Crispy, flaky layers in a classic triangular shape make this Bengali flatbread a delight. Made with all-purpose flour and fried to golden perfection, it's the perfect partner for rich curries and gravies.
Prep15 min
Cook25 min
Servings4
Serving size: 2 porotas
294cal
6gprotein
50gcarbs
7g
Ingredients
2 cup Maida
2 tsp Sugar
1 tsp Salt
2 tbsp Ghee (melted, for the dough)
0.75 cup Warm Water (or as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida, sugar, and salt. Whisk them together.
Add 2 tbsp of melted ghee to the flour mixture. Use your fingertips to rub the ghee into the flour until it resembles coarse breadcrumbs. This step is key for a flaky texture.
Gradually pour in the warm water while mixing to form a dough. Knead for 8-10 minutes on a lightly floured surface until the dough is soft, smooth, and elastic, but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for a minimum of 30 minutes. This allows the gluten to relax, making the porotas softer.
A classic Bengali delight where hard-boiled eggs are simmered in a rich, spicy onion-tomato gravy. This semi-dry curry is packed with flavor and pairs perfectly with rice or luchis.
Prep15 min
Cook35 min
Servings4
Serving size: 2 eggs(2 eggs with potato and gravy)
Homestyle Porota with perfectly spiced Dim Kosha – a protein-packed comfort food for any meal!
This bengali dish is perfect for breakfast or lunch. With 696.35 calories and 23.27g of protein per serving, it's a nutritious choice for your meal plan.
fat
2
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.
3
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.
4
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.
403cal
17gprotein
31gcarbs
24gfat
Ingredients
8 pcs eggs (Large eggs, hard-boiled)
2 pcs potatoes (Medium-sized, boiled and peeled)
2 pcs onion (Large, finely chopped)
2 pcs tomatoes (Medium, pureed)
1 tbsp ginger paste
1 tbsp garlic paste
2 pcs green chilies (Slit lengthwise)
4 tbsp mustard oil
1 tsp turmeric powder
1 tsp kashmiri red chili powder (For color, adjust to taste)
1 tsp cumin powder
1 tsp coriander powder
0.5 tsp garam masala powder
1 pcs bay leaf
1 inch cinnamon stick
2 pcs green cardamoms (Slightly crushed)
2 pcs cloves
0.5 tsp sugar (Helps balance the flavors)
1.5 tsp salt (Adjust to taste)
1 cup water (Warm)
2 tbsp coriander leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Eggs and Potatoes
Hard boil the eggs for 10-12 minutes. Immediately transfer to an ice bath to cool, then peel them.
Using a knife, make a few shallow, lengthwise slits on the surface of each peeled egg. This helps them absorb the gravy.
Cut the boiled and peeled potatoes into halves or quarters.
2
Shallow Fry Eggs and Potatoes
Heat 2 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium heat until it's slightly smoking.
Reduce heat, add a pinch of turmeric powder and salt to the oil.
Gently slide in the boiled eggs and fry for 2-3 minutes, turning them, until they develop a light golden, slightly blistered skin. Remove with a slotted spoon and set aside.
In the same oil, add the potato pieces and fry for 4-5 minutes until they are golden brown on all sides. Remove and set aside with the eggs.
3
Prepare the Masala Base (Kosha)
Add the remaining 2 tbsp of mustard oil to the same pan. Heat it up.
Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Add the finely chopped onions. Cook on medium-low heat, stirring frequently, for 10-12 minutes. The onions must be deeply browned and caramelized for the authentic 'kosha' taste and color. Do not rush this step.
4
Cook Aromatics and Spices
Add the ginger and garlic paste. Sauté for 1-2 minutes until the raw aroma disappears.
Add the tomato puree and slit green chilies. Cook for 3-4 minutes until the mixture thickens.
Lower the heat and add all the powdered spices: turmeric, Kashmiri red chili, cumin, and coriander powder. Mix well and cook for 5-7 minutes, stirring continuously. Add a splash of water if the masala starts to stick. Cook until the masala darkens in color and oil begins to separate from the sides.
5
Combine and Simmer
Add the fried potatoes and eggs back into the pan. Add salt and sugar.
Gently toss everything together for 2-3 minutes, ensuring the eggs and potatoes are thoroughly coated with the masala.
Pour in 1 cup of warm water and stir gently. Bring the curry to a boil.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 7-8 minutes. This allows the flavors to meld and the gravy to thicken to a rich, semi-dry consistency.
6
Garnish and Serve
Turn off the heat. Sprinkle the garam masala powder over the curry and give it a gentle stir.
Garnish with freshly chopped coriander leaves.
Let the Dim Kosha rest, covered, for at least 5 minutes before serving. This helps the flavors to settle.
Serve hot with steamed rice, luchi, porota, or roti.
