The Best Chili Garlic Porota Recipe

Try this flaky, buttery, spicy twist on classic porota!

Ingredients:
For dough:

1½ cup maida (all-purpose flour)

¼ tsp salt + a pinch

Lukewarm water (as needed)

Oil for greasing

For garlic butter mix:

2 tbsp unsalted butter

1½ tsp chopped garlic

1 tsp chili flakes

¼ tsp salt (or to taste)

A big pinch of ajwain

2 tbsp chopped coriander

Recipe (short version for comment):
In a bowl, mix 1½ cup maida, ¼ tsp salt and lukewarm water to knead a soft dough. Grease with oil and rest for 30 mins.
In another bowl, mix 2 tbsp butter, 1½ tsp garlic, 1 tsp chili flakes, ¼ tsp salt, ajwain, coriander.
Divide dough into 3. Roll one ball thin, spread butter mix, fold both sides inward, stretch it horizontally, roll from bottom to top, then coil it like a cinnamon roll. Slit the middle, open ends, dust with flour, shape into porota.
Fry on hot pan, when top dries, spread butter or oil, cook 1–2 mins both sides till golden. Done!

Let me know if you want this in Bangla too.

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