Biscuit Rotti

Crisp on the outside with savoury, sweet & spicy filling inside, the Biscuit Rotti is a popular poori like snack in Mangalore generally served during tea time.

Course Snacks

Cuisine Mangalorean

Keyword Biscuit Rotti

Prep Time 20

Cook Time 20

Total Time 40

Servings Rottis

Author Shireen Sequeira

Ingredients

For the pooris

2 cups all purpose flour
2 tablespoons hot oil or ghee
1 teaspoon salt (or to taste)
water to knead (approx 1/2 cup)

For the filling

2 tablespoons oil or ghee
1 teaspoon mustard seeds
1 tablespoon urad dal (black gram dal)
1/4 teaspoon asafoetida (hing or 1/2 teaspoon hing water)
7-10 curry leaves (shredded)
1 teaspoon red chilli powder
1 tablespoon sugar
salt to taste
1 cup grated coconut
1/2 cup fine semolina (rava)

Instructions

In a bowl add the hot oil and salt to the all purpose flour and rub it in till it resembles breadcrumbs. Using approximately 1 cup (more or less) water, knead the mixture into a soft, pliable doug. Cover and keep it aside till required.
To prepare the filling, heat the oil or ghee in a pan and add the mustard seeds. When they stop spluttering add the urad dal and reduce the heat. When the dal turns a golden brown add the hing and curry leaves, chilli powder, salt & sugar and mix for 3-4 seconds.
Stir in the coconut and roast for a few seconds and then the semolina and roast it too.
Now pinch out lime sized balls of dough and roll it out into a disc, approx 3"-4" in diameter.
Place this disc/poori in the palm of your hand and cup it. Place approximately 2-3 teaspoons of the prepared filling mixture and carefully pull the edges together and pinch them together to cover it.
Flatten this ball a bit, dust with some flour and roll it gently into a thick poori. Repeat the process and keep all the pooris ready.
In a deep pot, heat oil on a medium high. When the oil is ready, gently slide in one rotti in it. It will sink for the first few seconds and then come up. Gently push it down with a slotted spoon and it will begin to puff up.
Fry on both sides till golden brown. Remove on an absorbent kitchen tissue and serve hot with tea or coffee

Notes

Remember to maintain the heat of the oil on a medium high. If the temperature is not accurate it could lead to soft or chewy biscuit rottis. When fried at the correct temperature biscuit rottis are hard and crisp on the outside.