KERALA POROTTA

Serves :

Preparation Time :

5 hours

Cooking Time :

40 minutes

Preparation Method :

Mix the dry ingredients.
Add the curds, milk, egg, ghee; knead well for twenty minutes. Keep covered under a wet muslin for at least five hours. Knead again.
Cut and roll into lemon sized balls Roll out each thinly.
Brush with warm ghee and roll each one tightly into a thick roll. Keeping one end fixed, twist the roll into a tight circle, like a clock spring.
Flatten with a rolling pin or palm of hand.
Cook on a very hot griddle, brushing both sides generously with ghee, Allow the skins to become crunchy and golden brown, without burning
Stack, and crush sideways every few hot ones to separate the layers.

INGREDIENTS

500 grams Flour
2 Eggs
5 tablespoon Fresh Curds
3 tablespoon Milk
1 teaspoon Sugar
Salt to taste
20 ml Ghee

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