Dimer Porota
A popular Bengali street-style egg-stuffed flatbread with flaky layers outside and a soft, savory center. It is filling without being too heavy, and tastes great with ketchup, chutney, or a cup of hot tea.
For 4 servings
- knead · ~20 min
Knead the dough.
1.Add all-purpose flour, 0.25 tsp salt, sugar, and 1 tbsp oil to a bowl.2.Pour in water gradually and knead to a soft, smooth dough.3.Cover the dough and let it rest for 15 minutes.TIPA soft dough makes it easier to roll thin and fold without tearing. - mix · ~3 min
Mix the egg filling.
1.Crack the eggs into a bowl.2.Add onion, green chili, cilantro, black pepper, and the remaining 0.25 tsp salt.3.Whisk well until the yolks and whites are fully combined. - prep · ~7 min
Divide and roll the dough.
1.Divide the rested dough into 4 equal portions.2.Roll each portion into a thin square or round sheet on a lightly oiled surface.3.Keep the rolled pieces ready for cooking.TIPRoll the dough thin but not paper-thin, so it can hold the egg without breaking. - fry · ~2 min
Cook the first side of each porota.
1.Heat a flat pan over medium heat and add a little oil.2.Place one rolled dough sheet on the pan.3.Cook for 30 to 40 seconds until the bottom just starts to set. - assemble · ~2 min
Add the egg and fold the porota.
1.Pour one-fourth of the egg mixture into the center of the partially cooked dough.2.Fold in the sides to make a square parcel and seal the egg inside.3.Drizzle a little more oil around the edges.TIPWork quickly after adding the egg so it stays inside the folds and sets neatly. - fry · ~10 min
Cook until golden on both sides.
1.Flip the folded porota carefully once the base is firm.2.Cook on medium heat, pressing gently, until both sides are golden and the egg is cooked through.3.Repeat with the remaining dough and egg mixture.TIPKeep the heat medium so the egg cooks through before the outside gets too dark. - serve
Serve the dimer porota hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Finely chop the onion and chili so the folds seal cleanly and the egg cooks evenly inside.
- 2Resting the dough is important here; it relaxes the gluten so you can roll thin sheets without springing back.
- 3Par-cook the first side only until it just loses its raw look; overcooking at this stage makes folding harder.
- 4Keep the egg mixture stirred between porotas, because the onion and herbs sink quickly to the bottom.
- 5Use medium heat throughout so the center sets fully before the outside turns too dark or tough.
- 6Press the folded edges gently with a spatula after flipping to help the trapped egg cook into the corners.
- 7Dimer porota is best eaten right off the pan, but you can reheat on a dry tawa to bring back some crispness.
Adapt it for your goals.
Low-oil
Use a well-seasoned or nonstick pan and brush on oil instead of pouring it, for a lighter porota with less surface grease.
spicierSpicier
Add extra green chili and a little more black pepper to the egg mixture for a sharper, more street-stall style heat.
vegetable loadedVegetable-loaded
Mix in very finely chopped capsicum or grated carrot in small amounts for more texture and color without changing the basic method.
attaAtta
Replace part or all of the all-purpose flour with whole wheat flour for a nuttier taste and a more rustic, everyday breakfast feel.
Why this is on our healthy list.
Protein from Eggs
The egg filling makes this flatbread more satisfying and helps turn it into a balanced breakfast or snack.
Herb and Aromatic Boost
Onion, green chili, and cilantro add flavor and plant compounds, so the dish tastes vibrant without needing heavy sauces.
Filling Meal Option
The combination of flatbread and egg gives both energy and staying power, making it useful for a hearty morning meal.
Frequently asked questions
Usually the dough was rolled too thin, the first side was not set enough, or too much egg was added. Par-cook briefly, use one-fourth filling, and fold quickly.
