“Paneer Biscuit Rotti” served with coconut chutney and tomato ketchup (store) for today's lunch … when mind is occupied elsewhere goof ups happen, for the first time in decades milk got curdled, did not want to prepare any sweet with it, so thought why not prepare stuffed poori, I have prepared it in biscuit rotti style with paneer filling and used the whey water in binding the outer dough … in all a very delicious and tasty stuffed biscuit rotti, though would not say it turned crisp as the paneer within keeps it softer … Yummilicious ...
** Biscuit Rotti is a stuffed poori that is close in resemblance to its north Indian cousin called Kachori. These are stuffed poori that is crisp and puffed from outside. I have posted a few of them before in detail with picture attachment and once again considering the present situation the country is facing I will not run into details, but just share the common link below where in you can read in detail about the rotti. Somehow my milk today got curdled which happens so after decades. I could not prepare anything much with this paneer as I am short of ingredients like veggies etc. to make it that much tastier. I was just wondering what to do and decided upon preparing simple kulcha with stuffing of the same. But somehow, my mind was not set in it eating it as today being Hanuman Jayanti we do not eat onion-garlic. So after thinking a lot I came up with this one. There is still some whey and paneer remaining which I will think of consuming in some different way, till then enjoy this one.
** Here is the method of preparing “Paneer Biscuit Rotti” … My Style ....…
** Preparing the filling Mixture : In a thick bottomed kadai add in 1 tsp of oil, when hot lower the heat and add in a pinch of hing (asfoetida) powder, a pinch of turmeric (haldi) powder and 2 green chillies (tarni mirsanga/ hari mirchi) very finely chopped, fry and then add in 2-3 finely chopped curry leaves (kadipatta/ kabevu).
** Now add in 1 tblsp of besan (bengal gram flour) and fry for 2 minutes and then add in ½ cup of chiroti (fine) rava and fry on low heat till it’s roasted well, say about 4-5 minutes. Remove and let cool completely to room temperature.
** Once it has cooled add in ½ cup of crumbled paneer (Indian Cottage Cheese) along with a large pinch of salt to taste and knead well till it forms into a ball consistency. Cover and keep this aside ready. Please do not add in any water.
** Binding for the Outer Covering : In a bowl add about 1.5 cups of multi grain atta, 2 tblsp of chiroti/ fine rava, 1 tsp chilly powder, large pinch of haldi/ turmeric powder, pinch of hing/ asafoetida powder, 10-12 finely chopped curry leaves/ karbevu/ kadipatta, salt to taste, 1 tblsp of hot oil, and mix well until you get a grainy consistency.
** Now gradually add in whey water little by little and make into stiff-smooth dough. Do not add whey in one go lest it become more. Apply oil all over the dough and keep it aside well covered for at least 20 minutes to rest.
** Note : I did not have sufficient wheat flour at home so I added multi grain atta, you can either add wheat flour or maida (APF) too.
** Rolling of the Biscuit Rotti : Roll out one inch sized balls out of the paneer filling prepared and kept. Knead the dough once again smoothly and prepare into small lemon sized balls slightly bigger in size than that of the paneer filling balls.
** Roll out the dough into thick medium sized poories, place a paneer filling ball in the center 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 flipping on both sides till they turn golden brown. Remove and place on a absorbent paper for the excess oil to drain off. Repeat till all the rolled out biscuit rotti/ pooris are deep fried.
** “Paneer Biscuit Rotti” is done and ready to be served. Serve these hot and relish the same as it is or you can serve it with coconut chutney and some ketchup too like I did. However, these Biscuit rotti are spicy enough and they do not need any accompaniment as such.
** 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.
** Note : I have enclosed a step by step collage of this Biscuit rotti preparation here and elsewhere posts too. 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.
** Note : Biscuit Rotti is usually crisp from exterior and puffed up and crunchy to taste. Addition of paneer and whey has made this softer but the taste is excellent. So do not worry, the poori does puff up and remains so for some time, but not for more time, so eat them hot and enjoy.
** 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.
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Thanks.