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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Doi Dim & Porota Recipe - Bengali Eggetarian Dinner | CraftMyMeals

Instructions

1
Prepare the Eggs
- Make 2-3 shallow slits on each hard-boiled egg. This helps them absorb the gravy.
- In a small bowl, toss the eggs with 1/4 tsp of the turmeric powder and a pinch of salt.
- Heat 1 tbsp of mustard oil in a kadai or pan over medium heat. Lightly fry the eggs for 2-3 minutes until they develop a pale golden, slightly blistered crust. Remove from the pan and set aside.
2
Create the Yogurt Marinade
- In a separate bowl, ensure your yogurt is at room temperature and whisk it until completely smooth and lump-free.
- To the whisked yogurt, add the remaining 1/2 tsp turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, sugar, and 1/2 tsp of salt.
- Mix everything thoroughly to form a smooth, uniform paste. Set this mixture aside.
3
Sauté Aromatics
- In the same pan, heat the remaining 2 tbsp of mustard oil over medium heat.
- Add the bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
- Add the finely sliced onions and fry, stirring occasionally, for 6-7 minutes until they are soft and golden brown.
- Add the ginger and garlic paste. Continue to cook for another 2 minutes until the raw aroma disappears.
4
Build the Gravy
- Turn the heat down to the absolute lowest setting. Wait for 30 seconds for the pan to cool slightly.
- Add the spiced yogurt mixture to the pan. Begin stirring immediately and continuously for 2-3 minutes. This is the most crucial step to prevent the yogurt from curdling.
- Continue cooking until you see oil beginning to separate from the masala at the edges.
- Pour in 1 cup of warm water and the remaining salt. Stir well to combine.
5
Simmer and Finish
- Bring the gravy to a gentle simmer over low heat. Do not let it come to a rolling boil.
- Gently slide the fried eggs and the slit green chillies into the gravy.
- Cover the pan and let it simmer for 5-7 minutes, allowing the eggs to absorb the flavors of the curry.
- Turn off the heat. Sprinkle the garam masala powder and chopped coriander leaves over the curry.
- Let the Doi Dim rest, covered, for 5 minutes before serving. This allows the flavors to meld beautifully.

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.

Doi Dim with Bengali Porota

Nutrition per Serving

Recipes in this Meal

1. Doi Dim

Ingredients

2. Bengali Porota

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About Doi Dim with Bengali Porota

Instructions

Ingredients

Instructions