Got this idea from a Channel U Chinese entertainment show, Ladies Night. Go to part 2 of this episode for the Japanese version prata which I love to make. Watch how Dr. Tay teaches us how to make prata and curry from scratch.
Do try out the other prata fillings like the 'Hamburger' and the 'Blueberry Cheesecake'. I was so excited when I first watched this show because this is a clever fusion of 2 of my favourite cuisines, namely, Japanese and Indian. Why didn't I think of that?
I'd like to call them pocket prata simply because they are like pockets of food and I love anything pocket-sized which is easy to carry around.
I even daydreamed about opening a Pocket Prata Shop to sell many different types of healthier-version pratas for people on the go.
Teriyaki Salmon with Spinach
Mango Cheese Chicken
Strawberry Custard
Hawaiian (pizza) Prata
How about wholemeal prata?
Ok, ok, just dreaming. Below is how I usually prepare the Japanese Pocket Prata.
Recipe
Canola/Sunflower oil
Cooked mixed vegetables
Cooked crabmeat
Furikake (bottom right)
Ready-made prata dough
Mayonnaise,
Plain/greek yogurt
Curry
Furikake: A Japanese condiment consisting of dried bonito (fish) flakes and dried seaweed
You can add in extra seaweed and bonito flakes (centre), if you like
Thaw frozen prata till soft, then apply about 1 Tbsp of oil onto both sides of prata
Gently pull the sides of prata to size of plate, trying your best not to have any tears/holes
Place all the ingredients onto the prata centre and flatten them
Fold prata's 2 sides inwards
Repeat for the other 2 sides
Pan-fry both sides on a non-stick pan with medium heat till prata
is fully cooked. No extra oil is needed
Serve with curry and/or plain yogurt. Or even eat it on its own.
Bon appétit!
