Bengali Porota with Chicken Bharta

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.

Combine and Simmer

• Add the shredded chicken to the gravy along with 0.75 tsp of salt (or to taste). Mix well to ensure the chicken is evenly coated with the masala.
• Pour in about 1/2 to 3/4 cup of the reserved chicken stock to adjust the consistency. Bring the mixture to a gentle simmer.
• Cover the pan and let it cook on low heat for 8-10 minutes, allowing the chicken to absorb all the flavors of the gravy.

Finish and Garnish

• Uncover the pan. Stir in the garam masala, crushed kasuri methi, and fresh cream. Mix gently.
• Add the chopped hard-boiled eggs and fold them into the curry carefully.
• Cook for another 2 minutes on low heat, then turn off the flame.

Infuse Smoky Flavor (Dhungar Method - Optional)

• Place a small, heatproof steel bowl in the center of the chicken bharta.
• Using tongs, heat the piece of charcoal over a direct flame until it is red hot.
• Carefully place the hot charcoal in the bowl. Pour the ghee over the charcoal.
• As soon as it starts smoking profusely, immediately cover the pan with a tight-fitting lid. Let it rest for 5-7 minutes to infuse the smoky flavor.
• After 5-7 minutes, carefully remove the lid and the bowl with the charcoal.

Serve

• Garnish with fresh chopped coriander leaves.
• Serve hot with naan, roti, paratha, or steamed rice.