Biscuit Rotti ( stuffed fried bread)

Biscuit rotti is a traditional, South Kanara recipe. It is similar to the North Indian Kachoris. Basically it is dough that is stuffed with a sweet and spicy filling and then deep-fried. It is usually served at breakfast or enjoyed with the evening tea. It could be made with whole wheat or all-purpose flour. The filling could be made of predominantly cream of wheat ( sooji) and grated coconut to which spices have been added or it could be just freshly grated coconut that has been mixed with spices. Both taste good. I have made the filling using a combination of cream of wheat and freshly grated coconut.

This is not difficult to make at all. You could make the filling and the outer dough slightly ahead of time an keep it in the refrigerator. When guests arrive, you can make the biscuit rotti and serve it right away!

The only reason I don't make it often is because it is deep-fried and I stay away from deep-fried. I am making this after almost 10 years. My husband and I believe in eating healthy most of the time. I was craving this and therefore made it. This recipe has been graciously shared by my sister, who is something of a " biscuit rotti" expert!

Servings: makes 8 medium-sized biscuit rotti.

Prep time: 3.5 hours ( which includes 3 hours of keeping the dough aside)Cook time: 10 minsTotal time : 3.65 hours

Ingredients:

Whole wheat flour or all purpose flour/ maida : 1 & 1/2 cups
Salt: 1/4 tsp
Coconut oil: 1 + 1 tbsp
Turmeric powder: a pinch ( optional)
Warm water: 1 cup ( may not need all)

Oil for frying.

For the filling:
Coconut oil: 1 tsp
Mustard seeds: 1/4 tsp
Curry leaves: 1-2 sprigs
Urad dal/ split matpe beans: 1/2 tsp
Cream of wheat/ sooji: 1/2 cup
Freshly grated coconut: 1/2 cup
Salt: 1/4 tsp
Sugar: 1 tsp
Green chillies: 1, finely chopped.
Red chilli powder: 1/4 tsp ( can be adjusted based on your preferred spice level.
Asofoetida : a pinch

Method:

In a bowl, mix together wheat flour, sooji, salt, sugar, 1 tbsp warm oil, a pinch of turmeric.

Add water little at a time and make a dough. Knead the dough for few minutes.

Apply oil to the outside, cover with damp cloth/paper-towel and keep aside for atleast half hour.

While the dough is sitting, make the filling.

For the filling:

Heat 1 tbsp oil in a sauté pan/ kadai.
Add mustard seeds. When they splutter, add curry leaves, urad dal, chopped green chillies & saute for 30 seconds or until the urad dal turns slightly golden in color.

Add sooji and roast for a couple of mins. Now add the freshly grated coconut, red chilli powder, hing, salt and sugar.

Sauté for 2 mins. Turn off the flame and keep aside. The filling is ready.

Putting it together:

Pinch lemon-sized portion of the dough and make a ball.

Roll the dough into a small circle that is not too thin.

Place 1 tbsp filling in the middle of the circle.

Cover it with the surrounding dough in such a manner that no filling comes out (as shown in the picture ).

Do the same with all the available dough.

Roll each of the filled balls gently into a poori. Do this with all of them.

Heat oil in a kadai/ wok, on medium flame. When the oil is hot enough, drop the stuffed poori gently into the oil.

Fry it on medium flame for 2-3 mins. Flip it and fry on the other side for 1-2 mins.

Take it out and drain on paper towels.

Serve hot, may be with a cup if tea/coffee.

Cooking made easy:

Fried things cook well and evenly without getting burnt, if you maintain an even temperature of the oil. This is done by initially heating the oil until it is just hot and then reducing the flame to medium and maintaining it there. It is better to fry items like Biscuit rotti on medium flame so that the inside can be cooked as well as outside.

Tip for healthy living:

When making any kind of fried items, use just enough oil as needed for frying. Discard the remaining oil. Every time oil is heated, it releases hydrocarbons and free radicals that are harmful for our health. You can read more in the references below.