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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.
For 4 servings
Prepare the Dough
Shape the Porotas
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.
This bengali recipe takes 70 minutes to prepare and yields 4 servings. At 293.68 calories per serving with 6.46g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
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Fry the Porotas
Serve
Replace half of the maida with atta (whole wheat flour) for a nuttier flavor and more fiber. You may need to add a little more water as atta absorbs more liquid.
Add 1/2 teaspoon of ajwain (carom seeds) or kalonji (nigella seeds) to the dough for a fragrant, savory twist.
For a sweet treat, increase the sugar in the dough to 1 tablespoon. This version pairs wonderfully with a cup of tea.
Made from refined flour, porota is a rich source of simple carbohydrates, which the body can quickly convert into glucose for an immediate energy boost.
As a beloved traditional dish, enjoying porota can provide psychological comfort and a sense of satisfaction, which contributes to overall well-being.
Porota is an excellent vehicle for nutrient-dense side dishes. It's typically eaten with lentil dals or vegetable and meat curries, helping you consume a balanced meal with proteins, vitamins, and minerals.
Bengali Porota, also known as 'Trikon Porota', is distinct for its triangular shape and its light, flaky layers created by folding ghee-layered dough. It is typically made with maida (all-purpose flour), making it softer and lighter than many North Indian parathas which are often made with atta (whole wheat flour) and can be round or stuffed.
The key to flaky porotas lies in the layering process. Ensure you are brushing a thin layer of ghee and sprinkling a little dry flour before each fold. Also, when rolling the final triangle, be gentle and don't apply too much pressure, as this can compress the layers together.
Yes, you can prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature for about 30 minutes before you start rolling and frying.
While you can use a neutral vegetable oil, ghee is highly recommended for its authentic flavor, aroma, and its ability to create superior flaky layers. The taste and texture will be noticeably different with oil.
Bengali Porota is a traditional indulgence made with refined flour (maida) and fried in ghee. It is high in carbohydrates and fats, making it energy-dense. It's best enjoyed in moderation as part of a balanced meal, paired with vegetable or lentil curries.
One serving, which consists of two porotas, contains approximately 380-420 calories. The exact count can vary based on the amount of ghee used for frying and the size of the porotas.
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