Roti prata

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Roti prata

Roti prata

Roti prata, based on the legendary Indian flat bread, has near cult status in Singapore. People from all the island’s cultures and nationalities enjoy this street food taste sensation. At the tiny café where I first enjoyed it I saw Malays, Indonesians, Chinese, and Indians, and I was not the only Westerner. It is often served with a bowl of curry sauce (see p48) or fresh cilantro or coconut chutney. The bowl of the condiment is usually much bigger than the flat bread that you have to mop up the great sauce, so the only thing to do is to order another roti prata …
Ingredients

– Makes 12–14.
– 3⅓ cups all-purpose flour, sifted.
– 1 tsp sea salt.
– 1 tsp sugar.
– ¼ cup lukewarm milk.
– 12 tbsp (6oz) melted butter.
– 2 fresh green jalapeño or serrano chilies, seeded and finely chopped.
– 2 garlic cloves, finely chopped.
– 1 tsp ground cinnamon.
– 1 tsp ground coriander.
– 8oz (225g) shredded cooked chicken.
– 2 onions, finely chopped.
– 3 tomatoes, finely chopped.
– a little beaten egg for brushing.
– a little vegetable oil.
– salt and freshly ground black pepper.

Instructions

Step 1: Combine the flour, salt, and sugar in a mixing bowl. Add 1⁄2 cup lukewarm water, the milk, and 2 tbsp of the melted butter, and combine. Knead gently with your hands for about 7 minutes, adding more water or flour as needed to create a soft dough. Pinch off pieces the size of large limes and shape into balls. Roll in the remaining melted butter to coat, then place on a plate. Cover with plastic wrap, and let stand in a cool place for about 45 minutes.
Step 2: For the stuffing, heat a little oil in a frying pan over medium-high heat. Cook the chilies, garlic, cinnamon, and coriander for 2 minutes until fragrant. Stir in the chicken, onion, tomato, and salt and pepper to taste. Set aside. Lightly grease a large chopping board with some of the melted butter. Place a dough ball on the board, dab with a little more melted butter, flatten slightly with your fingers, then stretch the dough outwards, working from the center to the edge, until you have a circle of even thickness about 6in (15cm) in diameter. Repeat with the remaining dough balls, making them as thin as possible without tearing the pastry. Brush with a little beaten egg. Put a heaping tablespoon of stuffing on the bottom half of each dough circle in a half-moon shape, leaving a little lip at the bottom so they can be sealed. Fold over the top half of the dough to make half-moon parcels. Seal the parcels, making sure no air bubbles remain. Flute the edges of the dough using your thumb and forefinger. Heat a heavy frying pan over medium-high heat. Drop a couple of the roti parcels into the frying pan and cook for 2–3 minutes on each side until golden. Drain on paper towels. Continue frying in batches of 2 or 3 until all of the parcels are cooked. Serve hot, accompanied by a bowl of the curry sauce on p48.

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