KHASTA POROTA
4 tblsp ghee
2 cup refined flour (maida)
1 egg
1 tsp salt
1 tblsp sugar
water as required
How to make khasta porota :
Melt the ghee.
Mix everything flour, sugar, salt.
Mix in 2 tblsp of ghee and the egg and mix well.
Mix in enough water and knead into a soft dough.
Divide the dough 3 portions.
Roll out each portion into a chappati.
Cover with a damp cloth and keep aside.
Spread a little ghee on a flat surface.
Keep one chappati on it.
Apply some ghee to the chappati and gently pull the edges of the chappati so that it gradually spreads into a thin one.
Fold into half and again into half to resemble a triangle.
Keep it covered with a damp cloth.
Preheat up the oven to 190ºc.
Gently pat each triangle to a fairly thin chappati.
Keep them at least 10 cm apart on the baking tray.
Bake in the oven at 190ºc for about 30 minutes.
Serve hot with mutton curry.
4 tblsp ghee
2 cup refined flour (maida)
1 egg
1 tsp salt
1 tblsp sugar
water as required
How to make khasta porota :
Melt the ghee.
Mix everything flour, sugar, salt.
Mix in 2 tblsp of ghee and the egg and mix well.
Mix in enough water and knead into a soft dough.
Divide the dough 3 portions.
Roll out each portion into a chappati.
Cover with a damp cloth and keep aside.
Spread a little ghee on a flat surface.
Keep one chappati on it.
Apply some ghee to the chappati and gently pull the edges of the chappati so that it gradually spreads into a thin one.
Fold into half and again into half to resemble a triangle.
Keep it covered with a damp cloth.
Preheat up the oven to 190ºc.
Gently pat each triangle to a fairly thin chappati.
Keep them at least 10 cm apart on the baking tray.
Bake in the oven at 190ºc for about 30 minutes.
Serve hot with mutton curry.
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