Biscuit Roti is a very popular udupi snack.
Enjoy hot or cold its delicious in both ways. Crisp, fluffy, spicy and slightly sweet biskuit roti can be serve in breakfast or pack it for tiffin. It will be fluffy and crispy when cool as well.
These are deep fried snacks just like North Indian kachodi. Outer layer is made of wheat flour and stuffed with spicy semolina or suji mixture.
This post is going to be a part of #119 Udupi cuisine.
Udupi cuisine is a cuisine of South India.
I love these crispy fluffy spicy stuffed puri.
I have made it half refined flour and half whole wheat flour. You can use only refined flour too.
You can make it as a party snack. You don’t need to make it after guest’s arrival like puri or kachori because it will perfect fluffy and crisp when cool. You can store in airtight container for 2 – 3 days.
Recipe
For the dough
Maida or refined flour – 1/2 cup
Atta or whole wheat flour – 1/2 cup
Salt – 1/2 teaspoon
Hot oil – 2 tablespoon
Turmeric powder – 1/4 teaspoon
Water – 1/3 cup
For stuffing
Semolina or suji – 1/2 cup
Oil – 2 tablespoon
Mustard seeds – 1/4 teaspoon
Curry leaves – 8 – 10 , chopped
Grated ginger – 1 teaspoon
Green chilli – 1 chopped
Cilantro or coriander leaves – 1 heaped tablespoon, chopped
Salt to taste
Sugar – 1 – 2 teaspoon or to taste
Cumin powder – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Sambhar masala – 1 tablespoon
Turmeric powder – 1/4 teaspoon
Red chilli powder – 2 teaspoon
Oil for frying
Method
1. In a bowl mix whole wheat flour or atta, refined flour or maida, salt, turmeric powder and hot oil. Mix well with hand.
2. Add water and make a firm pliable dough. Hot oil will make your biscuit roti crispy.
Cover and keep aside.
3. Heat oil in a pan. Add mustard seeds and let them splutter.
4. Now add chopped curry leaves. I have used dried curry leaves so I have crushed the leaves.
5. Add grated ginger and chopped green chilli. Saute for few seconds.
6. Add semolina or suji, cumin powder, coriander powder, sambhar masala, turmeric powder, salt, sugar, cilantro or coriander leaves and red chilli powder. I have used kashmiri red chilli powder. If you like your kachodi hot you can use normal red chilli powder.
7. Saute for 2 – 3 minutes or until semolina and spices mix well. Remove from heat and let it cool down.
8. Take lemon size ball from the dough. Roll out the ball with rolling pin. Make circle of about 3 inches diameter.
9. Place 1 tablespoon semolina stuffing in the middle. Bring the edges together with your fingers. Close the edges and make a ball again. Make sure that the stuffing completely sealed. There should be no hole because holes will absorb oil.
10. Roll it again. Make a flat circle of 3 inch diameter. Roll out gently.
11. Heat enough oil for frying. Let the oil properly heat up. Fry the biscuit roti on medium heat.
12. Slid the puri in hot oil. Gently press with a slotted spatula. When the puri puffed up flip and fry other side. Fry till golden brown from both the sides.
Serve fluffy, spicy and crispy puri with tea or coffee.
Or store in airtight container for 2 – 3 days to use as a snack.
Notes
1. If you want your biscuit roti sweeter, add 2 tablespoon sugar.
2. You can use grated coconut in the stuffing with semolina. If you are using coconut don’t store.
Its too yummy so you don’t have to store 😀
3. You can also use only refined flour or maida instead of half refined flour half whole wheat flour.
Enjoy……
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