Biscuit rotti is a rich rotti stuffed with spices and a popular breakfast or evening snack in GSB cuisine especially prepared when guests comes home or when you have ample time.There are various methods of preparing this rotti. This rotti is spicy and crispy and resembles like kachori. Goes well with a sip of piping hot coffee or tea and makes an excellent evening snack.Whenever we expect unexpected guests and are short in time we get biscuit rotti from Balli's angadi (shop) who sells these rottis and other fried munchies like hot cakes.There is so much demand for his fried munchies that people just flock around in the evenings.In Mangalore few follow the tradition of eating their evening snack either in Balli's angadi or Taj mahal restuarant....These rotti s stay puffed and crisp for a long time. This recipe and rotti is a contribution from Santoshi.I will update with stepwise pictures when I prepare it .
for the stuffing:
dal(split bengal gram dal)-1 tsp
leaves-10- 12 leaves chopped
leaves-few sprigs chopped
a pinch or as per your taste
oil- 2 tsp
Water-as much needed to make the dough
Oil- to deep fry(1 1/2 cup approx)
grated coconut,red chillies,coriander leaves without adding water to a coarse
- Heat oil
,splutter mustard seeds,add urad dal,cumin seeds,curry leaves and hing.
chick pea flour and suji and roast it for sometime.
- Add the
ground mixture,turmeric powder,check spice,if you want more spicy add chilly powder.
- Add a
pinch of sugar,salt and coriander leaves.
- The mixture
- With the help of your hands prepare tight small balls with the mixture and keep it aside(just like small ladoo).
- Mix all
the ingredients of the puri and knead it into stiff dough and cover it with a damp cloth and keep it aside for few minutes(10 -15 minutes).
small balls from the dough and roll into
small discs about 3 -4 inch diameter like puri.
- Place a
pellet of mixture on puri and cover up fully by gathering up the edges and
sealing all the sides.
- Roll it
again delicately into a disc or puri.
- Repeat with
all the puris.
- Heat oil
and deep fry in hot oil with the help of a perforated ladle by pressing at the
centre of the puri to puff up after you
drop the puri in the hot oil until it turns brown in color.
- Serve it
You may also substitute the dough with Semolina instead of wheat flour.