"Biscuit Rotti (Poori) with spiced rava filling" ... I am sure biscuit rotti needs no intro to any amchi or people from in and around Mangaluru ... almost similar to kachori from north ... we all grew up relishing these crisp spicy puffed poori ... preparing with rava filling after a very long time ... turned out delicious~ very flaky n crispy ... Yummilicious ......
** Till a few decades back I used to prepare biscuit rotti a lot specially on Sundays, however over years it took a back seat and I prepared it scarcely maybe once a year or so. Some dishes turn out perfect and delicious when they are done often as the practice of preparing the same gets continuity. Recently I found that they turned out great and remained so for about 15-20 minutes after which it would loose shape, so I refused to share them here. But then I never give up unless I feel the effort is not worth it, so I kept my practice on and finally today it turned perfect. Stay puffed and crisp for over 6 hours and still is so when I editing here and I am very happy with the same, sure to now prepare in different fillings so as to keep my practice going on, so you will be seeing a at least a few times in future. I have written in detail about biscuit rotti and how it is famous in an around the city of Mangalore in Karnataka State where I grew up. Will be sharing a common link to the same at the bottom of this recipe so that you can browse through the same for more information about Biscuit Rotti.
** Here is my very own recipe for "Biscuit Rotti (Poori) with spiced rava filling" … My Style, My own Method ….
** Ingredients :
**For the Inner Filling :
Oil/ Tel : 2-3 tblsp (any edible oil)
Mustard Seeds/ Sasam/ Rai : 1 tsp
Black Gram Dal/ Urad Dal : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : handful of small sized leaves
Bombay Rava/ Rulav : 1 cup
Coconut/ Soyi/ Nariyal : 3 tblsp finely grated.
Sambar Powder : 1 tblsp (any will do)
Red Chilly Powder/ Mirsange Pitti/ Mirchi Powder : 1 tsp
Haldi/ Turmeric Powder : a pinch
Hing/ Asafoetida Powder : ½ to 1 tsp
Jeera/ Cumin Powder : ½ tsp
Coriander/ Dhania/ Kothimbir Powder : 1 tsp
Sugar/ Shakkar/ Sakkar Powder : 2 tblsp
Salt/ Meeta/ Namak : to taste
** For Outer Covering :
Maida/ APF : ½ cup
Wheat Flour/ Atta : ½ cup
Fine Rava/ Chiroti Rava : 2 tsp
Red Chilly Powder/ Mirsange Pitti/ Mirchi Powder : ½ tsp
Haldi/ Turmeric Powder : small pinch
Sugar/ Shakkar/ Sakkar Powder : 2 tblsp
Salt/ Meeta/ Namak : to taste
Oil/ Tel : 2 tblsp (Hot)
Water/ Uddak/ Paani : lukewarm as required
** Oil/ Tel for deep frying the Biscuit Rotti/ Poori
** First let us prepare the Outer Cover : In a wide stainless steel bowl sieve together wheat, maida, haldi, chilly powder, sugar powder, salt. To this add in the chiroti rava and mix well till all is combined. Now add in the hot oil all over the prepared mixture and mix well.
** Keep mixing well, till the mixture resembles a crumble texture, if needed you can add a little bit more of oil, but see to it the the mixture has well crumbled with oil for getting of perfect biscuit rotti. This step is very important, so do not skip and prepare dough directly.
** Once the mixture has well crumbled sprinkle little by little luke warm water and keep kneading till you get a smooth tight dough, takes about 4-5 minutes. Cover the dough with a slightly wet cloth well and keep it aside for say about an hour or so.
** Now let us prepare the Inner Filling for Biscuit Rotti : Heat oil in a thick bottomed kadai, when hot lower the heat and add in the mustard seeds when they splutter add in urad dal and fry till slightly color changes, then add in the curry leaves and fry for another minute.
** Now add in the bombay rava and fry on medium heat for about 3-4 minutes till its done well, then add in haldi, hing, sambar powder, red chilly powder, dhania powder, jeera powder and mix well, continue frying for a few minutes on low heat, do not raise heat now.
** Add in the coconut gratings mix well and continue frying till the coconut turns slightly crisp, it will take about 4-5 minutes at least, if you skip this procedure the biscuit rotti turns soft. Finally add in the sugar powder and salt to taste and mix well till the sugar has mixed in well.
** Remove from fire and put it spread out well on a plate and keep it aside to get completely cooled down. Keep mixing in between to avoid formation of lumps. This inner filling should come to room temperature before you prepare biscuit rotti, will take about 10 minutes.
** Rolling of the Biscuit Rotti : Knead the dough once again smoothly and divide it into equal small lemon sized balls. Roll them out into thick medium sized biscuit rotti/ poori, say about the size of 4 inches. Place it on your palm shaping it into sort of bowl like.
** Now add in about 2 tblsp of prepared filling in it and then bring up the edges of the poori and seal them and make into a ball again and then flatten it a little bit like peda, dust a bit with wheat flour and then roll out into a poori shape carefully again into a 3-4 inch dia round disc.
** Do not apply much pressure while rolling as the filling should remain intact within and not come out from anywhere. So put even pressure while rolling, it may take some practice, but not difficult once you get enough practice, so don’t worry, it is fine it a few go wrong.
** Note : You can check out step procedures shared in links shared at the bottom of this recipe, which includes them in plenty giving proper and minute details. It will give you a fair knowledge of the filling, rolling, frying etc. techniques.
** Roll out and prepare a few biscuit rotti at a time in similar method as mentioned above and keep them ready on a plat. Do not roll out too many at a time or else they may go dry and then they will not puff up evenly. So try out rolling and deep frying in batches.
** Heat plenty of oil in a thick bottomed kadai/ pan for deep frying to smoking hot. Then lower the heat to medium and wait for a few minutes and then begin to fry the biscuit rotti. Slide in one rolled poori gently into the oil and with the help of slotted ladle press down till it puffs up.
** Fry the biscuit rotti on both sides till they turn crisp and golden brown. Remove and place on an absorbent paper for the excess oil to drain off while you continue frying the rolled and kept ready biscuit rotti. Keep the heat constantly at medium to low level for best results.
** "Biscuit Rotti (Poori) with spiced rava filling" is done and ready to be served. Though they taste best when served fresh these can be relished later on too as they remain crisp and puffed up for several hours, in fact you can relish it the next day or when travelling too.
** You do not need any accompaniment as such for this as they are usually eaten as it is. This Biscuit Rotti is a very famous snack from Konkani Saraswat Cuisine and is always served with some Upma/ Shevai/ Pova chutney etc. for breakfast/ functions/ celebrations.
** I am sure every Indian is well versed with stuffed crisp poories, as in other parts of India it is quite famous as kachori. So I have not written much about its history etc. Just try them out in your own home and enjoy them fresh with your family and friends.
** Note : Remember to keep the heat level of the oil from medium to low and do not let the oil go too hot. To get crisp flaky biscuit rotti, the heat level should always be maintained to a constant medium heat. So keep a keen watch out and adjust the same accordingly.
** You can store the inner filling in a air tight container in the fridge for further use if you have some remaining, as it will remain good for a few day as we have fried it out well. Though outer covering is something I would not recommend to be stored as it dries out and it may not remain in the right consistency needed for the crisp biscuit rotti.
** Note : I have enclosed a common link and a few others where in there are step by step method of preparation of preparation of Biscuit rotti. Do check out on those pictures for a proper knowledge if you are novice to preparation of Biscuit rotti before you try these out.
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