Midas – Unique BAKED Prata with Amazing Chicken Curry

Prata is a staple for all Singaporeans and seems to hit the spot every single time. Crispy on the outside and doughy on the inside, the South-Indian flatbread is made by frying stretched dough which gets its flavour from ghee, a type of Indian clarified butter. Sadly, expanding waistlines don’t allow for too much indulgent prata suppers. Mr Sax Choa aims to bring the goodness of prata, without the guilt, to the heartlands. His stall, MIDAS Every Touch is Gold, has moved from Jalan Kukoh Market to the new Yishun Park Hawker Centre. Mr Choa, who was previously in the operations side of F&B for 25 years, is bringing healthy BAKED prata to the table. In his rendition of roti prata, there is no oil used at all! Wow, how’s that for healthy?

We tried the Master Touch Chicken Curry Set B ($5.80), which comes with 2 Golden Touch Baked Roti Pratas and a bowl of Master Touch Curry. You have a choice of original and spring onion prata. We got one of each to try. So what exactly is Master Touch Curry?

Mr Choa told us that he came up with the top-secret curry after modifying the recipe 4 times. The curry is neither Indian curry which tends to be oilier nor Chinese curry which usually has coconut cream added. It toes the line between the two styles of curry, with a lingering taste of mustard. The curry is rich and fragrant, with a homey feel to it. It comes with generous chunks of succulent fork-tender chicken, a whole potato and a hard-boiled egg. You’re definitely getting your money’s worth with this $5.80 set.

The stall’s signature Golden Touch Baked Plain Roti Prata is much fluffier than normal pratas. The baked prata resembles a puff pastry, being extremely crisp with thin layers throughout the prata. It really did not feel greasy or oily at all! Honestly, it was as satisfying as normal prata for me. 

Currently, there are 2 flavours of baked prata available at Midas – original, and a spring onion variation. The spring onion prata seems to be slightly more buttery as compared to the plain one. Both look rather similar in appearance and there isn’t a significant difference in the taste.

The baked prata soaks up the rich curry after being dipped in and tastes excellent.

Another dish which was recommended to us was the Golden Yolky Baked Roti Prata ($5). It consists of 2 pieces of their signature Golden Touch Baked Roti Prata, drizzled with Masala Salted Egg Yolk sauce. Mr Choa told us that the recipe for the Masala Salted Egg Yolk is created by him as well. He makes the sauce from scratch! The sauce was chunky and clumpy instead of being creamy like we expected, but it was satisfyingly savoury and was an excellent accompaniment to our plain baked pratas. We thought that it got a little cloying as the buttery pratas and the rich sauce makes the dish too heavy on the palate. Do consider getting this as a side dish to share, as it is worth a try.

I would return to Midas as Mr Choa is always coming up with new creations such as Golden Pocket Murtabak Puff (Sardine/Corn Beef). He has also introduced a Pan-Fried Golden Onion Omelette Roti Prata ($2.50) if baked pratas are not to your liking. My favourite part of the meal was the unique chicken curry. Be sure to try it if you’re there.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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