The Roti Prata belongs to a group of breads which are indigenous to India. Brought to Singapore by Indian immigrants, the Roti Prata is said to be either of Punjabi origin as wheat dishes feature prominently in the Punjabi diet, or introduced by the Muslim conquerors, who also specialised in making various types of breads. Whatever the origin, it has become an integral component in the Singapore Indian cuisine. This dish is recommended to be consumed as breakfast as this makes you very full.
Most Roti Prata stalls are quite good and it is suggested that your eat there so that the prata does not loss its crisp.
Prata come in many flavours. The most common ones are plain, egg, mushroom, onion and cheese. Other variations include banana prata, tissue prata and basically anything that can be placed in a prata.
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