By Devi Poojari
June 25, 2024
Also known as Mughlai paratha, this popular flatbread from Bengal is a delicacy made using minced meat, spices and eggs stuffed into dough. The contrast of the crisp exterior and soft, juicy interior makes this a lip-smacking option to enjoy with some chutney for a snack you can share.
2 cups all-purpose flour Salt, to taste Water, for kneading 2 tablespoons ghee
250 grams minced chicken/mutton 2 eggs 1 onion, finely chopped 2-3 green chilies, finely chopped 3 teaspoons ginger-garlic paste 1 teaspoon cumin powder 1 teaspoon coriander powder 1/2 teaspoon garam masala powder Salt, to taste Fresh coriander leaves, chopped Oil, for cooking
Combine all the ingredients for the dough in a mixing bowl and knead into a soft mass to rest for 25-30.
Heat ghee in a pan over medium heat and add the onions to sauté until they turn golden brown.
Add the ginger-garlic paste and green chillies to cook for a couple of minutes.
Tip the minced chicken or mutton into the pan, along with the spice powders and brown it slightly.
Whisk the eggs and pour over the cooked meat mixture and stir continuously until they cook.
Cool the mixture while you divide the dough into equal portions and roll out each one into a thin sheet.
Scoop some of the meat mixture on to the dough and fold the edges towards the centre to cover the filling and form a sealed ball.
Gently roll out the stuffed ball into a round shape, taking care not to let the filling spill out.
Place the rolled Porota on a hot, greased tawa and cook on one side until it starts to puff up and small bubbles appear.
Flip the porota and drizzle a little ghee around the edges to cook until both sides are crispy. Serve hot.