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A classic Bengali breakfast where a flaky, pan-fried flatbread is stuffed with a savory spiced egg scramble. It's hearty, delicious, and perfect with a side of pickle or yogurt.
Prepare the Dough
Make the Egg Filling
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A classic Bengali breakfast where a flaky, pan-fried flatbread is stuffed with a savory spiced egg scramble. It's hearty, delicious, and perfect with a side of pickle or yogurt.
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 573.64 calories per serving with 18g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or snack.
Stuff the Parathas
Roll and Cook the Parathas
Serve Hot
Add 1/4 cup of grated cheddar or mozzarella cheese to the egg filling after it has cooled for a gooey, cheesy version.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper to the egg scramble for extra heat.
Finely chopped bell peppers, carrots, or boiled peas can be added to the egg filling for extra nutrition and texture. Sauté them with the onions.
You can make the dough with a mix of half atta and half all-purpose flour (maida) for a flakier, restaurant-style texture.
Eggs are a primary ingredient, providing high-quality protein that is essential for muscle repair, growth, and overall body function.
Made with whole wheat flour (atta), this dish offers complex carbohydrates and fiber, which provide sustained energy and help in maintaining stable blood sugar levels.
This recipe includes ingredients like onions, coriander, and turmeric, which contribute essential vitamins, minerals, and antioxidants that support overall health.
One Dimer Porota contains approximately 300-320 calories, depending on the amount of oil used for cooking and the size of the paratha.
Dimer Porota can be a balanced meal. It provides protein from eggs and complex carbs from whole wheat flour. However, it is shallow-fried, which increases its calorie and fat content. To make it healthier, use minimal oil for cooking and serve it with yogurt and salad.
Yes, you can prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours. Let it come to room temperature for about 30 minutes before you start rolling.
Tearing usually happens for three reasons: the dough is too stiff, the filling is too warm, or you are applying too much pressure while rolling. Ensure your dough is soft and pliable, the filling is completely cool, and you roll with a gentle, even hand.
Dimer Porota is delicious on its own but pairs wonderfully with plain yogurt (dahi), mango or lime pickle (achar), mint chutney, or a simple kachumber salad.
While traditionally made with atta (whole wheat flour), you can use all-purpose flour (maida) for a softer, flakier texture, or a mix of both. You can also try multigrain flour for a healthier alternative.