Roti Prata with Egg Curry

Name: Roti Prata with Egg Curry
Cuisine: singapore
Ingredients: 2 cups All-purpose flour; 3/4 cup Water; 1 tsp Salt; 1/4 cup Vegetable oil; 4 Eggs; 1 medium Onion; 1 medium Tomato; 2 Garlic cloves; 2 tbsp Curry powder; 1 tsp Turmeric powder; 1/2 cup Coconut milk; 2 tbsp Fresh cilantro; 1 tsp Red chili flakes

A recipe from singapore.

🇸🇬 singaporeBreakfastStreet Food

Nutrition (per serving)

700Calories

25 gProtein

85 gCarbs

32 gFat

4 gSugar

1400 mgSalt

Ingredients

2 cups All-purpose flour
3/4 cup Water
1 tsp Salt
1/4 cup Vegetable oil
4 Eggs
1 medium Onion
1 medium Tomato
2 Garlic cloves
2 tbsp Curry powder
1 tsp Turmeric powder
1/2 cup Coconut milk
2 tbsp Fresh cilantro
1 tsp Red chili flakes

Method

In a large mixing bowl, combine 2 cups all-purpose flour and 1 tsp salt; gradually whisk in 3/4 cup warm water and 1/4 cup vegetable oil, kneading until a smooth, elastic dough forms; cover and let rest for 30 minutes.
Divide the rested dough into 8 equal portions, rolling each into a ball; on a lightly floured surface, roll each ball into a thin circle, about 10 inches in diameter, ensuring even thickness.
Heat a non-stick skillet over medium-high heat; place one dough circle in the skillet, cooking for 1 minute until bubbles form, then flip and cook the other side for 30 seconds, lightly brushing with oil.
Repeat the rolling and cooking process for the remaining dough circles, stacking them with a paper towel between each to keep them from sticking.
In a separate saucepan, heat 1 tbsp oil over medium heat, add finely chopped onion and minced garlic, sautéing until translucent and fragrant, about 4 minutes.
Add diced tomato, curry powder, turmeric, and red chili flakes to the pan; cook for 2 minutes, stirring constantly to prevent sticking.
Pour in 1/2 cup coconut milk, bring the mixture to a gentle simmer, then crack 4 eggs directly into the curry, allowing them to poach until the whites are set but yolks remain runny, about 5 minutes.
Stir the curry gently, ensuring the eggs are evenly distributed, then garnish with fresh cilantro before serving the hot egg curry alongside the warm roti prata.