Bengali Porota with Keema Ghugni

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

• Pour the cooked yellow peas along with all their cooking liquid into the keema masala.
• Add the slit green chilies and mix everything gently.
• If the gravy seems too thick, add up to 1 cup of hot water to reach your desired consistency. Bring the mixture to a boil.
• Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. This allows the keema and peas to absorb the flavors of the spices.

Garnish and Serve

• Turn off the heat. Stir in the garam masala powder and half of the chopped coriander leaves.
• Let the Keema Ghugni rest, covered, for 5 minutes before serving.
• Serve hot, garnished with the remaining fresh coriander leaves. Offer lime wedges on the side for squeezing over, and optionally, some finely chopped raw onions for extra crunch.