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Biscuit rotti

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 .

Ingredients for the stuffing:
Grated coconut-1/2 cup
Fried red chillies- 2- 3
Coriander seeds-1 tbsp
Mustard seeds-1 tsp
Urad dal(split bengal gram dal)-1 tsp
Cumin seeds(jeera)-1/2 tsp
Curry leaves-10- 12 leaves chopped
Asafoetida-1/4 tsp
Besan-1/4 cup
Bombay suji(semolina)-3 tbsp
Coriander leaves-few sprigs chopped
Sugar- a pinch or as per your taste       

Ingredients for puri:
Maida-2 cups
Wheat flour-1 cup
Salt – a pinch
Sugar-a pinch
Hot oil- 2 tsp
Water-as much needed to make the dough
Oil- to deep fry(1 1/2 cup approx)

  1. Grind grated coconut,red chillies,coriander leaves without adding water to a coarse mixture.
  2. Heat oil ,splutter mustard seeds,add urad dal,cumin seeds,curry leaves and hing.
  3. Add chick pea flour and suji and roast it for sometime.
  4. Add the ground mixture,turmeric powder,check spice,if you want more spicy add  chilly powder.
  5. Add a pinch of sugar,salt and coriander leaves.
  6. The mixture is ready.
  7. With the help of your hands prepare tight small balls with the mixture and keep it aside(just like small ladoo).
  8. 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).

How to proceed:
  1. Pinch small balls from the dough  and roll into small discs about 3 -4  inch diameter like puri.
  2. Place a pellet of mixture on puri and cover up fully by gathering up the edges and sealing all the sides.
  3. Roll it again delicately into a disc or puri.
  4. Repeat with all the puris.
  5. 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.
  6. Serve it hot.
My notes:
You may also substitute the dough with Semolina instead of wheat flour.

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

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