Roti Prata with Egg
Makan Tengah Hari • Malaysia
How to Make Roti Prata with Egg (Traditional & Healthy Version)
Roti Prata with Egg, known locally as 'Roti Canai Telur', is a beloved Malaysian street food that beautifully blends Indian Muslim culinary traditions with Malaysian flavors. This dish features a flaky, golden flatbread enveloping a fresh egg, resulting in a satisfying combination of crispness and softness. Often enjoyed for breakfast or lunch across Malaysia, it’s commonly served with a healthy dhal (lentil curry) or a light sambal on the side. Malaysian Roti Prata with Egg is more than just a meal—it's a reflection of Malaysia’s multicultural heritage, combining Indian, Malay, and even Chinese influences. Whether savored at a bustling mamak stall or homemade for a family lunch, Roti Prata with Egg brings people together with its comforting warmth and irresistible aroma. By using less oil and wholesome ingredients, you can enjoy this classic favorite with a health-conscious approach—perfect for those monitoring their calorie intake, but still craving authentic Malaysian taste.
Bahan-bahan(untuk 1 large Roti Prata with Egg per person)
- 1 cup All-purpose flour (tepung serbaguna)
- 1/3 cup Water (air)
- 2 Egg (telur ayam)
- 2 tablespoons Low-fat milk (susu rendah lemak)
- 1/4 teaspoon Salt (garam)
- 1/2 teaspoon Sugar (gula)
- 1 tablespoon Vegetable oil (minyak sayur)
- 1 teaspoon Ghee (minyak sapi (optional for aroma)) - pilihan
- 2 tablespoons Chopped spring onions (daun bawang, optional for flavor) - pilihan
- 1 teaspoon Finely chopped red chili (cili merah, optional for mild heat) - pilihan
Arahan
- 1
In a large mixing bowl, combine all-purpose flour, salt, and sugar. Mix well. Slowly add water and low-fat milk, kneading until a soft, smooth dough forms.
5 minutes
Knead until dough is elastic for best texture.
- 2
Add vegetable oil and knead again. Divide the dough into two balls. Coat each ball lightly with oil, cover with a damp cloth, and let rest for 15 minutes.
15 minutes
Resting helps the dough relax for easy stretching.
- 3
On a lightly oiled surface, flatten each dough ball with your hands, then gently stretch and thin out to a large, almost transparent circle.
3 minutes
Use your fingers and the back of your hand for gentle stretching.
- 4
Break one egg onto the center of each stretched dough. Sprinkle with chopped spring onions and red chili if using. Fold the edges over the egg to form a square.
2 minutes
Seal the edges well to lock in the egg.
Kenapa hidangan ini sihat
By using less oil, low-fat milk, and controlling portion sizes, this Malaysian Roti Prata with Egg fits well into a balanced diet. Eggs boost protein content, supporting muscle health, while the option to add vegetables increases vitamins and minerals. Compared to store-bought or mamak versions, this homemade method gives you control over sodium and fat content, making it suitable for calorie-conscious and health-focused eaters.
This Roti Prata with Egg is a healthier version, using less oil and low-fat milk to reduce saturated fat. Each serving provides complex carbohydrates from flour, high-quality protein from eggs, and dietary fiber if you add spring onions and chili. Eggs are rich in vitamin B12, choline, and essential amino acids, while using minimal ghee keeps the cholesterol in check. This meal offers energy for an active start to your day without excessive calories.
Petua
- 💡Tip 1: Let the dough rest sufficiently for easy stretching and the chewiest texture.
- 💡Tip 2: Use just enough oil to coat the pan—too much will make the prata greasy.
- 💡Tip 3: Add fresh herbs like daun bawang for extra flavor and nutrients.
Penyimpanan & hidangan
Store cooled cooked prata in an airtight container in the refrigerator for up to 2 days. Reheat on a dry pan to restore crispness; avoid microwaving for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 320.0 kcal |
