Poratta is layered flat bread that you see mostly in South India. Any spicy side dish goes well with this flat bread. It does take lot of kneading and flattening to make this flat bread. Since they are readily available, we could go with those readily available ones.
This dish is one that I first saw, when I was at my hostel, during my college days. It brings back nostalgic moments for me. I first saw this at a small open food outlet in my college campus. During those days, the food that we used to get in the hostel was very bad, and we had to opt outside food. We had a small open food outlet, in the campus itself. This was one item that was not much heard, anyways we took a chance. Since the cooking area was an open space, we could see how they made this and it was really wonderful to see the expertise they had in making this. I`m sure , when my friends read this, all those wonderful memories , of those great days would just come in.
On my leave back, I told this recipe to my mom and from then on, it was an item that we frequently make at home or an option when we are in a hurry. Today , even I make this and my kids also just love it. The best part is that it just takes little time and any combinations could go with it. It is just on your imagination that you could make this dish.
Servings – 3-4
Poratta/ Layered Flat Bread – 6-7 nos
Onions finely chopped – 2 cups
Tomatoes finely chopped – 1/2 cup
Red Bell pepper – 1/2 cup
Yellow bell pepper – 1/2 cup
Green bell pepper – 1/2 cup
Green Chilies finely chopped – 1 tbsp
Egg – 2 nos
pepper powder – 2 tbsp
Tomato Sauce – 1/2 cup
Coriander leaves finely chopped – 1/2 cup
Salt to taste.
( The bell peppers are optional)
. In a bowl, beat the eggs along with salt and 1/2 tbsp pepper powder and keep aside.
. Tear the poratta/ layered flat bread to fine pieces with your hands and keep aside.
. Onto a hot heavy bottom pan, add some oil and scramble the eggs. Once the eggs are well scrambled, transfer them to a plate and keep aside.
. To the same pan, add some oil and add in the onions, red, yellow and green bell peppers and chilies and saute well.
. When the onions and peppers get soft add in the tomatoes and mix well. Add salt to this and cook till tomatoes get soft and tender.
. To this add the poratta that is kept aside ,the tomato sauce and the remaining pepper powder and mix well. For smooth mixing, just add a touch of water.
. With the ladle itself, keep tearing the poratta pieces as small as you can.
. Add in the scrambled eggs and mix well. leave some for garnishing.
. When all mixed, turn off flame and garnish with scrambled eggs and coriander leaves and serve hot.
Note – As such you do not need any side dish for this.
I have made this with chapatti and idli`s too. If you are a vegetarian, the eggs could be substituted with fried paneer ( cottage cheese) or mushrooms.
I have added shredded chicken, kheema, etc instead of egg for a change and they are also great to taste. Choose your choice and go ahead. A lovely and simple dish that your family would love.