti prata has become a staple in Indian cuisine in Singapore.
So how is roti prata made? It’s actually pretty simple. All you need are flour, ghee or margarine, salt, and water. First, you mix the ingredients together to form a dough, then you knead it until it’s soft and pliable. After that, you let the dough rest for a bit before dividing it into smaller portions. This is an important step because it helps the dough become light and fluffy.
Now comes the fun part: flipping the dough. This is where the real skill comes in. The prata uncle will grease his work table and hands with oil before taking a piece of the dough and stretching it out until it’s paper thin. It takes a lot of practice to get the technique down, but when it’s done right, it’s a thing of beauty (and also the source of many awesome tik tok videos). Once the dough is stretched out, it’s folded into a rectangle or circular shape and tossed onto the hot griddle. When dark brown “blisters” start to appear on the surface, you know the roti prata is cooked to perfection. The process of flipping and cooking the dough is considered an art form and requires skill and practice. A well-made roti prata SHOULD be crisp on the outside and soft on the inside (although there are variations).
Once served, the prata is traditionally eaten with the fingers, torn into bite-sized pieces and dipped in curry (or sugar, or *horrors* sugar AND curry) before being consumed.
As self-proclaimed prata connoisseurs, we’ve scoured the city in search of the most delicious roti prata around. And we’ve finally narrowed it down to our top 5 picks. Get ready to sink your teeth into some seriously tasty Indian flatbread.
If you’re in the mood for some seriously crispy roti prata, you need to check out Mr and Mrs Mohgan’s Super Crispy Roti Prata near Joo Chiat. This small coffee shop used to be run by the dynamic duo of Mr and Mrs Mohgan, who have been perfecting the art of prata-making for over 30 years. As the name suggests, they have some of the freshest and most crispy prata you’ll find in Singapore. But be warned, this place is so popular that we have heard of queues of up to two hours to get your hands on a serving (which in Singapore logic means that it must be good). The coffee shop itself has a rustic vibe that only adds to the excitement of eating prata there. And with three types of curry to choose from – mutton, fish, and dhal – you can’t go wrong. So if you’re in the east and craving some seriously crispy, delicious prata, you know where to go.
Springleaf Prata Place is probably one of the most innovative prata place in Singapore! With chains all around the city, it should be easy to find an outlet near you. We gotta say, the prata here is top-notch, but it is the curry that keeps regulars like us coming back. The atmosphere is generally on point (although the air con can be a bit too cold). It’s clean, comfortable, and just overall welcoming. Perfect for chowing down with friends and family. Now let’s get to the real star of the show: the specialty pratas. Other than the classic pratas, the plaster blaster, the umami prata and murtaburger are definitely worth trying. The umami prata is loaded with a savory blend of minced meat, onion, and spices, and the murtaburger is a twist on the classic burger made with murtabak (stuffed prata) instead of a bun. Trust us, you won’t be disappointed.
If you are a fan of roadside, hole-in-the-wall type of establishments, you have got to check out New Mahamoodiya Prata. Whether you are craving for some late night munchies, or maybe an early morning breakfast to cure your hangover, this 24 hour prata joint has got you covered. They have got the crispiest, flakiest prata you’ll ever sink your teeth into, and everything is made fresh to order. The curry is acceptable, but the homemade sambal sauce (a rarity in Singapore) greatly elevates the taste to a whole new level.
The pratas listed so far are all crispy pratas, but there is something to be said about about the more doughy, fluffy variety. We find it harder to fine tune this list as almost every neighbourhood have their favorite prata walas touting this variety.
Some of the fluffiest pratas in Singapore we know is at Sin Ming Roti Prata. While their famous Coin Prata steals the spotlight, the real hidden gem lies in their underrated fluffy pratas! Before we say anything, the Coin Prata is an absolute must-try – crispy, buttery, and chewy, it’s a taste sensation like no other. Paired with their tangy and spicy fish curry, it’s a match made in prata heaven. But don’t let the Coin Prata overshadow the fluffy regular pratas. Soft, pillowy, and oh-so-delicious, they are the unsung heroes of this prata shop. Whether it’s the classic Kosong (Plain) or the fragrant Garlic Prata, each bite is a delightful surprise.
R.K. Eating House is one of those very local places that has been satisfying prata cravings for decades. Their “Double Dough Prata” leaves you with a delightful buttery, sweet taste. The Prata Kosong allows you to fully appreciate the subtle flavors of the dough. While they have lots of other dishes on their menu, we think that we need to give a special shoutout to their tsunami prata. It is one of those dishes that overwhelm senses, with a loaded plate of roti prata drowning in a quartet of delectable sauces, tender mutton cubes, and perfectly round soft-boiled eggs.