Fluffy Roti Prata at Springleaf Prata

Whether for breakfast, lunch, dinner, or supper, Singaporeans love their prata any time of the day. This Indian specialty is crispy on the outside but soft and chewy on the inside, usually paired with an accompanying dish of spicy curry for dipping. 

Springleaf Prata’s version is famous for being especially crispy, and for using innovating ingredients beyond the classic fillings. Every year, Springleaf Prata churns out a trendy, fusion prata dish on their special menu that’s as indulgent as they are delicious.

With so many different ways to enjoy prata, Springleaf Prata is always my go-to place, especially when the late night hunger pangs hit!

 

Springleaf’s pratas are known for being especially crispy and crunchy.

 

The Springleaf Prata outlet tucked in Jalan Tua Kong. 

 

The famous Plaster Blaster, with plain prata, ham, poached egg, hollandaise sauce and spring onions. 

 

The sinful Umami 50, released in 2015 to celebrate Singapore’s 50th year of independence, comes packed with chicken floss, spam, and cheese.