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Fat in Roti Prata?
Continuing my post on Roti Prata, making this beloved dish without any fat is quite challenging! Many of us adore prata but hesitate to indulge due to concerns about the fat used, often topped off with more splashes of fat on the griddle. In the 1960s and 1970s, I witnessed roti prata shops using large cans of Vanaspati ghee. What is Vanaspati ghee, you ask? It’s a hydrogenated vegetable oil commonly used in baking and pastry making. It contributes a lighter, flakier texture to pastries, offering a desirable mouthfeel. Additionally, it boasts a longer shelf life compared to traditional butter, making it favorable for baked goods that need extended storage,…
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Why Roti Prata Dough is Sweet?
The addition of sugar or sweetened condensed milk introduces a subtle sweetness to the roti prata. This enhances the overall flavor, balancing the savory elements that often accompany the dish. Sugar can promote browning and caramelization during cooking, leading to a more visually appealing and flavorful crust. But then today’s roti pratas are far more sweeter than the ones sold in the 1970s! The addition of sweetened condensed milk adds a slight creaminess to the dough, impacting the final texture and offering a richer mouthfeel.
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The Roti Prata
Variations in the dough for roti prata now include the addition of ingredients such as eggs, sugar, sweetened condensed milk, custard powder, or margarine, giving the flat, layered bread a unique taste and texture that reflects local preferences. The inclusion of these ingredients has made the dough richer and more appealing to a broader audience.
