Prata Potato Puffs
These prata potato puffs are easy to make, not oily but crispy (on the outside) and fluffy and can be kept in the refrigerator for days.
frozen roti prata
hard boiled quail eggs
Wash potatoes and peel skin. Boil potatoes with a pinch of salt until soft and tender for about 15-20 minutes Mash cooked potatoes with a fork, leaving some chunks behind.
Add enough oil in wok, use medium heat fry onion and curry powder till fragrant.
Add cooked potatoes together with the seasoning and milk, stir fry well. Dish up potato filling and leave to cool.
Slightly thaw prata just soft enough to fold. Dap some flour on your palm as the prata will get soft quickly and sticky when folding.
Place potato filling on prata with two qauil eggs. Fold it up over, use your fingers to make pleat on one side of the wrapper until completely sealed like a crescent shape.
Place the prata potato puffs on a lined baking tray and egg wash the tops of each puff..
Bake at preheated oven at 200C for 15 minutes and egg wash again on the puffs. Continue to bake for another 5 minutes till golden brown.
prata potato puffs
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Prata Potato Puffs by Anncoo Journal