Mangalorean Recipes

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Home Other Regions Bengali Bengali Parrottas

Bengali Parrottas

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Quantity Measure Ingredients Description
250 Grams Flour, Maida - (Refined) To prepare dough
250 Grams Flour, Wheat - (Atta) To prepare dough
3 Tablespoon Curds To mix
4-5 Tablespoon Kuskus - poppy seeds To mix
6 Medium Chillies Green To be ground with poppy seeds
2 Tablespoon Teel. (Sesame Seeds) To mix
2 Nos. Onions Finely chooped
  As Required Coriander Leaves (Kothmeer) Finely chooped
2 Teaspoon Kalonji - Nigella or Onion Seeds To sprinkle on parotta
  As Required Salt to taste


Grind poppy seeds and the green chiilles.  Add a little water to make a paste.
In a mixing bowl, add the flours, onions, poppy seeds mixture,coriander leaves, sesame seeds, and salt to taste.

Add little water, to make a smooth dough

Roll into small chappatis, sprinkle a little nigella seeds on the chappati, and press it downl slightly with a rolling pin.

Fry them as rotis with a little ghee on medium heat.

Serve it with curds and some pickle


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