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A Porotta which is slightly innovative yet very tasty and healthy
Published On: 22 Aug 2009
English: Wheat Flour
tamil: Gothumai Mavu / Chapathi Mavu
malayalam: Gothambu Podi
telugu: Godima Pindi
kannada: Godhi Hittu
Konkani: Gova Pitti
for more details, click the name of the ingredient
Bengali: Laban / Noone
Kneed the flour like chapathy dough and keep it aside for an hour.
Roll into small balls to make 4 medium size chappathy.
With rolling pin roll them out to a thin chapathy and brush them slightly with oil.
Like that one after the other, make four layers, one of top of the other, brushing oil in between and fold in the corners, to seals the ends of all the 4 layers.
Cut them out to a round shape with any lid and cut out the corners.
Fry them like chappthy on a tava and brush it with oil once they turn to brown.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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