Biscuit Rotti - Method 2

Just like Buns and Biscuit Ambade, Biscuit Rotti the fried snack, a cousin of the North Indian Kachori, is one of the most sought after savoury items in Mangaluru. This is made in different ways in the undivided South Kanara District. It is the filling within these rottis that are made differently but the outer dough almost remains the same everywhere.

Bajagoli near Karkala is famous for biscuit rotti, in a small restaurant near the temple, where they make it really thin and crisp. The filling is slightly sweetish there, but Taj Mahal Cafe and Balli's podi joint in Mangaluru make it crunchy and spicy. My mother used to make soft biscuit rottis with a filling of soaked urad daal ground coarsely, adding a seasoning of mustard seeds, curry leaves, asafotoeda and green chilli bits. That we used to eat with phovachutney as tea time snack.

Some years ago, I had made Biscuit Rotti with a filling of leftover Moong Daal Usli. In Bunder, I ate another type of biscuit rotti at Hotel Krishna Prasad run by the Jodumutt Bhat family and similar biscuit rotti is sold in their sister concern Kusum Caterers podi joint in lower Car Street. The recipe I am following is almost similar to that type of  biscuit rotti. My variation is, that I added chiroti rava and white sesame seeds to the outer rotti dough. These biscuit rottis are crisp but not very crunchy. Taste is just right, like a well prepared biscuit rotti. The flavour within is subtle, but addictive.

Make these on a rainy day and relish them with a cup of hot tea or coffee. Some may even go a step ahead and serve them as starter snack with choice of drinks. I am a lover of biscuit rotti, and I eat them even with rice and daalithove!

Ingredients for the Masala:
1. Urad dal - 1/2 Cup
2. Green chillies - 2 finely chopped
3. Curry leaves - 2-3 sprigs finely chopped
4. Mustard seeds - 1 Tsp
5. Turmeric Powder - A pinch
6. Chickpea Flour - 1 tbsp
7. Grated coconut - 1/2 cup
8. Salt - 1/4 Tsp
9. Asafotida(Hing) - a pea size pinch dissolved in 1 tsp water or 1/2 Tsp powder
10. Ghee/Oil - 1 tbsp

Method:
Soak Urad dal in little water for 2 hrs.
Drain and keep aside.
Heat 1 tbsp ghee or oil in a pan and add mustard seeds.
When they splutter, add chopped curry leaves and green chillies.
Fry well.
Add soaked urad dal and fry.
Add chickpea flour and fry.
Add asafotoeda, grated coconut and salt to taste.
Sprinkle a tablespoonful of water, so that the contents get well blended.
Fry well, till the mixture gets dry.
Allow to cool.

Ingredients for the Rotti:
1. Refined Flour(Maida) - 2 cups
2. Whole Wheat Flour - 1/4 cup
3. Chiroti Rava - 1/4 Cup
4. Hot Oil or ghee - 4 Tsp
5. Salt - 1/4 Tsp(Or to taste)
6. Water - QS
7. White Sesame Seeds - 1 Tsp(Optional)
8. Oil - For deep frying

Method:
Heat oil in a kadai to medium, and maintain that, never allowing the oil to start fuming.
Mix the two flours, rava, and add salt and hot ghee or oil.
Rub the mixture well with your fingers till crumbs are formed, then knead into a stiff but pliable dough, adding very little water.
Keep aside for 30 mins covered with a damp cloth.
Mix in the sesame seeds.
Make lemon sized balls and roll thick Rottis(Puris), about 3" diameter.
Place a spoonful of the masala in the center, bring the edge together, pinch and tuck into the center and seal the rotti.
Dust with wheat flour and roll into pooris, as thin as possible.
The stuffing should be opaquely visible on both the surfaces.
Deep fry in hot oil under medium flame on both the sides for about 3-5 minutes, until crisp and golden.
A well made biscuit rotti develops tiny blisters on the surface.
Drain and serve hot with hot beverages, cold drinks, cocktails or mocktails.