Prata Bomb
Hawker • Singapore
About Prata Bomb
Thick, layered prata ball with sugar — deep fried until golden
How to Make Prata Bomb (Traditional & Healthy Version)
Prata Bomb is a beloved Singaporean breakfast treat that has become an icon at local hawker centres and kopitiams across the island. This indulgent flatbread, inspired by the classic roti prata, is elevated with a sweet filling—typically brown sugar and margarine—folded into a crispy, golden parcel. Its fusion roots reflect Singapore’s multicultural food scene, blending South Indian culinary techniques with local tastes for sweet, buttery delights. The Prata Bomb is often enjoyed with a cup of teh tarik or kopi, making it a comforting way to start the day. In this healthier version, we keep the authentic taste and texture but use lighter ingredients and less sugar, so you can enjoy this kopitiam classic with less guilt. Whether you’re a fan of nostalgic breakfasts or looking to introduce a Singaporean hawker favourite to your family, making Prata Bomb at home is both rewarding and delicious. The recipe balances sweet and savoury notes, and you’ll love how the flaky prata layers give way to a gooey, caramel-like center. It’s a great choice for anyone wanting to experience the fusion influences that define Singaporean cuisine.
Ingredients(for 1 medium Prata Bomb per person)
- 1 cup Plain flour (all-purpose (tepung))
- 1/4 cup Whole wheat flour (for extra fibre)
- 1/4 cup Low-fat milk (can substitute with water for vegan)
- 2 tablespoons Brown sugar (gula merah)
- 1/4 teaspoon Salt
- 2 tablespoons Canola oil (or any healthy oil)
- 2 tablespoons Softened margarine (use plant-based for vegan)
- 1/4 cup Warm water (adjust for dough consistency)
- 1 teaspoon Chia seeds (optional for extra nutrition) - optional
- 1 teaspoon Light honey (optional, for glazing) - optional
Instructions
- 1
Combine plain flour, whole wheat flour, and salt in a mixing bowl. Add canola oil, low-fat milk, and warm water gradually while kneading until a smooth, elastic dough forms.
5 minutes
Knead dough until it's soft and slightly tacky but not sticky.
- 2
Divide dough into two balls. Coat with a thin layer of oil and cover. Let rest for at least 10 minutes to relax the gluten.
10 minutes
Resting the dough makes it easier to stretch thinly.
- 3
On a lightly oiled surface, flatten and stretch each dough ball as thinly as possible, until almost see-through.
3 minutes
Use your fingers and back of your hands—like at a hawker stall—for best results.
- 4
Spread 1 tablespoon margarine and 1 tablespoon brown sugar evenly over each stretched dough. Sprinkle chia seeds if using.
2 minutes
Don’t overfill to prevent leakage when frying.
Why This Dish is Healthy
By using whole grains, less sugar, and healthy fats, this Prata Bomb recipe retains the authentic taste with fewer calories and less saturated fat than the traditional version. Increased fibre and reduced sugar content make it suitable for those watching their weight or blood sugar. It’s a smart, health-conscious take on a Singapore hawker classic, so you can enjoy local flavours guilt-free. Perfect for anyone seeking a nutritious, authentic breakfast.
This healthier Prata Bomb uses whole wheat flour for added fibre, reducing the glycemic impact while supporting digestive health. Using low-fat milk and canola oil reduces saturated fats, making it heart-friendlier. The brown sugar is kept moderate, and chia seeds provide omega-3s and minerals. Each serving is a source of carbohydrates for energy, moderate protein from the flour and milk, and essential vitamins like calcium and B vitamins. This version is lighter yet still satisfying, fitting well in a balanced breakfast.
Pro Tips
- 💡Tip 1: Rest the dough well for easier stretching and flakier layers.
- 💡Tip 2: Use just enough oil to prevent sticking—excess oil isn’t needed for a crispy bite.
- 💡Tip 3: Enjoy fresh off the pan for the best taste and texture.
Storage & Serving
Store cooled Prata Bombs in an airtight container at room temperature for up to 1 day. Reheat on a pan for crispiness. Not recommended to refrigerate as texture may harden.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 480.0 kcal |
| Protein | 8.0 g |
| Carbohydrates | 50.0 g |
| Total Fat | 28.0 g |
| Fiber | 2.0 g |
