Plaster Prata
Hawker • Singapore
About Plaster Prata
Double egg prata — two eggs sandwiched between crispy dough
How to Make Plaster Prata (Traditional & Healthy Version)
Plaster Prata is a beloved breakfast staple in Singapore’s vibrant hawker scene, especially popular in bustling kopitiams across the island. This iconic dish features a crisp yet fluffy roti prata, topped with a sunny-side-up egg, blending local Indian-Muslim culinary traditions with a unique Singaporean twist. Its name, 'plaster', refers to the way the egg is 'plastered' onto the prata, creating a deliciously runny, golden yolk that soaks into the flaky bread. Perfect for breakfast or a light lunch, Plaster Prata embodies the multicultural harmony of Singapore’s food culture. It’s enjoyed by locals of all backgrounds—from busy professionals grabbing a quick meal to families gathering over weekend breakfasts at their favorite kopitiam. Thanks to its simple ingredients and quick preparation, it’s a fuss-free yet satisfying meal, offering both comfort and nostalgia in every bite. By using healthier ingredients and lighter cooking methods, you can recreate this hawker classic at home, keeping all the authentic taste while making it more diet-friendly.
Ingredients(for 1 prata with egg per serving)
- 1 cup Whole wheat flour (Atta or local roti flour)
- 1/2 cup Water (Room temperature)
- 1/4 cup Low-fat milk (For softer dough)
- 2 tablespoons Olive oil (Healthier alternative to ghee)
- 1/2 teaspoon Salt
- 2 Eggs (Fresh, large)
- As needed Cooking spray (Or a small amount of oil for pan)
- 2 tablespoons Spring onion (Finely chopped, optional) - optional
- 1 cup Low-sodium curry (For serving, optional) - optional
Instructions
- 1
Make the prata dough by mixing whole wheat flour, salt, olive oil, and milk in a large bowl. Gradually add water until a soft, smooth dough forms.
5 minutes
Knead well for elasticity; rest dough for best results.
- 2
Cover the dough and let it rest for at least 30 minutes. This helps develop gluten for stretchiness.
30 minutes (resting)
A well-rested dough is easier to stretch thin and gives a flakier prata.
- 3
Divide the dough into two balls. Lightly oil your work surface and hands, then stretch each ball into a thin sheet.
5 minutes
Don’t worry about tears—thinness is more important than perfect shape.
- 4
Fold the edges in to form a square or circle, then gently flatten. Heat a nonstick pan and cook each prata on medium heat for 2 minutes per side, until golden brown and slightly crispy.
8 minutes
Use minimal oil or cooking spray for a healthier prata.
Why This Dish is Healthy
By opting for whole wheat flour, reducing oil, and using low-fat milk, this recipe maintains the classic taste of Singaporean Plaster Prata while boosting its nutritional profile. It’s a balanced dish with moderate calories, rich in fiber and protein, making it ideal for breakfast or as a light meal. You get to enjoy a hawker favorite without the excess calories and fat, supporting healthy eating goals.
This healthy Plaster Prata recipe uses whole wheat flour for extra fiber, vitamins, and minerals compared to traditional plain flour. The dish offers complex carbohydrates for sustained energy, high-quality protein from eggs, and healthy fats from olive oil. Eggs add vitamin B12, D, and choline, supporting metabolism and brain health. Using less oil and low-fat milk keeps saturated fat lower, making this dish suitable for calorie-conscious diets.
Pro Tips
- 💡Tip 1: Resting the dough makes it easier to stretch thin without tearing.
- 💡Tip 2: Use minimal oil and a good nonstick pan for a crisp prata with fewer calories.
- 💡Tip 3: Crack the egg gently to keep the yolk intact for classic plaster style.
Storage & Serving
Best enjoyed fresh, but prata can be stored in an airtight container in the fridge for up to 2 days. Reheat in a pan before adding fresh egg. Do not store with egg on top.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 450.0 kcal |
| Protein | 16.0 g |
| Carbohydrates | 42.0 g |
| Total Fat | 24.0 g |
| Fiber | 2.0 g |
