How to Make Roti Prata: My Recipe as featured on Channel U

First Post: Jul 26, 2011
Update: Jul 26, 2021
Leslie Tay

Part I

Part II

The flour I use is Prima Plain Flour which is the same flour that is used by Roti Prata sellers throughout Singapore. It is branded as Ikan Terbang flour. The curry powder I used is Waugh’s curry powder which you can buy in Golden Mile Shopping Centre. This powder is very fragrant and not spicy and is great also for marinating chicken wings for deep frying as well as to make Curry Crabs.

If you are looking for the Roti Prata Recipe, please click here!

Many thanks to Sen for the video upload!

Update: 28 Jul 2011
Many people have written to me to ask for the recipe for the Curry. So here it is!

Colonial Curry

Ingredients:

1. Chicken Thigh fillets 500g (diced)

2. Green Peas 1 cup

3. Holland Potatoes 500g

4. Milk 1 cup (adjust)

5. Chicken Stock 1 tsp (adjust to taste)

6. Curry Powder 1 Tbl (adjust to taste)

7. Sugar 1 Tbl (adjust to taste)

8. Lemongrass 2 sticks (optional)

9. Onion 1 large

1 Oil 2 Tbl

Evaporated milk (optional)

Saute onions and lemongrass in a deep saucepan until onions become soft and translucent. Add curry powder and fry till fragrant. Add chicken and fry till brown. Add potatoes and water to cover and simmer for 10 minutes until soft. Add peas and the rest of the ingredients and simmer until sauce thickens.

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