Roti Prata This Singaporean version of the ever popular paranthas are flaky and delicious This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 Jun 2016 in Recipes Course New Update Main Ingredients Refined flour (maida) Cuisine Singaporean Course Breads Prep Time 26-30 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Roti Prata 2 cups Refined flour (maida) Method Take refined flour, salt, powdered sugar in a bowl.Add sufficient water and knead into a very soft dough.Add three tablespoon of oil and knead. Keep covered for two hours.Divide the dough into eight equal parts.Spread each ball with hand. Apply one tablespoon of oil and fold twice.Rest for five minutes.Roll again. Apply again a tablespoon of oil.Fold and rest again for five minutes.Roll into square paranthas. Heat a griddle.Place a parantha on it and roast on high heat. Turn and apply half a tablespoon of oil. Fry till golden.Turn again apply half a tablespoon of oil and fry till the other side gets golden too. Remove from the griddle and crush.Serve hot. Nutrition Info Calories 2969 Carbohydrates 182.1 Protein 26.4 Fat 237.1 Other Fiber Niacin- 5.7mg Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article