Biscuit Roti or Biscoot Roti is a sweet and spicy mixed snack. This dish is famous in Udupi-Mangalore region and is a favorite among Konkanis. It is very similar to Kachori, with a crispy crust outside with masala stuffed inside. The stuffing mixture is made with lot of spicy ingredients, while the outer crust is as simple as making Poori. Biscoot rotti is a great combination of sweet and spicy flavors and is a great evening snack.
For Making the Dough
200g (1 cup) Maida All purpose flour
100g (1/2 cup) Wheat Flour
25g (2 tsp) Cooking Oil
15g (1 tsp) Sugar Dissolve it in hot water
10g (1/2 tsp) Salt
For making the stuffing mixture
100g (1/2 cup) Grated coconut
150g (3/4 cup) Sooji (Bombay Rava)
25g (2 tsp) Besan (chickpea flour)
25ml (2 tsp) Cooking Oil
2 piece (2 tsp) Green chili finely chopped
1 inch (1 tsp) Ginger finely grated
10g (1 tsp) Mustard Seeds
10g (1 tsp) Urad Dal (black gram)
10-12 (1 tsp) Curry Leaves finely chopped
10g (1 tsp) Red chili powder
10g (1 tsp) Cumin Seeds Crushed
10g (1 tsp) Coriander seeds Crushed
3g (1/4 tsp) Asafoetida powder
15g (1 tsp) Sugar
50g (4 tsp) Coriander leaves finely chopped
Salt as required
Cooking Oil as required
For making Dough
Take 200g of Maida (all purpose flour) in a dough maker or bowl. Add 100g wheat flour. Take maida and wheat in 2:1 ratio. Add a little salt as required. (1/2 tsp recommended). Now add 2 tsp oil to it. Add around 200 ml warm warm or as required. Dissolve 2 tsp sugar in water before adding it to mixture. Knead the dough thoroughly for 5 minutes to make it soft.
Cover the dough with a damp cloth and set aside for 15-20 minutes
For the filling mixture
Take a pan. Add 2 tsp cooking oil and add a tsp mustard seeds. Heat till it splutters. Now add 1 tsp grated ginger and 2 tsp finely chopped green chilli and mix well. Red chilli powder can be used instead of green chillies. This makes the inner filling reddish. Add 1 tsp urad dal (Black gram lentils). Fry for a minute till dal becomes reddish brown.
Now add 2 tsp crushed cumin and coriander seeds (1:1 ratio) and mix well. Add 10-12 chopped curry leaves and saute again. Now add 1 tsp red chilli powder and 1/4 tsp asafoetida powder. If you haven’t used green chillies then add 3 tsp red chilli powder.
Add 2 tsp Besan (chickpea flour). Saute till raw smell of besan goes off. This step is optional. Besan helps bind the mixture together. Now add 3/4 cup (150g approx) bombay rava (sooji). Then add 1/2 cup (100g approx) grated coconut and saute the mixture for 5 minutes. Once the mixture is roast you can smell the aroma of all spices. Now transfer it to a bowl or turn off the heat.
Add 1 tsp sugar and salt as required. Adding more sugar makes rotis more sweet. Those who wish to have sweet rotis can add more sugar in this step.
Now add half cup of coriander leaves to the mixture and mix the ingredients. Coriander leaves should be added at the end. This preserves aroma of the leaves and makes the rotis taste more good. Now the mixture is ready for filling.
Now make small balls of the dough. Dip it in a little wheat flour or maida. Flatten it to form pooris of 4-5 cm diameter. Now take 2 tsp of filling mixture and place it at the centre of the poori. Turn up the sides along edges and seal the mixture inside. See that mixture does not spill out. Finally roll it again to form Pooris.
Take cooking oil in a frying pan and heat to a medium flame. Now leave the poori into it. Gently tap on it and it will puff up. Set medium flame and keep flipping it again and again. Do it till the poori turns golden brown and the outer crust becomes crispy. Repeat the procedure for remaining poori’s.
Your tasty, crispy Biscoot Rotti is ready to consume.
Serving suggestion for Biscuit Roti
Serve it with chutney along with tea or coffee.
Check out this video to know more