Actually, my wife tried making that porotta after our Kerala trip, and yaar, our kitchen was a flour-dusted battlefield! She uses a soft maida dough with oil, rolls it thin, brushes with more oil, folds like a fan, coils it, and then slaps it thin on the counter before griddling. The real secret? It's not about the slap, but letting the dough rest for hours so it stretches like magic. At home, we can never get that street-side elastic thrill, though her version with egg is still bhala tasty with chicken curry.
#food
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