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Hungry? Sorry to say that once you read through this list of Roti Prata facts, you are surely going for feel hungrier! Alas! There is nothing you can do unless you are in Singapore or Malaysia to enjoy this delicacy!

So, let us not waste time any further and learn 14 interesting Roti Prata facts and in the process, we will come to know about its origins and preparation methods. Be warned! By the time we finish this, you will be drooling!

Roti Prata Facts: 1-5

1. Roti Prata is a signature dish of Singapore. It is also extremely popular in Malaysia where it goes by the name Roti Canai. They are essentially the same thing.

2. In 2011, CNN Go listed Roti Prata in world’s 50 most delicious food items that should be tried at least once in a lifetime. Remember Lechón? That too was on the list!

3. Intended to be a gratifying meal, the Roti Prata is actually pancake-like flat bread that is served either with a meat-based or a vegetable-based curry.

4. Talk of its origin and its roots can be traced back to Indian subcontinent as well as Pakistan. The meaning of Roti Prata is simple. Roti means roti or bread and Prata means flat. The Indian version is known as Paratha.

5. As we said, it is actually pancake-like bread that comes with subtle sweet dough. Some weird variations are available now. Upon request, it may be cooked with banana, onion, egg, mushroom, chocolate, red bean, cheese and even ice cream! Of course, all variants are worth giving a try for those who are looking for some food adventure.

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Roti Prata Facts: 6-10

6. The base ingredients are flour, sugar and salt. A stiff dough is made by adding water to the flour and then the dough is kneaded for long enough to make it pliable and soft.

7. Kneading the dough also adds air to it and makes it light. The finished dough is then divided into smaller parts and left overnight.

8. Preparation starts next morning when the dough is whirled and twirled and beaten and slapped and tossed in air and is taken through a variety of movements from right to left and left to right with swift movements of hands and fingers. This usually makes it paper thin which is at least 5 times as large as the initial dough piece.

9. As for the final stage of preparation, the corners of the thin circular piece are folded to eventually get a rectangular outcome.

10. The rectangular piece is then put on a griddle that is very well greased using peanut oil and is cooked and cooked until brown blisters are seen bursting on its surface. That’s when it is ready for serving. A well-cooked Roti Prata should be soft inside, but crispy outside.

Roti Prata Facts: 11-14

11. Now if toppings or flavorings are to be added, they are usually done before or after converting the circular piece into a rectangular piece and then baked as usual.

12. As far as serving is concerned, the Roti Prata is often served with fish-, vegetable- or meat (usually mutton)-based curries.

13. The flavored versions may be eaten as is without any curry. Sometimes Roti Prata is eaten simply by sprinkling sugar on it.

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14. To get the true feel of Roti Prata when eaten with curry, using fork and spoon is not suggested. Literally dunk the Roti Prata in the curry by holding it in your fingers and then you will really understand the true meaning of “Goddamn Finger Licking Good!”

That concludes our 14 interesting Roti Prata facts. Do you know some more? Feel free to share with us!

Sources: 1, 2

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