Biscuit Rotti...1

Biscuit Rotti ... A delicious Poori stuffed with spicy masala ...........

Biscuit Rotti's are pooris stuffed with dal and spicy masala. There are various types of filling’s that can be given to the pooris and this is just one of them.

For the outer dough / poori covering : Take about 2 cups of wheat flour in a bowl add ½ cup of chiroti rava, 1 tsp red chilly powder, 1 tsp hing powder, pinch of ovam, ¼ tsp haldi powder, 1 tsp salt, 1 tblsp refined oil and mix well. Add enough water and make into a tight dough. The dough should be tighter than what we prepare for rotis. Cover and keep it aside.

For the filling : In a mixer grind ½ cup of urad dal to a grainy texture (like chiroti rava). Add ¼ cup of chiroti rava to this and keep aside. 

To be ground : Grind to a paste without adding any water ½ cup of coriander leaves, 1/3 cup of pudina leaves, 6-8 green chillies. Remove and keep aside ready.

Heat about 3-4 tblsp of oil in a kadai. Add ½ tsp rai (sasam) when they splutter, lower the heat and add 10-15 curry leaves cut into tiny pieces, add 1 tsp hing powder, ½ tsp haldi powder, and fry a bit then add in 1 cup of freshly grated coconut and mix well. Keep frying for some time till the coconut is a bit crispy. Now add the urad dal + chiroti rava mixture to this and further fry for at least 5 minutes. Add in the coriander, pudina, chilly paste to the mixture and keep frying on medium heat for some time till the mixture is crisp and there is no moisture. Add salt to tast and pinch of amchur powder and mix well. This will take a good 15-20 minutes. Leave to cool completely.

For making the biscuit roti : Knead the dough again and make lemon sized balls out of it. Roll out like poori and put 1tblsp of the mixture in the centre. Bring up the sides and make it into a roll / ball again. Roll this on fresh atta and roll out into poori gently. Do not put heavy pressure while rolling. The mixture should not come out. Make similar stuffed pooris out of the remaining atta and mixture.

Heat plenty of oil in a kadai to deep fry the pooris. When the oil reaches smoking point reduce heat and wait for a few minutes. Now keep the heat on medium and gently put in a rolled out poori into the oil. Keep pressing gently with a slotted spatula as the poori starts puffing up. Flip and cook on both sides. You will get a nicely brown spotted poori all puffed up and nice. Remove and keep it on a absorbent paper for the excess oil to drain off. Continue with the remaining poori’s. Serve hot.