|Bengali Layered Porota|
Ingredients for the dough
All purpose flour / Maida - 1 cup
Oil - 1 & 1/2 tsp
Salt- 1/4 tsp
Water as needed ( less than 1/2 cup)
Maida for dusting
Oil for spreading & deep frying
Pour water little by little till you form a soft dough.
Cover the dough & rest it for 10 minutes.Divide the dough into 6 or 7 equal size balls.
Fold the disc into half again apply some oil and dust it with flour.
Start rolling the dough from one corner to the other end.Twist and press it like a coil (see picture).
Prepare all the ball the same way,cover it with a cloth & rest it for 10 minutes.
Heat oil in a pan when hot slowly slide into the hot oil,deep fry the porota both sides till brown.
Remove it on a kitchen tissue for excess oil to get absorbed.
Serve it with kurma or any gravy you like.
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