There are loads of Indian breads such as rotis, naans, porathas, puris etc. which are served with curries. Some of the breads are fried in oil or ghee, some cooked on a tawa (griddle) and some baked in a tandoori oven. Some breads are stuffed with vegetables, herbs or cheese and some Gujarati delicacies called puran poori are stuffed with sweet lentils. This recipe is adapted from the plain poratha recipe. I started making these porathas when my kids were young and fussy eaters. Not sure whether it was the taste or the triangle shape but they used to eat them up. I still continue to make them as they love them so much. They become quite a talking point when I make them for my guests.
Ingredients for 8 -10 porathas:
2 cups of plain chappati flour (or strong wheat flour)
1 teaspoon salt
pinch of turmeric
1 teaspoon crushed garlic
a handful of fresh coriander leaves
1 cup cooking oil for layering the poratha and frying them
Method:
1. Sieve the flour into a mixing bowl.
2. Add the salt, turmeric, garlic and coriander to the flour.
3. Add 3 tablespoons of oil to the flour.
4. Gently pour warm water to the mixture to form a nice pliable dough.
5. Cover the dough for 30 minutes.
6. Divide the dough into small balls - slightly bigger than golf ball size.
7. Sprinkle some flour on a worktop and roll out one poratha as shown below:
8. Using a brush, slightly brush some oil on the poratha, sprinkle some dough and wrap the poratha as shown below:
9. And again as below:
10. Sprinkle some flour into this triangle and roll it out again.
11. Fry this poratha gently in a frying pan using a minimum amount of oil. Making the poratha this way, makes it crispy and fluffy when lightly fried. This can be served with any curry.
If you enjoy reading my blog, please click on Follow or become a fan of my page on
Facebook or follow me on
Twitter.
My blog is also available on Kindle.
