Khasta Porotha A simple khasta roti. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 30 Nov 2015 in Recipes Course New Update Main Ingredients Refined Flour, Ghee Cuisine Bengali Course Breads Prep Time 26-30 minutes Cook time 51-60 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Advertisment Ingredients list for Khasta Porotha 2 cups Refined Flour 1 tablespoon Ghee 1 tablespoon Salt 10 tablespoons Ghee 1 Egg Method Advertisment Melt the ghee. Mix together flour, sugar and salt. Add two tablespoons of ghee and egg and mix well. Add required quantity of water and knead into a soft dough. Divide the dough into eight equal portions. Roll out each into four inch round diskettes. Apply melted ghee on each porotha, fold into half and further into a triangle. Roll it again into a medium thick triangular porotha. Bake in a preheated oven at 190°C for five minutes turning once in between or in Tandoor or on tawa. Apply ghee when you remove the porothas from the oven or tandoor. Apply extra ghee if cooked on tawa and press firmly with a flat spoon to make it khasta. Nutrition Info Calories 2329 Carbohydrates 191.6 Protein 33.1 Fat 158.8 #Egg #Ghee #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article