Bengali Dhakai Porota Recipe

How to make Bengali Dhakai Porota

Dhakai porota is a type of layered paratha which you can cook on a tawa or deep-fry like a poori. It makes for a wholesome meal when paired with alu cholar dal and any Bengali mishti.

Ingredients of Bengali Dhakai Porota

• 2 cups Maida
• 2.5 tbsp Ghee
• 1/2 cup Water, for kneading
• Oil, for frying
• 1/4 cup Flour, for layering

How to Make Bengali Dhakai Porota

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1.

To begin with, combine flour and oil in a large bowl and gently rub with your palms to form crumbs. Slowly add cold water and knead into a smooth dough.

2.

Cover it with a moist cloth and keep aside to set for 10-15 minutes. Once done, knead the dough again and divide it into equal portions. Using a rolling pin, roll each portion to form a circular disc.

3.

Pour some oil into the disc and spread it out evenly. Now, sprinkle 1 tsp of flour on top of it. Using a sharp knife, cut along the radius of the circle.

4.

Take the corner of the cut and roll it along with the circumference into a conical shape. Bind the loose ends of the corners inside the cone.

5.

Cut the cone into half and dip the smaller cones in oil. Cover with a damp cloth and set aside for 30 mins.

6.

Now, take one cone at a time and push your little finger inside through the narrow part. Roll it gently to make a small hole and press it from the top to form a pattie-like disc.

7.

Using a rolling pin, roll it out again so that you can see the spiral layers. Heat oil in a kadhai and deep-fry the dhakai porota until golden brown.

Tags:

• Bengali Food
• Porota
• Dhakai Porota