Tuesday, 13 January 2015

BISCUIT ROTTI -2

I got this recipe from a Food Group in Facebook. Actually the basic recipes come from our ancestors, we just experiment with the old recipes. Sometimes they turn out to be a good stuff, sometimes it simply goes in a kitchen waste bucket. If I go back I experimented a lot recipes and some were too good, also thrown unsuccessful dishes. 

I tried this new recipe and it came out so well. Normally the outer cover of biscuit rotti is prepared of Maida and Rava. Here we used wheat flour for the outer cover (puris)
BISCUIT ROTTI

WHAT YOU NEED:

For puris :

Wheat flour : 1 1/2 cups

Ghee - 1 tbs

Turmeric powder

Salt - to taste

Water - for kneading

For the stuffing Masala:

Green chillies - 8-10

Coriander leaves - 1 cup, chopped

Coconut grating - 3/4 cup

Besan / chana powder - 3-4 tbsp

Salt - to taste




BISCUIT ROTTI IN A DIFFERENT WAY! 

SORRY FOR THE PIC... I REMEMBERED IN THE LAST MIN TO TAKE THE PIC....

HOW TO MAKE :

First prepare dough for puris. In a mixing bowl mix salt and turmeric powder in a little water.

Add wheat flour and mix adding little water at a time.

Then add warm ghee and mix it again. Knead well to a soft texture. If the dough is very soft you will not have problem while rolling stuffed puris. Otherwise the mixture may come out.

Now grind green chillies, chopped coriander leaves and salt to a coarse paste.

Take out the ground mixture in a bowl, then add coconut gratings and besan and mix well.

Now divide the dough in to small balls, roll them to a small puris then keep some mixture in the center, fold and again roll out .

Heat enough oil in kadahi, When hot slide puri in hot oil and fry crisp on both sides. Fry one at a time.

Serve Biscuit Rotti as snack with hot Tea or Coffee.










1 comment:

venkatesh kamath said...

my fav and you have very nicely done it.Tis item is pride of Mangalore but getting more popular with the Gujarati community.This like Chet Ambado taste wonderful when hot or even when not.thats the speciality I think.

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