All purpose flour – 1 cup
Baking powder – 1/2 teaspoon
Oil – 2 tbl spoon
Salt to taste
Water – 1/8 cup
Ghee ( we will apply it on the porota after rolling it, and before putting the stuffings or fillings)..Because of Ghee the porota remains soft inside…
1. Prepared kima- marinate the ground meat/kima with soy sauce, ginger garlic paste ,bayleaf, cinnamon, cardamom, salt..cook the kima with water until the water gets dried out..let it cool and add bell peppers, green chillies and finely chopped onions..
2. 1 beaten egg
1. Take a bowl and mix flour, baking powder, salt together..Add the oil and rub the flour..This is called ” Moyan” in Bangla..Moyan is very important in items like moglai porata, shingara, puri, luchi and other fried items of this sort..Add water at a time and knead them well until it forms a smooth dough..Remember the water must be cold or of room temperature..Many use hot water, but if you add hot water you are not going to get the crust moglai porota should have..
2. Cover the dough with a wet cheese cloth for atleast 15 minutes..The longer you cover it, the stretchier your dough will be..For Moglai Porota we need stretchy kindda dough..
3. Divide the dough into 3 or four equal portions,i.e,make 3 or 4 balls from the dough..
4. Take one portion and roll out as thin as possible into flat rounds…Rub some ghee on the porota.Fold the porota half lengthwise from both sides..
5. Spread some prepared kima over it and add 1 beaten egg…fold it crosswise now..and gently press to seal the edges..
6. Put the porota immediately into the pre-heated oil..
8. Deep fry the porota at medium low flame..otherwise the center may remain uncooked…
9. Serve with salad and sauce…
Bon a petit!!!!!!!!!!!!!!!!