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Flaky Porota and Chana Dal Combo

Updated: Dec 19, 2021

A delicious aromatic hearty breakfast or lunch combo that will leave you warm and full.



3 cups ap flour

1 tsp salt

2/4 tsp sugar

1 tsp baking powder

¼ tsp instant yeast

2 tbsp cooking oil

1 ¼ cups water

Chana Dal

1 cup split chickpeas

2 cups water

½ tsp turmeric

½ tsp salt

1 bay leaf

¼ tsp cooking oil

3 cloves

1 cinnamon

3 cardamom

½ tsp cumin

½ cup onion

1 ¼ tsp garlic paste

1 ¼ tsp ginger paste

½ tsp turmeric

½ tsp red chili

1 tsp coriander

300 gm chicken breast

¾ tsp salt

½ tsp garam masala

1 cup hot water

3 green chilies


1. Add 3 cups of ap flour in a large clear bowl

2. Mix in salt, sugar, baking powder, instant yeast, and cooking oil

3. Gradually pour in room temperature water

4. Gently mix dough and coat with cooking oil

5. Cover dough with a towel and allow it to rest for 30 minutes

6. While the dough rest, prepare chana dal

7. Place a cup of chana dal in pressure cooker along with water, turmeric, salt, bay leaf and cooking oil

8. Cook until soft, about 4 whistles

9. Set aside the chana dal

10. Roll out the dough and gently brush with butter

11. Sprinkle ap flour and cut halfway and roll into a cone shape

12. Twist the cone into a round ball shape

13. Coat with butter and let it rest for 10 minutes

14. Add oil to a pan and add cloves, cinnamon stick, cardamom, cumin, and thinly sliced onion

15. Stir in garlic and ginger paste

16. Pour in a splash of water

17. Add turmeric, red chili, and coriander. Saute for 3-4 minutes (use little bit of water, so that spices don't stick to the pan)

18. Mix in bite size chicken breast cubes along with salt to taste, and garam masala

19. Pour in hot water

20. Add fresh green chilies

21. Cover with lid and cook for 10 to 12 minutes

22. Uncover and remove from heat

23. Roll out dough and cook on a flat pan until fluffy and light golden brown in colour

24. Remove porota from heat and fluff the porota to make it flaky

25. Serve the flaky porota with the chicken chana dal

26. Ready to Enjoy!


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