1/4teaspoonasafoetida (hing or 1/2 teaspoon hing water)
7-10curry leaves (shredded)
1teaspoonred chilli powder
salt to taste
1/2cupfine semolina (rava)
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
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.