Roti Prata - Singaporean Flat Bread with Vegetarian Curry Sauce

Am so happy to say that  this whole month of september is going to be an another long month of blogging marathon. Actually every year during april and september, we blogger marathoners give a change to our routine three days posts and go for a month of blogging marathon. I have been a part of this adventure and felt like saying that am very much excited to do this non stop blogging for a month because of this marathon. Every long marathon have their own themes, we have already tried Indian regional cuisine with alphabetic order, International cuisine with alphabetic order and last april we did a month of baking. Obviously this month's long marathon also have its own theme and the name of the theme 'BUFFET on TABLE'.

We will be posting combo meals from different countries for the first week, then followed by Indian regional cuisine, then for the third week we go for condiments, then breakfast dishes and we finish this culinary travel with blogger's choice as theme for the last week. Sounds interesting rite.For the first day of this month's long marathon, am posting Roti Prata from Singaporean cuisine which sounds almost like Indian flaky bread parotta, yes am kick starting my first day with a flaky flat bread which Singaporean serves along with a flavourful curry sauce.

As per wiki, 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.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.

 Roti means “bread”, and prata means “flat”, but it is actually closer to a pancake with a lightly flavoured and subtle sweet dough that makes for a filling meal, especially in the mornings.Served plain with dhal or curry, local menus now feature a variety of eccentric variations such as durian, ice-cream, cheese, chocolate and banana. It is also not unusual to see prata  being eaten with a sprinkle of sugar, as this brings out its natural taste, this is much appreciated by the locals. I went with a vegetarian curry sauce to serve these flaky roti prata and both makes a filling and rich meal.

Roti Prata/Singaporean Flaky Flat Bread:
2cups All purpose flour
1no Egg
1+1/2 tsp salt
a little sugar
1/2 cup boiling water, to bind
1 cup milk
1/2cup Mixture of butter and oil

Sift flour and salt together.

Add quarter cup of butter and oil mixture into the sifted flour.

Add boiling water, egg, sugar and milk gradually and knead well to form a smooth soft dough, divide into tennis ball size portion, rub with some oil, cover and let it rest for 2 hours.

Oil the work top and work each ball into a very thin sheet.

 First flatten a ball with your oiled palms, then thin further by pulling the edges adding enough oil to prevent sticking.

Oil the surface and  roll it up, coil in up like a sea shell, flatten and oil again and repeat the flattening one or two more times.

Fry in a oiled pan on both sides till brown spots appear and crispy.

Crush by pressing it together with both hands and serve immediately.

Vegetarian Singaporean Curry Sauce:
3nos Potatoes (cubed)
1cup Cooked chickpeas
1no Sliced onions
1no Tomatoes (chopped)
2cups Vegetable Stock
2tsp Curry powder
Salt
1cup Coconut milk

Heat enough oil,  fry the onion in oil till soft and brown.

Add the tomatoes and cook for a while, add in the potatoes,chickpeas and curry powder and fry till a nice aroma comes from.

Now add the vegetable stock, salt and the coconut milk, cook for a while.

Add enough stock or water to make a thin curry.

Once the potatoes gets cooked, put off the stove.

Serve the roti prata with this vegetarian curry sauce.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
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