Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1/2 cup warm water
- 2 eggs
- 2 tablespoons butter
Special Equipment Needed:
- Rolling pin
- Large skillet
Step-by-Step Instructions:
1. In a large bowl, mix together the flour and salt.
2. Add the oil and mix until the mixture resembles breadcrumbs.
3. Gradually add the warm water and mix until a soft dough forms.
4. Knead the dough for 5 minutes until it is smooth and elastic.
5. Cover the dough with a damp cloth and let it rest for 10 minutes.
6. Divide the dough into 8 equal portions.
7. On a lightly floured surface, roll out each portion into a thin round.
8. Heat a large skillet over medium heat.
9. Place one of the rounds in the skillet and cook for 1-2 minutes until lightly browned.
10. Flip the round over and crack an egg onto the center.
11. Sprinkle the egg with salt and pepper.
12. Cook for 2-3 minutes until the egg is cooked through.
13. Flip the round over and cook for an additional 1-2 minutes.
14. Remove the porotta from the skillet and repeat with the remaining rounds.
15. Serve the porottas with butter.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 8 porottas
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 24g
Protein: 8g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with olive oil.
- Butter can be substituted with ghee.
Variations:
- The porottas can be topped with grated cheese or chopped herbs for added flavor.
- The porottas can be served with a variety of sauces such as tomato sauce or pesto.
Tips and Tricks:
- The dough should be soft and pliable, but not too sticky.
- The egg should be cooked until the whites are set and the yolk is still runny.
Storage Instructions:
The porottas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The porottas can be reheated in a skillet over medium heat for 1-2 minutes.
Presentation Ideas:
The porottas can be served on a platter with a variety of sauces and garnishes.
Garnishes:
- Chopped herbs
- Grated cheese
- Sliced olives
Pairings:
- Tomato sauce
- Pesto
- Hummus
Suggested Side Dishes:
- Salad
- Roasted vegetables
- Fried potatoes
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour.
- If the egg is overcooked, reduce the cooking time.
Food Safety Advice:
- Always wash your hands before handling food.
- Cook the eggs until the whites are set and the yolks are still runny.
Food History:
Egg porotta is a popular dish in South India and Sri Lanka. It is believed to have originated in the Tamil Nadu region of India.
Flavor Profiles:
Egg porotta has a savory flavor with a hint of sweetness from the eggs.
Serving Suggestions:
Egg porotta can be served as a breakfast dish or as an accompaniment to a main meal.
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Region: Indian