Wednesday, April 19, 2006
Kerala Porota is synonymous with Kerala's hotels or its 'thattukadas'. I just finished my brunch...ate some porotas with my andhra egg curry. Vow! Made for each other they are, yaar ! Ever since my mom told me that easy recipe to make 'porota', I have stopped filling my freezer with those frozen porotas we get at the kerala shops in Birmingham. Though a bit fatty, kerala porota is too good to resist with some real spicy veg or nonveg curry.
maida-500g (4 10 porotas)
ghee/dalda-2 tbsp(melted) (You can again use oil as well)
Water & salt-as required
Blend egg well with milk, water and salt and add this to the flour. Knead the mixture well enough to a consistency slightly loose than that of chappathi. Cover the dough with a wet cloth and leave it for 2 or 3hrs. Then divide it into balls of equal size(a big lemon size). Apply some oil and roll it out into thin rounds like chappathi. Again pour some generous amount oil/ghee/dalda and then roll the 'chappathi' from both the ends towards the middle. Hold the 'chappathi' from one end and curl it into a flat round roll. Keep doing the same with the remaining balls. Once finished, take the first roll and roll it out flat using a roller pin once again, not too thin and roast it on a hot tava, pressing it occasionally, so that it starts bulging...Once you have made a few 'porotas' like this, hold 2 porotas and smash it against each other, so that it will turn out to be soft and layered. Serve hot with any of your spicy curries.
Posted by indianadoc at 1:56 AM