Biscuit Rotti - Method 3

Those who have tasted Biscuit Rotti at Balli's joint, Tajmahal Cafe in Mangaluru and most of the other places, might have seen a dry red chutney stuffed into it. It is a spicy chutney made with rava, urad daal and grated coconut adding seasoning, spices and condiments. A small restaurant named Hotel Bhuvaneshwari in Bajagoli near Karkala on Sholapur highway is famous for biscuit rottis with a very thin outer and sweetish dry chutney stuffed inside.

I wanted to make  Biscuit Rotti with some variation. I had some stuffing in the fridge leftover from last recipe for Biscuit Rotti. So I fused the two different kinds of stuffing ingredients and came out with my own to make thin crusted biscuit rottis with sweet and spicy stuffing. They came out so well, you can see the texture and the puffed look of the perfect Biscuit Rottis! Of course you need to add the right ingredients in the right proportions and follow the proper way of heating oil and frying them to make the outer dough cover crumble, which I have mentioned in the recipe.

I made them thin and crispy like they do in that famous restaurant in Bajagoli town. You may increase the size of the outer dough ball and make them thicker and crunchy like Balli or Taj Mahal make them. They taste equally good.

Ingredients for the stuffing:
1. Urad Daal - 1/4 Cup + 1 Tsp
2. Bombay Rava - 1/4 cup
3. Green Chillies - 1-2 finely chopped
4. Curry Leaves - 2-3 sprigs finely chopped
5. Mustard Seeds - 1 Tsp
6. Kashmiri Chilli Powder - 1 Tsp
7. Turmeric Powder - A pinch
8. Grated coconut - 1/2 cup
9. Salt - To taste
10. Sugar - 1 Tsp
11. Asafotoeda(Hing) - A pea size pinch dissolved in 1 tsp water or 1/2 Tsp powder
12. Tamarind Pulp(Optional) - 1/2 Tsp
13. Ghee/Oil - 1 tbsp

Method:
Soak 1/4 cup 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 1 tsp urad daal and fry until golden.
Add chopped curry leaves and green chillies.
Fry well.
Add rava and roast for 2 minutes, followed by grated coconut for another 2 minutes.
Add soaked urad dal and fry.
Add turmeric powder, red chilli powder, asafotoeda, tamarind pulp and salt to taste.
Fry well, until the mixture gets dry.
Mix in sugar.
Remove from stove and allow to cool.

Ingredients for the outer dough:
1. Refined Flour(Maida) - 1 and 1/2 cups
2. Whole Wheat Flour - 1/2 cup
3. Hot Oil or ghee - 4 Tsp
4. Salt - 1/4 Tsp(Or to taste)
5. Water - QS
6. Oil - For deep frying

Method:
Heat oil in a kadai and simmer for 5-10 mins, never allowing the oil to fume.
Mix the two flours, add salt and hot ghee or oil.
Rub the mixture well with your fingers until crumbs are formed, then knead into a stiff but pliable dough, adding very little water(Approx 1/4 cup water).
Keep aside for 30 mins covered with a damp cloth.
Make small lemon sized balls and roll thick Rottis(Puris), about 3" diameter.
Place a spoonful of the dry stuffing in the center, bring the edge together, pinch and tuck into the center and seal the rotti.
Dust with flour and roll into pooris, as thin as possible.
The red stuffing should be opaquely visible on both the surfaces.
Deep fry in hot oil on sim for 3-5 minutes, turning side after 2 minutes, until crisp and golden.
A well made biscuit rotti develops tiny blisters on the surface and puffs up like a balloon.
Drain and serve hot with hot beverages, cold drinks, cocktails or mocktails.