Crispy, flaky porata stuffed with a creamy and spicy potato filling is so delicious and comforting! It is one of my childhood favorites and I have fond memories of my mom making this for me on weekend mornings. She would serve it with a mixture of vinegar, red onion, and chilies on the side, and I always thought that worked so well because it cut through the richness of the alu porata beautifully. My recipe saves plenty of time (as compared to the traditional method) by using a frozen porata dough (no kneading and resting required!)
Ingredients:
- 1 medium potato
- 1 tbsp fried onion
- Handful of cilantro
- 1 teaspoon salt
- 1 teaspoon red chili flakes
- 1 teaspoon gorom moshla
- Thawed frozen porata dough
- 1-2 tablespoon of oil/ghee for frying the porata
Vinegar mixture:
- 2 tablespoon vinegar
- 1 shallot (thinly sliced)
- 1-2 chopped green chilies (optional)
Instructions:
- Take the frozen porata out of the freezer and thaw for 15-20 minutes (or until it softens)
- Boil potato until tender (I cut mine into medium sized pieces and pressure cooked for 3 minutes using my instant pot)
- Add fried onion, cilantro, chili flakes, salt, and gorom moshla to the boiled potato. Mix well and give it a quick taste test
- Add 2-3 tablespoons of the potato mixture to the center of the frozen porata
- Fold the dough as shown in the video below (pinch the edges inwards to form a dumpling shape)
- Flatten out the dough and sprinkle generously with flour
- Roll out the dough by focusing mostly on the edges to ensure it doesn’t tear or the filling doesn’t leak out
- Heat a tawa/pan with 1 tablespoon of oil on medium heat
- Once the tawa is hot, add the potato and cook for 3-4 minutes
- Flip the porata and add some more oil to maximize crispiness and flakiness. Cook for 3-4 more minutes
- Serve with the vinegar dip (optional). Enjoy the poratas hot!