Roti Prata which we called it in Singapore is one of my all-time favourite Indian food! Especially, I love the crispy type of prata that goes, "Crunch, crunch, crunch" with every bite that you take.
It is known as roti canai in Malaysia and a more buttery and richer taste version of it called roti planta which I preferably avid for.
Making prata dough is easy but I was perturbed and apprehended by the flipping part which is onerous.
To resolve this problem, I simply just spread out and flattened the dough by pushing to all sides which was merely passable.
Warning: The pictures show signs of nudity, children of age 16 and below are unsuitable to see.
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Sorry daddy, I sacrificed your image but as a piety daughter, I mosaicked your nipples!
To accentuate, I failed utterly for the 'bowl in the hands' picture, should try to practise harder!
Dough rolled into little balls.
To reach for the crispier version, try to cross out the addition of milk or eggs even though they do provide a richer taste.
The simpler the ingredients for prata, the more crispier it is.
As for me, my dough consisted of plain flour, salt, sugar, oil and water. I rubbed the dough with generous amount of magarine or butter to give the buttery taste and also to cover up the taste of the flour.
Let the dough stand in the fridge or outside the fridge for more than 1 hour after rubbing them with sufficient magarine.
Reminder: Thaw your dough after taking them out of the fridge if you stored it overnight.
Heat up oil in a pan and at the mean time, it's time for fun dough flipping!
1) Spread out the dough with oil greased on your palms.
2) Try out the flipping of the dough to a big thin sheet ( this depends on your skill )
3) Fold the sides to towards the center and roll the dough from the bottom up to form a 'chee cheong fun' shape. Coil it up and let it rest to relax the strain for 10 mins.
4) After 10 mins of rest, punch the dough flat and do the flipping again. Fold the sides towards the center again but skip the step of rolling into 'chee cheong fun'.
5) Send it directly to the well-heated pan and pan-fried the prata till it appears golden brown and crispy.
Crispy yet not hard and tough to bite it off.
Look at the flakes that scattered out when I tore it apart.
This prata is a meanie which adds up your calories! Those on diet have to shove it out from your menu!
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Treat from Mummy!
I importuned my mum for Hasma cream (雪蛤膏) as she made empty promise long ago.
After my vexing besiegement, she relented to my request and treated us with the nourishing Hasma cream.
Well, it not a cream which you applied externally on your body. It's a chinese medicine that can be consumed as dessert. It is a sexual organ taken from female toad ( In fact, it's disgusting) and constitutes of high percentage of proteins that improve our skin texture. That's a good news for ladies!
For the first time when I comprehended that Hasma cream comes from female toad's sexual organ, I grimaced. Relatively, it is an exorbitant stuff that cost a bomb!
And of course, I tried to accept it and I'm loving it now :)
It was kinda cruel to do that to an animal, but by reducing the rate of consumption, it helps to reduce my guilt and sins towards these animals.
Broiled with red dates and rock candy
