"Biscuit Rotti (Crisp Poori/Puri) with Urad Dal Stuffing" ...... A delicious poori crisp and yumz with spiced black gram dal filling within that can be served as a snack during winter / monsoon and relished when the weather spells out chill in the air ... It's simple awesome to have them hot and puffed up .... Yummilicious ...
** Biscuit Rotti is a stuffed poori that is close in resemblance to its north Indian cousin called Kachori. These are stuffed poori that are crisp and puffed from outside. The inner stuffing is what differes from place to place while the covering is almost the same with minute difference in each place. Our Konkani Saraswat Cuisine has its own version of biscuit rotti while the most famous among them are two varieties one that includes dry ingredients like rava and spices fried for stuffing, while the other one being urad dal soaked, drained well and dry ground to a coarse texture with inclusion of spices used for stuffing. I have added two versions before, while I still have a few more tried and tested versions of my own. But somehow, I hardly prepare these nowadays as it needs time and prior planning and I forget at times to soak the same. Recently my craving for relishing these Biscuit Rotti got surfaced when many of my friends posted these in my food group and I felt it was high time I prepared and ate them to satisfaction.
** Again, I am preparing them nearly after 4 years and maybe 5-6 yrs I had prepared before that, so I have lost touch of the same which otherwise was a common dish during the early years of my marriage in my home. So, the biscuit rotti were angry with me I presume, well that is how I take it, coz. some relented and puffed up beautifully while a few other's were reluctant and just did not give me the satisfaction and puff up. Sigh, I guess these poories too have a mind of their own, they either surprise you by getting full blown like a balloon into a round beautiful ball or they run flat. I had never faced this problem before and all I can think of is that the dough should have been slightly smoother in texture and yes that lost midas touch is the main culprit in my case, coz rest of the recipe is the same which I successfully made into beautiful biscuit rotti for years together. Once you master a dish, if you do not do it once in a few years, the quality differs and the result is before you. It’s just like cycling or driving once you learn it and get the grip and control its always there, but if you do not keep the practice, you fumble a little and need a little bit of brush up before you are bang on target.
** Now that is something applicable in cooking too. You learn the art and it always there, just need to brush up a bit and that is exactly what I am likely to do. Keep doing it every week or so with different stuffing, so that once again I am happy with the results. Why am I writing this ??? Well, many mails I get are complaints that the dish was tasting good, but the finishing/shape of the same was missing or that the veggies were slightly over / under cooked etc. I have made this post to assure all, that we are all human and not perfect and can judge or misjudge many a times the timings needed for the same. So all you need is first love for cooking, then practicing the same consistently. Remember, during childhood days we were given copy writing as homework every day to write, to improve our hand writing, spellings etc. Again, that basket ball game during games section, when we goofed up so many times letting the ball fall anywhere but in the basket, till we could really manage a perfect throw into the basket. It’s the same all you need is practice and then you will be surprised at the results of perfect 10 you get. So don’t ever give up is mine and should be your motto.
** This Biscuit Rotti Recipe, is almost the same as the one I posted about 4 years back except a few changes in the filling part, while the outer cover remains the same. As I was preparing after a long time, I did not want to make much changes whatsoever, so sharing the link to the previous ones as a common link, do check up on both of them, they are awesome. These are best enjoyed fresh and hot specially during winter and rainy season. As winter season is fast approaching this is the best time to try these out and enjoy with your family and friends. I will surely try a few more variations of the same and post them soon, till then you go ahead and enjoy preparing this one and do give me a feed back on the same. If you have any filling of your own too, please do share them via mail, I would be glad to try it out and will do the posting with due credit.
** Here is the method of preparing "Biscuit Rotti (Crisp Poori/Puri) with Urad Dal Stuffing" … My Style ....…
** For the filling Mixture : Soak 1 cup Urad Dal (black gram dal) for 2 hrs. Drain off the water, rinse well and leave it in an colander shaking off all excess water and allowing the same to dry out as much as possible. Leave it on the colander for at least 30 minutes. The urad dal should be completely dry or else it will become mushy when grinding, so this step is very important.
** Note : If you are in a hurry and for some reason can’t spare the time. Shake off as much water as possible from the dal, then put it on a towel and pat it dry as much as possible, to remove excess water and then proceed in making the stuffing mixture.
** In a mixer grinder add the drained urad dal and grind to a grainy texture WITHOUT ADDING WATER. Open the lid and keep mixing in between to get a evenly ground grainy texture. The mixture should not turn to a paste, nor should it become mushy. Remove and keep this ready aside.
** Heat 2 tblsp of oil in a thick bottomed kadai / pan, when hot add in 1 tsp of mustard seeds, when they begin to splutter add in 2-3 finely chopped green chillies, 1 tsp of hing / asafoetida powder (you can add less if the powder is too strong), 8-10 finely chopped curry leaves and fry for a minute.
** Now add in 2-3 tblsp of freshly grated coconut and continue frying for 2-3 minutes, then add in 1 tsp of red chilly powder and 2 tblsp of besan (Bengal gram flour / chane peeta) and mix well. Finally add in urad dal ground to grainy texture, salt to taste and mix well. Continue frying for 4-5 minutes till the mixture turns a little bit dry. Keep this aside to completely cool down.
** Note : Traditionally recipe did not call for frying of the urad dal after grinding, but was just seasoned and mixed well and used as stuffing. But this step ensures that the extra water / moisture if any is lost and the filling becomes that much more dry, also it ensures that it remains good for more time once the poori are done.
** Binding of the Outer Covering : This time I made some slight changes while preparing the dough, I am including both, you can try out any of the two, both are good. Just remember to knead them to a smooth tight dough.
Method 1: Take 3 cups of wheat flour, 1 tsp chilly powder, pinch of hing powder, salt to taste, 1 tblsp of hot oil, salt to taste in a bowl and mix well until you get a grainy consistency. Then gradually add in water and make into stiff-smooth dough. Keep it covered aside and let it rest for 20 minutes.
Method 2 : Take 2 cups of wheat flour, ¾ cup of maida (APF), 2 tblsp of fine rava (chiroti rava), 1 tsp chilly powder, pinch of hing powder, pinch of ajwain (Vonvo), salt to taste, 1 tblsp of hot oil, salt to taste and mix well until you get a grainy consistency. Then gradually add in water and make into stiff-smooth dough. Keep it covered aside and let it rest for 20 minutes.
** Note : Do not add water in one go, just keep adding and binding, so that you do not add up more of the same. It is always advisable to add in some water approximately, knead and then keep adding little by little as much is necessary till you get a smooth-tight dough. You can put it in a tight covered box or cover it with a wet cloth and then cover the bowl with a lid, which is what I do.
** Rolling of the Biscuit Rotti : Knead the dough once again smoothly and divide it into equal large lemon sized balls. Roll them out into thick medium sized poories, add a large spoonful of filling in the middle of each rolled out poori and fold in all the edges and form into a round shaped ball again, taking care to see that the filling has been covered well and there should be no gaps whatsoever.
** Now roll the same in flour to evenly dust it all round and then roll it out again with even pressure into a thick poori. Do not apply pressure as the filling should remain intact within and not come out from anywhere. Prepare rest of the poori’s in similar way and keep them ready. Do not roll out too many at a time or else they may go dry and then they will not puff up evenly. So try out rolling and deep frying in batches.
** Heat plenty of oil in a thick bottomed kadai / pan for deep frying to smoking hot. Then lower the heat and wait for a few minutes, add in each poori at a time and deep fry in hot oil on medium flame pressing down the poori with a slotted ladle which helps it to puff up. Fry the poories on both sides till they turn golden brown. Remove and place on a absorbent paper towel for the excess oil to drain off.
** Note : Remember to keep the heat level of the oil from medium to low and do not let the oil go too hot. To get crisp flaky biscuit rotti, the heat level should always be maintained to a constant medium heat. So keep lowering if the heat increases with time and then again increase to medium. This is something you will learn as you consistently prepare the poories.
** Continue rolling and and deep frying of the biscuit rotti until the required number of poories are done. You can store the inner filling in a air tight container in the fridge for further use if you have fried the same well. It will remain good for 24 hours. Though outer covering is something I would not recommend you do the same as dough always soften with time and it may not remain in the right consistency needed for the biscuit rotti.
** Note : I have enclosed a step by step collage of this Biscuit rotti preparation. Do check out on the picture for a proper knowledge if you are novice to preparation of Biscuit rotti. You can also check the older link posted below, where in too there are more pictures of the procedure of the same. I hope they are useful, if any problem or still in confusion, please leave in a comment or you can mail me too, I will try my level best to get back to you as soon as possible.
** "Biscuit Rotti (Crisp Poori/Puri) with Urad Dal Stuffing" is done and ready to be served. Serve these hot and relish the same as it is. These Biscuit rotti are spicy enough and they do not need any accompaniment like chutney etc. We Konkani Saraswats always serve it along with some Upma or seasoned Shevai / Beaten Rice (Poha) for breakfast or during functions/celebrations. I am sure every Indian is well versed with stuffed crisp poories, so I have not written much about its history etc. Just enjoy them hot with your family and friends.
** I am enclosing below a common link to a few of the Biscuit Rotti added before, please do check throught the same as those recipes are also good and you can have a choice on preparation.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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