Bengali Porota with Bandhakopir Torkari

Shape the Porotas

• After resting, knead the dough for another minute. Divide it into 8 equal portions and roll them into smooth balls.
• Take one dough ball and dust it with a little maida. Roll it out into a thin circle, about 5-6 inches in diameter.
• Brush about 1/2 tsp of melted ghee evenly over the surface of the circle. Lightly sprinkle some dry maida over the ghee.
• Fold the circle in half to create a semicircle. Brush the top surface of the semicircle with ghee and sprinkle with maida again.
• Fold the semicircle in half once more to form a triangle. Press the edges gently.
• Lightly dust the triangle with maida and carefully roll it out into a larger triangle, about 5-6 inches on its longest side and 1/4 inch thick. Be gentle to preserve the layers.

Fry the Porotas

• Heat a tawa or a non-stick skillet over medium heat. The tawa should be hot but not smoking.
• Place a rolled porota onto the hot tawa. Cook for about 30-45 seconds, until you see small bubbles forming on the surface.
• Flip the porota. Drizzle about 1 tsp of ghee on top and around the edges.
• Fry for 1-2 minutes, gently pressing with a spatula, until golden-brown spots appear. You will see the layers begin to separate.
• Flip again, add another 1/2 tsp of ghee if needed, and cook the other side until it's golden brown and crisp.
• Remove the cooked porota from the tawa and repeat the process for the remaining dough balls.

Serve

• Once a porota is off the heat, place it on a flat surface. Gently clap or crush it between your palms to fluff up and separate the layers.
• Serve immediately while hot and flaky with classic Bengali dishes like Aloo'r Dom, Kosha Mangsho, or Cholar Dal.

Garnish with freshly chopped coriander leaves. Serve hot with steamed rice and dal, or with rotis.