Biscuit Roti is a very popular recipe from the Mangalore region. This was requested by Vidya. Surprisingly and unlike the usual puris, this puri will remain crispy for more than a few hours (maybe up to a day) and hence can be served for parties without much trouble where you don’t have to keep making fresh puris when people turn up in large numbers. The stuffing varies though – some stuff it with Daliaa-dal spicy powder, some with roasted fresh grated coconut with sujee masala etc. I have stuffed it with sujee masala with grated dry coconut. It will be yummy and can be relished plain or with tomato sauce. Here goes the recipe:
What you need to have:
Ingredients of the stuffing:
1. Chiroti sujee(Thin sujee) – 1 cup
2. Dry grated copra – 1/2 cup
3. Mustard seeds – 1 teaspoon
4. Dhania-jeera powder – 1 teaspoon
5. Chilli powder – 2 teaspoons
6. Turmeric powder – 1 teaspoon
7. Asafoetida powder – 1/2 teaspoon
8. Chopped Jaggery – as per taste
9. Tamarind – a pinch
10. Curry leaves – 3-4 strands (Preferably tender)
11. Salt – As per taste
12. Cooking oil – 3-4 teaspoons
Ingredients of stuffing
What you do with what you have:
1. Place a skillet with chiroti sujee in it on low flame. Just warm it up for about 5 minutes in such a way that you get a pleasant aroma stiring continuously, but do not burn it or let the color change.
2. Place a skillet with 3-4 teaspoons of cooking oil in it on medium flame. When heated add mustard seeds to it. When it sputters add curry leaves, chilli powder, Dhania-Jeera powder, Turmeric powder one after another. Stir it well and add chopped jaggery and tamarind and salt to it.
Seasoning in progress
3. Mix well and add the roasted sujee from step 1 to it and also add grated dry copra to it. On cooling mix it with your hands in such a way that you get a wonderful color and the mixture looks as below.
The stuffing mixture
Ingredients of the outer puri dough:
1. Maida – 2 cups
2. Chiroti sujee – 1/2 cup
3. Raw cooking oil – 5-6 teaspoons
4. Oil for frying -2-3 cups
Ingredients of the outer puri dough
4. Stir in both sujee, maida, salt in a bowl and add cooking oil to it and mix well. Slowly add water in steps and make a soft paliable dough. Pinch out the required quantity of the dough and roll it into a small disc on a thick plastic sheet dusting slightly in atta (if necessary) and place 2 teaspoons of filling from step 3 in it. Fold the edges and roll it again as shown in the image below. Repeat the same process for the remaining puri.
The dough, pinched out ball, roti with filling and the rolled roti
5. Place a skillet with 2-3 cups of cooking oil in it on medium flame. When heated just drop in the rolled and stuffed roti from step 4. It would fry and when done reverse it and fry till done. Just drop it in a colander with tissue paper in it to drain out extra oil if any.
Swollen Biscuit Roti
6. Enjoy hot either plain or with any sauce of your choice. Yummy I say !
Swollen, Yummy, Crispy Biscuit roti
How long it takes: 60 minutes
Number of rotis: 15-20 of above size