Egg Prata
Hawker • Singapore
About Egg Prata
Flaky roti prata with egg — crispy on the outside, fluffy inside
How to Make Egg Prata (Traditional & Healthy Version)
Egg Prata is a beloved staple of Singaporean breakfast culture, commonly enjoyed at bustling kopitiams and hawker centres across the island. This crispy and flaky flatbread, filled with egg, is a testament to Singapore’s vibrant fusion food scene, drawing from South Indian roots and adapting uniquely local flavours. Its golden exterior and soft, flavourful inside make it a favourite among locals and visitors alike. What sets Singaporean Egg Prata apart is its versatility and the way it has seamlessly integrated into daily life. Whether paired with aromatic dhal, spicy curry, or enjoyed plain, Egg Prata offers a wholesome start to the day. In Singapore, it’s not just food—it’s a morning ritual, a late-night snack, and an invitation to gather with friends at your neighbourhood kopitiam. By making a healthier homemade version, you can indulge in this classic without compromising your wellness goals.
Ingredients(for 1 prata per person with egg filling)
- 1 cup Whole wheat flour (atta flour for healthier option)
- 2 Eggs
- 1/4 cup Low-fat milk (can use soy milk as alternative)
- 2 tbsp Olive oil (for dough and frying)
- 1/2 tsp Salt
- 1/2 tsp Sugar
- as needed Water (to form dough)
- 2 tbsp Spring onion (finely chopped, optional) - optional
- 1/4 tsp Black pepper (to taste) - optional
Instructions
- 1
In a mixing bowl, combine whole wheat flour, salt, and sugar. Gradually add low-fat milk and water, kneading to form a soft, elastic dough.
5 minutes
Knead until dough is smooth for flakier prata.
- 2
Coat dough with 1 tbsp olive oil, cover with a damp cloth, and let it rest for at least 30 minutes to relax the gluten.
5 minutes (rest 30 mins)
Resting dough ensures easier stretching and better texture.
- 3
Divide dough into two equal balls. On a lightly oiled surface, flatten each ball and gently stretch into a thin sheet using your hands.
5 minutes
Use fingertips and gravity to stretch gently without tearing.
- 4
Beat one egg per prata with a pinch of black pepper and spring onion if desired. Pour egg mixture over the stretched dough, spreading evenly.
3 minutes
Don’t overfill—spread egg thinly for even cooking.
Why This Dish is Healthy
This healthy Egg Prata recipe is lower in saturated fat and calories compared to traditional versions, thanks to whole wheat flour and minimal oil. It offers a good mix of complex carbohydrates, protein, and fiber, keeping you full longer and supporting stable energy levels. Making prata at home lets you control ingredients, ensuring a clean, nutritious start to your day.
This Egg Prata uses whole wheat flour for added dietary fiber and lower glycemic impact, making it a more balanced option for blood sugar control. Eggs provide high-quality protein, essential vitamins such as B12 and D, and minerals like iron and selenium. Olive oil supplies healthy fats, supporting heart health. By reducing the use of refined flour and saturated fat, this version fits well into a balanced diet.
Pro Tips
- 💡Tip 1: Rest dough for at least 30 minutes for maximum stretchability.
- 💡Tip 2: Use minimal oil and a non-stick pan for a lighter, healthier prata.
- 💡Tip 3: Add fresh herbs like coriander or chives for extra flavour without extra calories.
Storage & Serving
Store leftover prata in an airtight container in the fridge for up to 2 days. Reheat on a non-stick pan for crispiness. Do not microwave to avoid sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 370.0 kcal |
| Protein | 12.0 g |
| Carbohydrates | 42.0 g |
| Total Fat | 18.0 g |
| Fiber | 2.0 g |
