Rezala with porota
For the Rezala:
For the Porota:
Flour, 2 cups
Sugar, 1 tsp
Salt, 1 tsp
Cooking oil, 1/2 cup
From the Rezala:
Heat up the ghee in a pan and add the bay leave, cloves, cinnamom and cardamoms. Sauté.
Add the sliced onion and fry it for a few minutes, add the garlic pasta and the chili powder. Sauté.
Add the meat and fry for a few minutes, then add salt and sugar to taste.
Gradually sir the yoghurt in, put the lid on and leave it cook until the water dries up and the ghee comes on top.
Serve hot with the Porota.
From the Porota:
Add the salt, sugar and 1 tbsp of oil to the flour. Mix well.
Add 1/2 a cup of water and knead very well until getting a soft dough.
Cover and let it rise for 15 minutes.
Divide the dough into 6 balls.
Sprinkle a little of flour on a working surface, roll out each ball into thin round. Brush 1 tsp of oil on it's surface, sprinkle with flour.
Roll out again into a round shape from 20 cm in diameter.
Heat up a frying pan and fry both sides of the Porota for a few minutes or until it's brown and crispy.