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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Shorshe Dim Porota Recipe - Bengali Eggetarian Dinner | CraftMyMeals

Instructions

1
Prepare the Mustard Paste and Eggs
- Soak the black mustard seeds, yellow mustard seeds, and poppy seeds in 1/4 cup of warm water for at least 20 minutes. This helps in creating a smooth paste.
- Drain the water and transfer the soaked seeds to a grinder. Add 2 green chilies and a pinch of salt. Grind to a very fine, smooth paste, adding a tablespoon of water at a time if needed.
- Make a few shallow slits on the hard-boiled eggs. In a bowl, toss the eggs with 1/4 tsp of turmeric powder and 1/4 tsp of salt. Ensure they are evenly coated.
2
Shallow Fry the Eggs
- Heat 2 tbsp of mustard oil in a kadai or pan over medium heat until it is slightly smoking. This removes the raw pungency of the oil.
- Carefully slide in the marinated eggs and fry for 2-3 minutes, turning them gently until they develop a light golden-brown, slightly crisp layer.
- Remove the fried eggs from the pan and set them aside.
3
Prepare the Gravy Base
- In the same pan, add 1 tbsp of mustard oil. Once hot, add the nigella seeds and the 2 slit green chilies. Let them sizzle for about 30 seconds until fragrant.
- Turn the heat to low. Add the prepared mustard-poppy seed paste, the remaining 3/4 tsp turmeric powder, and the Kashmiri red chili powder.
- Sauté for 1-2 minutes, stirring continuously. It is crucial not to overcook the mustard paste as it will turn bitter.
4
Simmer the Curry
- Pour in 1.5 cups of warm water, the remaining 3/4 tsp salt, and the sugar (if using). Stir well to combine everything.
- Bring the gravy to a gentle boil over medium heat.
- Once it starts boiling, carefully add the fried eggs back into the pan.
- Cover the pan, reduce the heat to low, and let it simmer for 5-7 minutes. This allows the eggs to absorb the rich flavors of the mustard gravy.
5
Finish and Serve
- Turn off the heat. Drizzle the remaining 1/2 tbsp (1.5 tsp) of raw mustard oil over the curry. This is a key step for the authentic Bengali aroma and flavor.
- Let the curry rest for 5 minutes before serving.
- Serve Shorshe Dim hot with steamed white 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.

Shorshe Dim with Bengali Porota

Nutrition per Serving

Recipes in this Meal

1. Shorshe Dim

Ingredients

2. Bengali Porota

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About Shorshe Dim with Bengali Porota

Instructions

Ingredients

Instructions