Khasta Porotha Recipe - A simple khasta roti.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida)(मैदा), Sugar(चीनी)

Cuisine : Bengali

Course : Breads

Khasta Porotha

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

For more recipes related to Khasta Porotha checkout Paneer Aur Pudina Naan , Bread Rolls , Focaccia , Hot Cross Buns . You can also find more Breads recipes like Stromboli, Vegetable Thepla, Roomali Roti, Bajra Aloo Roti. Or try out these recipes from Bengali Cuisine like Jhinga Posto, Chhenar Payesh, Tauk Dal, Lau Chingri.

Khasta Porotha Recipe - How to make Khasta Porotha


Prep Time : 26-30 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking :


  • Refined flour (maida) 2 cups

  • Sugar 1 tablespoon

  • Salt 1 tablespoon

  • Ghee 10 tablespoons

  • Egg 1


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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