Prata, paratha, or roti canai is a food that everybody in South East Asia knows and loves. Hence, frozen prata is a godsend! Just pan fry it for a few minutes and you can have a decent prata anytime you want. However, these frozen prata doughs are a super versatile ingredient that you can make almost anything. Here are 3 smart and easy frozen prata recipes for you to try at home!
If you are expecting prata sausage rolls, we have something better than that. These recipes using frozen prata are simple and quick to cook but also ingenious!
And as always, you have them for all 3 meals of the day.
Breakfast: Prata Curry Puff
Lunch: Prata Youtiao with Chicken Porridge
Dinner: Prata Pizza
During the two months of Circuit Breaker, home cooks in Singapore has taken to use frozen prata in almost any dish imaginable. Some of the most creative dishes include: egg tarts, spring onion pancakes, and Danish pastries!
What allows the prata dough to be so versatile is its ability to stretch when defrosted. You can shape it as desired and bake or fry it for a puffed and flaky pastry.
However, do note that completely defrosted prata dough is very sticky while completely frozen prata dough can break easily. The trick to using the prata dough is to find that nice medium spot where the dough is still cool to touch but defrosted enough to be shaped.
Prata Curry Puffs
One of the most common breakfast here in Singapore is prata with chicken curry. Now we present to you the ultimate two-in-one breakfast: the Prata Curry Puff!
This curry puff is exactly like the usual curry puffs you can get but bigger and with a really crispy and flaky pastry. Best part- it is not fried!
We are going to start by cooking the filling for the prata curry puffs.
Heat oil in a pan and stir fry the garlic until fragrant. Add the onions and cook until transparent before adding in the chicken.
Once the chicken is cooked, add the potatoes, curry powder, salt and water. Mix well and bring it to a boil. Let is cook on medium heat until the potatoes are soft and the water level has reduced.
The filling is ready when you can mash the potatoes with your spatula. Turn off the heat and set the filling aside.
It is time to make the prata curry puffs!
Preheat your oven to 200°C and take out your frozen pratas to let them warm up a little so that they are soft but still firm and cold to touch.
Place on prata on your palm and fill it up with a few tablespoons of filling. Fold over and pinch the edges shut. Then pleat the edges like a regular curry puff by pinching and twisting it over.
Repeat until you have used up all of your frozen pratas or filling. Work quickly so that your remaining pratas do not completely defrost!
Once you are done, arrange your curry puffs on a lined baking tray and brush them with some egg wash.
Place the tray in the oven and bake for 20 minutes or until they have puffed up and are golden brown.
You can serve the curry puffs hot or keep them in the fridge to warm up for the next morning.
These prata curry puffs taste just like the original kind but better! The prata still retains its taste but it also has the crispy flakiness of puff pastry.
And the best thing about making your own curry puffs is you can fill it up to the brim! If you like small bite-sized curry puff, cut or break the frozen pratas into your desire shape while they are still cold before filling them up.
We shall now change cuisines to really demonstrate the versatility of frozen prata for lunch!
Prata Youtiao with Chicken Porridge
Who could have thought that frozen prata could have been used to make Chinese youtiao! For a complete meal, we paired it with delicious century egg and chicken porridge.
Traditional youtiao or fried dough fritters are crispy on the outside and fluffy in the inside and using frozen prata achieves both! The prata flavour of course still remains, but we think it only makes the youtiao more appetising.
We will start with cooking the porridge first as it needs more time to cook.
Add the rice and water into a large pot and bring it to a boil then add your chicken breast. Bring the heat down to a simmer and cook for 30 minutes.
If you want a thinner consistency, just add more water as the porridge cooks and stir it in. For a thicker consistency, let the porridge cooker longer.
After 30 minutes, remove the chicken and shred it to thin pieces then return the meat to the pot.
Add the ginger and sesame oil to the porridge and stir it in. Remove from the heat and set aside.
Now for the fun part! Here is how to make the prata youtiao.
Lay 2 pieces of frozen prata on top of each other and cut them into 6 slices. You don’t have to defrost them as it is easier to cut frozen prata while they are fresh from the freezer.
Let the prata defrost so that they are soft but still cold, then press a chopstick or satay stick in the middle of each strip. Do it on both sides. This creates the tradition shape of the youtiao!
Once you have pressed all of the strips, we can fry them.
Heat a large pot of oil on medium heat and deep fry the strips until they have puffed up and are a beautiful golden brown.
Let them drain and serve with your porridge! For some seasoning and garnish, top up the porridge with some soy sauce, spring onions, and century egg slices.
This is such a classic Chinese meal that is well balanced. The prata youtiaos have such a lovely crunch and flavour that goes super well with the warm and hearty porridge.
For dinner, we are changing cuisines again!
For most frozen prata hacks, the prata dough is treated as a replacement for puff pastry. Well it can replace pizza dough too!
This hack is especially convenient for days when you are craving for a fresh, piping hot pizza.
For this recipe, all you need to do is top the frozen prata with your favourite ingredients and put it to bake!
First, preheat the oven to 200°C before starting on the pizza.
For the pizza base, simply stack two layers of frozen prata together.
Sprinkle a layer of shredded cheese first so that when the pizza bakes, the cheese will melt and hold the ingredients together. Add the rest of your toppings and end off with another sprinkling of cheese.
Place the pizzas to bake for 10-12 minutes or until the cheese has melted and is browned. Garnish with some parsley and your pizzas are ready to eat!
The prata base gives the pizza a crispy and soft-doughy texture, just like the crust of a pan pizza. We love this recipe for being flexible so you can choose to add any of your favourite ingredients or whatever that is in your cupboard!
Let us know what you think!
These are our 3 smart and easy frozen prata recipes! We hope you have enjoyed them and do let us know in our Facebook comments if you have tried them out.
Check out our other What’s in Your Cupboard? articles where we feature three yummy recipes for a common food product!
3 Easy Asian Rice Dishes For Breakfast, Lunch, and Dinner
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3 Delicious Asian Luncheon Meat Recipes
3 Awesome Canned Saba Fish Recipes
Staying at home more due to the Covid- 19 situation and wondering what to cook for your meals? Our new What’s in Your Cupboard? series is for you! In this show, Allyn will take you through three amazing recipes that features one common food product you have in your stash at home. Each episode covers breakfast, lunch, and dinner, so your day’s menu is taken care of with just one food product!
Get the recipes here!
- 2 potatoes peeled and diced
- 1 chicken breast diced
- 1/2 onion diced
- 3 cloves garlic
- 10 sheets frozen prata
- 1 tsp salt
- 200 ml water
- egg wash 1 egg + 1 1/2 tbsp water
- Heat oil in pan and add garlic. Stir fry until fragrant then add onions and fry for 2 minutes or until transparent.
- Add chicken and stir fry until the meat is cooked.
- Add the potatoes, curry powder,salt and water. Mix well and bring to a boil.and let it cook on medium heat until the potatoes are soft and the liquid has reduced. Smash the potatoes slightly. Turn off heat and set aside
- Preheat oven to 200°C
- Fill the prata with filling, fold over, and seal the sides. Pleat the edges by pinching and twisting over like a regular curry puff. Repeat until prata or filling has finished. *Cut the prata into half for a smaller puff.
- Bake for 20 minutes or until puffed up and golden brown.
- 1 cup rice
- 1 litre water
- 1 chicken breast
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tbsp ginger julienne
- 1 1/2 spring onions chopped
- 2 tbsp sesame oil
- 1/2 tbsp soy sauce
- 1 century egg sliced
- 2 frozen prata
- cooking oil for deep frying
- In a large pot, add the rice and water and bring it to a boil. Add the chicken breast, salt, and pepper. Bring the heat down to a simmer and let it cook for 30 minutes.
- Remove chicken breasts from the pot with tongs. Shred the chicken breast with two forks and return shredded meat to the pot.
- Add sesame oil and ginger and stir in. Remove from heat and set aside
- Stack 2 pieces of frozen prata together and them cut into 6 strips. Use a chopstick to press down in the middle of the strips to form the shape of the youtiao and remember to do it for both sides.
- Heat oil in a pot at medium-high heat and deep fry the strips until they have puffed up and are golden brown.
- Add soy sauce, spring onions, and sliced century egg to the porridge. Serve hot with prata youtiaos.
- 4 frozen prata
- 6 slices ham
- 1/2 tomato sliced
- 6 button mushrooms sliced
- 1 cup mozzarella cheese shredded
- parsley garnish
- Preheat oven to 200°C.
- Dice the tomato and ham.
- Stack the 2 pratas on a lined baking tray and sprinkle cheese on top. Add the ham, mushrooms, and tomato slices then top it off with more mozzarella cheese.
- Bake in a preheated oven at 200 deg C for about 10-12 minutes and serve hot.