Wednesday, 6 January 2010

Madakku Porotta

You could call this a combo of chappathi and Kerala porotta. Goodness of wholegrain wheat in the yummy layers of porotta with the mouthwatering aroma of Ghee(neyy). Served warm or cold, always stays soft!!! And kids usually love this, mine too!! So here is another add on to your little one's packed lunch menu...

You will need...
Wheat flour(atta) - 2 cups
Ghee - 1 tbsp(optional)
Water or Milk

Shows steps while folding
Mix all the ingredients together to form a soft dough. Divide them into closed handful sized balls. Roll them out as for chappathis. Spread ghee on top. Fold it lengthwise and breadthwise as shown in the figure applying ghee on folded surfaces. Roll out and cook on a hot griddle/tava turning it over and smearing oil/ghee on both sides until it puffs up. Serve with meat gravy or roll it with fillings in. Can even roll it with jam for the little ones.

 Puffed up porotta
-If you are calorie conscious, substitute ghee with olive oil. It tastes fine and just for an aroma top it with a tinge of ghee before serving. 
-Adding milk makes it softer but heavier too. :(

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