Moglai Porota – an exemplary Bangladeshi bite… .

Part:

Broadly functional flour  – 1 glass

Preparing powder – 1/2 teaspoon

Oil – 2 tbl spoon

Salt to taste

Water  – 1/8 mug

Additional part:

Ghee ( we will apply it on the porota in the wake of moving it, and before putting the stuffings or fillings)..because of Ghee the porota stays delicate inside…

Fillings:

1. Arranged kima- marinate the ground meat/kima with soy sauce, ginger garlic glue ,bayleaf, cinnamon, cardamom, salt..cook the kima with water until the water gets dried out..let it cool and include chime peppers, green chillies and finely cleaved onions..

2. 1 beaten egg

Technique:

1. Take a dish and blend flour, heating powder, salt together..add the oil and rub the flour..this is called " Moyan" in Bangla..moyan is extremely imperative in things like moglai porata, shingara, puri, luchi and other fricasseed things of this sort..add water at once and work them well until it structures a smooth dough..remember the water must be chilly or of room temperature..many use boiling point water, however in the event that you include heated water you are not going to get the covering moglai porota ought to have.. 

2. Spread the batter with a wet cheddar material for atleast 15 minutes..the longer you blanket it, the stretchier your mixture will be..for Moglai Porota we require stretchy kindda mixture.. 

3. Separate the mixture into 3 or four equivalent portions,i.e,make 3 or 4 balls from the batter.. 

4. Take one share and take off as dainty as could be expected under the circumstances into level rounds… Rub some ghee on the porota.fold the porota half longwise from both sides.. 

5. Spread some readied kima over it and include 1 beaten egg… fold it transversely now..and delicately press to seal the edges.. 

6. Put the porota promptly into the preheated oil.. 

7. Profound sear the porota at medium low flame..otherwise the middle may stay uncooked…  

8. Present with greens and sauce…