Crispy Roti Prata: Popular Ubi prata with a daring name — does it live up to it?

I’ve never been one to stray from my usual haunts, especially where food I like is concerned. Why fix something that isn’t broken, right? That’s exactly how I’ve always rolled with prata. However, when I caught wind of Crispy Roti Prata and their promises of, well, crispy roti prata, I instinctively went, “Why not?”

Crispy Roti Prata is housed in the Ubi 350 Coffee Shop tucked away in the depths of residential Ubi. At the risk of sounding a little superficial, it looks like just about any prata stall in just about any nondescript kopitiam; you’d think that it’s a no-frills spot that caters mostly to residents.

On quite the contrary, they’ve garnered a widespread following and rave reviews online through the many years they’ve been there. It all boils down to something as simple as their namesake signature. The coffeeshop was bustling when I arrived, with many tucking into plates of prata and others waiting for their orders. 

Don’t expect to see a sprawling menu of numerous types of prata; here, you’ll see just 9 simple varieties. At least it’ll make decision-making a breeze.

Each prata is prepared fresh to order. I watched in awe as the stall-owner deftly stretched and flipped the dough on the oiled countertop before transferring each sheet to a cast iron grill.

What I tried at Crispy Roti Prata

I don’t recall the last time I had Plain Prata (S$1.20, min. 2 pieces). In a world of hearty stuffed pratas that better cater to my huge appetite and preference for stronger flavours, settling for something kosong just never crosses my mind.

However, having heard great things about Crispy Roti Prata’s rendition, I knew I had to order just that. I’m talking about reviews that deem it superior to the crowd favourite Egg Prata (S$1.80) — how could that be possible?

From the moment I set the Plain Prata down on the table, it seemed to send a nod my way. Each golden-brown disc had a delicate thinness that was reminiscent of a biscuit, sporting a crisply textured exterior that enveloped a soft, doughy core. They exuded a distinct buttery aroma unlike any prata I’d ever had.

My first order of business was to eagerly tear into the prata and I just wish you could hear the satisfying crunch it made. As I pulled off a piece in one swift motion, flecks of its crust flaked right off. Wow, I just knew I was in for a treat.

And indeed, the prata went down with an audible crisp in my mouth that echoed that sensation right on. It gave way to a fluffy, flaky interior that carried a gentle savoury sweetness from the butter within. To my delight, it wasn’t excessively greasy either. I never thought it possible to enjoy prata without any form of curry or sauce, let alone a plain one. But there we were, and I was floored.

Of course, each order of prata was served with some fish curry on the side. It had a viscous consistency and sported a promising bright orange hue. The bits of fish scattered within were a welcome surprise.

While I appreciated how smooth and thick the curry was, it was unfortunately tepid and rather one-dimensional. Its predominant flavour profile—or lack thereof—was a subdued tang; it lacked the robust spices and aromatic complexities characteristic of a stellar Indian curry. 

For good measure, I put its pairing with my Plain Prata to the test. Yep, the prata was better off enjoyed on its own. I reckon it’d go well with a sprinkle of sugar, though.

Moving on, I opted for my usual order of Egg & Cheese Prata (S$2.50). This best-of-both-worlds combination is infallible to me, and I was all the more excited to try the promised crispy take on this typically soft and doughy creation.

The prata was noticeably thicker and doughier than its Plain counterpart, though it wasn’t a problem by any means, with filling and all. However, it did seem as though the ingredients were concentrated in its bottom half.

Golden-brown as its exterior did appear, the crunch sadly never came for this one. Tearing into it was anticlimactic, to say the least.

Peeling back the crust revealed a glossy layer of melted cheese atop a layer of fluffy egg. However, I was rather perplexed by how the prata itself lacked the distinct creamy savouriness of cheese and was instead dominated by the earthy flavours of the egg. It unfortunately leaned towards the dry side, too.

Overall, I’d say that while the Egg & Cheese Prata certainly wasn’t inedible, it was mediocre at best.

My final conquest was the Chicken Murtabak (S$6). Although I’d never eaten it before, the mere description of this stuffed flatbread was enough to convince me to order one.

Call me a frog in the well, but my eyes widened at the sight of the Murtabak. It was certainly a showstopper, stretching the full length of a large rectangular plate. As with its prata counterparts, it sported an inviting brown crust. Beneath the crisp exterior, a medley of vibrant ingredients peeked out, only adding to its allure.

The murtabak was cut into bite-sized pieces, each equally stuffed with bits of chicken, egg and onions that spilt out from the sides — I kid you not.

Unfortunately, it fell short of what I had anticipated. Perhaps I had my expectations set a little too high, but the murtabak failed to deliver on flavour as it did on visual appeal. 

My main gripe was with the bits of chicken — they were a tad dry, with a cumin-heavy profile that overshadowed the other elements. Moreover, I had hoped that the onions would add a little flavour depth and cut through the overpowering spice, but they were disappointingly bland. 

Despite that, I appreciated the textural contrast the crunchy onions lent to the chewy chicken and soft egg. On the other hand, the murtabak crust itself lacked a crisp that would’ve tied it all together; it felt like I was biting into a limp piece of tortilla wrap instead.

Regardless, I must laud the generosity in ingredients; the Chicken Murtabak delivered value for money above all.

Final Thoughts

So, does Crispy Roti Prata live up to its name? Truth be told, I can’t definitively agree or disagree. Where the element of crispiness is concerned, their crowd favourite Plain Prata undoubtedly reigned supreme. 

On the other hand, the Egg & Cheese and the Chicken Murtabak proved lacklustre in that arena. However, I certainly understand the challenge of achieving a crispy crust that holds up well with all those ingredients within. Still, I’d say that they were fairly average and worth a try only if you’re in the area and are looking for a decent prata fix.

The same can’t be said for the Plain Prata, though! I absolutely wouldn’t mind travelling for it again, as long as I don’t find a crispier alternative elsewhere!

Expected damage: S$1.40 – S$7 per pax

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