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Indian

Bengali Triangle Porota

Bengali Triangle Porota is a layered maida and wheat flatbread folded with oil or ghee and fried until crisp at the edges.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Bengali Triangle Porota

30 mintotal

Prep 15 min · Cook 15 min

Serves
2
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Active time includes a 15-minute dough rest, folding with oil, and tawa frying until layered.

Method

  1. In a large bowl, mix equal parts all-purpose flour and whole wheat flour with sugar, salt, and cooking oil. Rub the oil into the dry ingredients.

  2. Add water gradually and knead for 3-4 minutes into a medium-soft dough. Cover and rest for 15 minutes.

    3–4 min15 min

  3. Take a dough ball and roll it into a 5-inch disc. Spread a thin layer of oil or melted ghee over the surface.

  4. Fold into a semicircle, brush the new surface with a little oil or ghee, then fold again into a triangle. Press the edges lightly.

  5. Dust lightly with dry flour and roll the triangle gently, keeping the shape, until it is thinner but not transparent.

  6. Transfer the porota to a hot tawa. Cook for about 30 seconds, until the color changes slightly, then flip.

    30 sec

  7. Brush both sides with ghee and press the three corners with a spatula. Cook on medium-high heat until layered, lightly puffed, and golden brown.

How to tell it's done

The porota should be golden, lightly crisp at the corners, and visibly layered when torn.

Getting it right

Tip

The 1:1 mix of maida and whole wheat flour keeps Bengali porota flaky but sturdy enough for aloo dum.

What to serve it with

Serve with Bengali aloo dum, chholar dal, kosha mangsho, or tea.