Delicious crispy mughlai porota made with an unconventional twist
Ingredients:
Filling
2 tbsp cooking oil
1 medium onion
2 small cinnamon sticks
½ tsp garlic paste
1 tsp ginger paste
500 g minced chicken
1 tsp salt
½ tsp turmeric
½ tsp roasted cumin
½ tsp red chili
2 tbsp lime juice
1 egg
1 tsp onion
1 tsp fresh coriander
1 tsp green chili
Porota
3 cups ap flour
½ tsp salt
2 tbsp cooking oil
1 cup + 2 tbsp water
Instructions:
1. Start off by adding cooking oil in a large pot
2. Stir in chopped onion, cinnamon sticks, garlic, and ginger paste
3. Add 500 grams of minced chicken into the pot
4. Mix in salt, turmeric, roasted cumin, and red chili
5. Cook the minced chicken for 7 to 8 minutes
6. Pour in lime juice and remove the chicken from heat and set aside
7. Prepare the porota by adding ap flour in a large clear bowl
8. Mix in salt, cooking oil, and water
9. Knead a soft dough
10. Coat the dough in cooking oil and set aside for it to rest 15 minutes
11. Cut dough into 6 even pieces
12. Roll out the dough
13. Crack an egg and whisk in chopped onion, fresh coriander and green chilies
14. Pour the whisked egg onto the porota and spread evenly
15. Place the cooked chicken on top of the egg spread
16. Fold the porota and fry in a pan with a drizzle of cooking oil for 6 to 7 minutes on low-medium heat
17. Remove the porota from heat and cut into small square pieces before serving
18. Ready to enjoy!