Bite-sized prata pieces made by rolling and twisting the dough before frying, yielding an extra-crispy, crunchy texture. Ordered in sets of five to seven and dunked in curry or dhal. A uniquely Singapore-Malaysian prata mutation.
Coin prata is a uniquely Singapore-Malaysian mutation of roti prata, popularised at Indian-Muslim prata shops in Singapore. The dough is rolled, twisted and fried into small, bite-sized pieces, yielding an extra-crispy, crunchy texture that a full-size prata lacks. Ordered in sets of five to seven and dunked in curry or dhal, it is a Singapore breakfast and late-night snack of the Indian-Muslim prata-shop culture, absent from South Indian cuisine proper.
Small, shatteringly crisp, twisted prata pieces with layers that snap, every piece a crunch dunked in curry. Eaten fast and hot, they are crispy, buttery and the addictive snack format of the prata shop.
The prata dough is stretched thin, then rolled and twisted into small coin-sized pieces, which exposes many layers to the hot oil, so each piece fries extra-crisp. The twisting is the defining technique; a flat prata has only two surfaces, while a twisted coin prata has many. The pieces are fried in ghee and served hot, dunked in curry or dhal so the crisp layers soak up the gravy.
Variations
A sugar-dusted version is eaten as a sweet snack. Some shops add chopped onion.
On the Palate
Where Coin Prata sits in the Singaporean flavor cloud
Ingredients
Serves 4How it's made
6 steps · 20 min
- 18 min
Prepare prata dough (300g flour, 1 egg, 150ml water, 2 tbsp ghee, 1 tsp salt); knead, rest 1 hour.
- 24 min
Divide into small balls; oil and rest 30 minutes.
- 36 min
Stretch one ball thin; roll it up tightly into a rope; twist the rope into a flat coin; flatten slightly.
Watch outRoll each thin sheet into a tight rope then coil it into a flat coin — the twisting stacks many layers, and it's those layers that fry up extra crisp.
- 46 min
Fry in ghee on a hot griddle 2 minutes per side until deep golden and very crisp.
Watch outFry in ghee to deep gold and very crisp, about two minutes a side — the coiled layers should shatter; pale and soft means the oil wasn't hot enough.
- 54 min
Repeat to make 20-24 coin pratas.
- 62 min
Serve hot, in stacks, with curry or dhal for dunking.
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