Theek Rotti(Spicy Mangalorean Pooris)

Mangalorean specialty Theek Rotti is a unique type of spicy poori found only in Mangalore and the surrounds. It was popularised by Taj Mahal Cafe and in the Fifties till the mid Seventies my mother used to make only Theek Rotti and Chapathis with minced green chillies and cumin seeds in the dough. Of late, Taj Mahal still leads in attracting customers who relish them for breakfast with potato sukkha bhaaji and spicy tangy dry coconut chutney. This can also be eaten as tea time snack.

Other ways of relishing theek rotti are with Bibbe Upkari(Tender cashenut upkari), Chana upkari, Moong Daal Usli, mashed Nendra banana sauted with with ghee and sugar, with sheera or with a piece of Taj Mahal wheat /banana halwa. It also tastes good with simple coconut dry chutney with added hing. My father's fave combo used to be Theek Rotti with Wheat Halwa wrapped in, to make a Halwa roll. A cup of hot strong filter kaapi completes the breakfast.

This Theek Rotti recipe is how we Kudpikars used to follow. I have made slight variations according to my taste. You may find the recipe for Potato sukkha bhaaji here, and Bibbe Upkari here.

Ingredients:
Whole wheat flour - 3 cups(600ml)
Green chillies - 3 chopped
Cumin seeds - 1 Tsp
Pepper - 10-12 peppercorns(Optional)
Sugar - 1 Tsp
Mysore/Yelakki Banana - 2 small ones mashed
Ghee - 1 Tbsp
Salt - 1/2 Tsp
Water - 1/4 cup approximately
Oil - For deep frying

Method:
In a mortar pound cumin seeds and peppercorns followed by chopped green chillies, coarsely.
Add sugar, salt and mashed banana.
Add wheat flour and knead, while adding ghee and 1/4 cup water sufficient to make a firm stiff dough, stiffer than normal poori dough.
Keep covered with a moist cloth for 15 mins.
Make small lemon size balls with the dough. 1 cup flour should make 16-18 dough balls.
Dust a chapathi board and roll out 2mm thick pooris.
Heat oil in a kadai. As the oil starts fuming, reduce the heat to medium.
Quickly fry the pooris one by one till fluffy and golden on both sides.
Transfer to kitchen paper to absorb extra oil and then serve with bibbe upkari, sukkha bhaaji or other accompaniments.