Tissue prata is a creative Singapore prata-shop invention, a showpiece item on every local Indian-Muslim menu with no real Indian equivalent. The dough is stretched to transparency, then fried into a tall, brittle cone or tower, often a foot high, and dusted with sugar. It is the lightest, crispiest prata variant, eaten as a crisp dessert-snack, and its theatrical height makes it a social-media staple of the Singapore prata experience.
Impossibly thin, glassy shards of crisp, buttery dough, sweet with a dusting of sugar on every layer, the cone collapsing into shards as you break it. Eaten as a dessert-snack, it is sweet, crunchy and theatrical.
The prata dough is stretched even thinner than for a regular prata, almost to transparency, then flicked outward on the hot griddle so it spreads into a large, paper-thin sheet. The sheet is folded concertina-style into a tall cone while still hot, so the layers harden into a brittle tower. The dough is so thin it fries glassy and brittle. Sugar is dusted on while hot so it sticks.
Variations
A kaya version is brushed with coconut jam. Some add condensed milk.
On the Palate
Where Tissue 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 4 balls; oil and rest 30 minutes.
- 35 min
Stretch one ball to maximum transparency on an oiled surface, as thin as possible.
Watch outStretch the dough almost to transparency — the thinner it goes, the glassier and more brittle it fries.
- 44 min
Flick onto a hot ghee-griddle; spread thin; fry 1 minute until set and golden in patches.
- 54 min
Using two spatulas, fold concertina-style into a tall cone, pressing the layers.
Watch outFold into a cone and dust with sugar while hot — the heat melts the sugar onto the layers so it clings; cold, it just slides off.
- 62 min
Stand upright on a plate, dust generously with sugar, and serve immediately while crisp.
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