The Kosong Benchmark
The plain (kosong) version is the ultimate quality check. It should have a brittle, paper-thin exterior that gives way to soft, doughy layers within. Avoid the ones that are pre-fried and sitting in a stack; they usually turn tough and chewy. Freshly made is the only way.
Curry Pairings
Most places serve it with a side of fish or mutton curry. The curry should be thick and spicy enough to cling to the dough. Some people prefer dipping their prata in sugar, which is a classic childhood move. Since this is an Indian-Muslim staple, it is almost always halal, but do check for the certificate.
Quick answers
- What are the common variations?
- Egg prata is the most popular, but you can find everything from cheese and onion to chocolate and banana versions.
- Is it vegetarian friendly?
- The dough is vegetarian, but you should ask for dhal (lentil curry) instead of meat-based curry for dipping.