Biscuit Roti

Biscuit Roti are sweet, spicy , crispy , puffed pooris . This puffed up pooris are made of maida with a layer of seasoned semolina filling. It can be served as breakfast meal or tea time snack. It can be even packed for kids lunch boxes. This is yet another recipe all the way from Mangalore.

Also ,check out other Mangalorean Breakfast recipes –

Biscuit Roti :-

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Preparation time : 20  minutes

Cook Time : 15 minutes

Ingredients:

For the dough :

  1. Maida / all – purpose flour – 3/4 cup
  2. semolina/sooji – 4 tablespoon
  3. salt – to taste
  4. water

For the filling :

  1. mustard seeds – 1/4 teaspoon
  2. cumin seeds – a pinch
  3. sambar powder – 1-2 tablespoon
  4. turmeric powder – a pinch (optional)
  5. sugar – 3 tablespoon
  6. semolina – 1/2 cup
  7. curry leaves – 2 leaflets (finely chopped)
  8. oil

Method :

Preparing the dough :

In a mixing bowl , take maida, semolina and salt . Add water (approx. 1/4 cup) and knead it into a soft dough. (you may also add a tablespoon of hot oil to make the biscuit roti even more crispy) . Set Aside.

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Preparing the filling :

  1. Heat 2 teaspoon of oil in a wok. Splutter mustard seeds , jeera seeds. Add Curry leaves. Let is sizzle for few seconds.
  2. Then add sambar powder , turmeric powder ,semolina ,salt and sugar one by one. Saute on medium flame until all the spices are well combined.
  3. Switch off the flame. Let it cool.

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Preparing the biscuit roti :

  1.  Make lemon sized balls of the dough. Flatten the dough to small circles (about 2-3 inches in diameter ). Place a teaspoon of filling in the centre of the flattened dough.

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Now fold the outer edges of the dough towards the centre .(Make sure to completely seal the filling or else it gets oily as it absorbs oil inside.)

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Again flatten the stuffed dough to small sized circle (of about 2-3 inches)

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Heat oil for deep frying in a kadai. Fry the biscuit roti until they are golden brown in color.

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Serve it hot with hot cup of tea and enjoy ! you can also store these biscuit roti in an air tight container for up to 2-3 days and serve it as tea time snack too.It may not be as crispy as the first day, but it will still taste good.

 

Check our blog for other traditional breakfast recipes –

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