"Roti-Prata" is regular affair at this home, with less use of ghee / oil. We definitely love these soft, moist, "oporta muchmuchey" flat breads or porota that is used to prepare egg-chicken-mutton roll in streets of Kolkata. Many Bengali Homes do prepare such porota / flatbread adding both salt, sugar in dough. Reaching this island, I saw they make similar something. Starting to blog, I knew Kerala makes awesome porotas too. That awesomeness comes from kneading dough with lot of oil, sugar, salt, may be baking powder, in shaping balls. My kind of FLAKY POROTA uses less oil than is required, shaping of balls may be less accurate, yet I feel mine are worth sharing.
It is not so that this home eats healthy, I am not actually comfortable about using lot of ghee, oil, butter, cream in cooking. An average Bengali will echo me, our stomachs are seasoned to "ada-jirey-lanka bata," I refer to majority of middle class Bengali, what they eat is my focus. My blog will always reflect what we eat at this home, environment I grew up in. My effort or wish will always be to connect my place of origin to my present. In fact, my Friday share would also reflect my mind. We should always act according to our ability, taste buds. Even if doctor prescribes us salad at every meal, we cannot, we will not. "Patla maacher jhol, shukto, patla korey dal" had been our health food for ages, I do not believe they kill you, every day having biryani is definitely wrong!
You see I am not in habit of faking much. I told you I will feed my men Parshe Maach beside chicken, I did. Mumma debones fish for son of the house, he eats them too. I definitely will not touch chicken when I have cooked my kind of fish.
I eat fish like a cat since age 6, the maternal grandfather taught me techniques of deboning fish. An Eastern Indian, an outwardly Bengali will be mad about river water fish. What is hurtful in that? I reach out to people with FLAKY POROTA too. At this home, low oil porotas / flat breads are made adding different ingredients. This was my "khasta porota" without using sugar in dough, felt its worth sharing. I prepare basic "aloor dom" for my family with handmade breads, I don't go to work. You can choose any sauce or pickle to go with it. If you wish, get a salad too.
INGREDIENTS :
REFINED FLOUR : 11/2COFFEE MUG + 11/2TSP
MULTI GRAIN ATTA FLOUR : 1/2 OR LITTLE MORE OF A COFFEE MUG
BAKING POWDER : 1/3TSP
SALT : AS REQUIRED
OIL : 3TBSP+3TBSP
GHEE : 1TSP FOR FRYING EACH FLAT BREAD + 2TBSP
PROCEDURE :
Take both flours in a bowl. Add baking powder, mix well. Make hole in middle, add 3 tbsp of oil.
Rub well for 2-3 minutes.
Add water little by little, knead to prepare dough, soft, smooth. It may take some 7-8 minutes.
Add 3tbsp oil to dough, knead again for 3-4 minutes.
Keep covered for 15-20 minutes with clean, moist, soft, white cloth. I am not particular, covered it with a plate.
Remove cover, knead dough again for 2-3 minutes.
Tear off tennis ball sized portions, smoothen between your palms.
Prepare paste mixture with 2tbsp ghee, refined flour.
Roll out each balls into big roundel. We need not be too particular about round shape. Brush paste mixture all over.
Keep folding in parts, starting from top to bottom.
Start folding from sides to give round, ring shape to each of portions.
Once all are done, cover them for half an hour.
Heat pan on gas top. Remove cover, take one portion at a time on rolling base, press on middle.
Roll out round porota / flat bread shape. The excess amount of ghee makes it slippery, I failed to get them perfectly round.
Put one flat bread on pan. We will cook both sides well before adding 1tsp ghee to each.
They would look as below after being done!
Fry each in this manner. Take all of them together on plate. Press from all sides before serving. Be careful, do not burn your palms.
Serve with any side of choice or pickle or sauce.
No comments :
Post a Comment