Name: Bengali Porota
Prep time: 15 min
Cook time: 25 min
Total time: 70 min
Yield: 4 servings
Cuisine: bengali
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)

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Dimer Omelette Torkari & Porota - Bengali Eggetarian Dinner | CraftMyMeals

Instructions

1
Prepare the Omelettes
- In a medium bowl, whisk the eggs with the finely chopped onion, green chili, 2 tbsp of chopped coriander leaves, 1/4 tsp turmeric powder, and 1/4 tsp salt until well combined.
- Heat 1 tbsp of mustard oil in a non-stick pan or tawa over medium heat.
- Pour one-third of the egg mixture into the pan and swirl to create a thin, even omelette. Cook for 2 minutes until the top is set.
- Flip the omelette and cook for another minute. Slide it onto a plate. Repeat with the remaining egg mixture to make 2-3 omelettes in total.
- Once the omelettes have cooled slightly, roll them up tightly and slice them into 1-inch thick pieces. Set aside.
2
Start the Curry Base
- Heat the remaining 3 tbsp of mustard oil in a kadai or deep pan over medium heat until it's slightly smoking to mellow its pungency.
- Reduce the heat and add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30 seconds until they become fragrant.
- Add the sliced onion and fry for 6-8 minutes, stirring occasionally, until it turns soft and golden brown.
3
Cook the Masala
- Add the ginger and garlic paste and sauté for 1 minute until the raw aroma disappears.
- Stir in the tomato puree and cook for 4-5 minutes, until it thickens and oil begins to separate from the masala.
- Add the remaining 1/2 tsp turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, and the remaining 1 tsp of salt. Mix well and cook for another minute.
4
Simmer the Gravy
- Add the cubed potatoes to the pan and stir to coat them thoroughly with the masala. Cook for 2 minutes.
- Pour in the hot water, stir everything together, and bring the gravy to a boil.
- Cover the pan, reduce the heat to low-medium, and simmer for 12-15 minutes, or until the potatoes are fork-tender.
5
Combine and Finish
- Once the potatoes are cooked, gently slide the sliced omelette pieces into the simmering gravy.
- Sprinkle the garam masala over the top.
- Simmer gently, uncovered, for 2-3 minutes. This allows the omelettes to absorb the flavors without breaking apart. Do not over-boil.
- Garnish with the remaining 2 tbsp of fresh coriander leaves. Serve hot with steamed rice.

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.
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.

Dimer Omelette Torkari with Bengali Porota

Nutrition per Serving

Recipes in this Meal

1. Dimer Omelette Torkari

Ingredients

2. Bengali Porota

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About Dimer Omelette Torkari with Bengali Porota

Instructions

Ingredients

Instructions