HOW TO MAKE COIN POROTTA 

INTRODUCTION

Coin porotta is a South Indian delicacy that is adored by everyone. Most people shy away from preparing coin porotta as it is hard for them to toss the porotta, knead it for a long time or they don’t want to add eggs. This is a simple recipe for coin porotta that doesn’t involve tossing the porotta, kneading it for a long time and adding eggs. This is very easy to prepare and can be done by even beginners in cooking.

Ingredients 

Maida - 2 cups

Milk powder - 2 tsp

Salt

Ghee

Sunflower oil

Please find below the video for coin porotta

Preparation

Mix maida, milk powder and salt with some water. Knead the dough well. It is enough to knead it as much as for a chappathi. Roll it and knead it again. The dough will not be very soft. Make small balls from the dough. Pour sunflower oil into a bowl. Keep the balls soaked in the oil for at least 2 hours. 

After two hours, the balls will be very soft. Do not knead or roll the dough. Spread some oil on the countertop and flatten each ball as thin as possible. Make thin pleats on the flattened dough. Stretch it. Ensure that it doesn’t break while stretching. Roll it to form a circle. Repeat the same for all the balls.

Spread oil on a pan. Press each ball with your palm and add it to the pan over a low flame. Flip the coin porottas at times. Apply ghee on top. If you wish, you can press the warm porottas from both sides to separate the layers. This is not usually done for coin porottas. But it will make the porotta very soft and easy to eat.

Coin porotta is ready.