Biscuit Roti Recipe | This Mangalorean style Biscuit Roti recipe could be a fast and traditional tea time snack. The biscuit rotis are typically a crisp puri stuffed in with spicy and delicious stuffing.
Biscuit roti is puffed up puris of plain flour (maida) with a layer of seasoned semolina filling. The same as the kachoris of North India. Biscuit rotis stay crispy until the next day. They then get soft however still taste delicious. The roti can be stored for at least 3 to 4 days.
Serve the Mangalorean Style Biscuit Roti as a Tea Time snack and enjoy your evening time with your family and friends.
If you are looking for more snacks recipes like this here are some:
Equipments Used: Kadai (Wok) / Heavy Bottomed Pan
Biscuit Roti RecipeCourse: SnacksCuisine: MangaloreanDifficulty: Easy
Enjoy this snack with coffee or tea.
- For Dough
Maida- 2 Cup
Hot oil or ghee – 2 tbsp
Salt – 1 tsp
- For the Filling
Grated fresh Coconut – 1/4 cup
Rawa/Semolina – 1/2 cup
Chilly powder – 1 tsp
Chopped curry leaves – 1 tbsp
Hing – 1/4 tsp
Salt to taste
Mustard seeds 1 tbsp
Urad Dhal 1 tbsp
Sugar 1 tbsp
Oil for deep frying.
- In a Bowl mix maida (plain flour) very well with salt and hot oil. Knead the dough adding little water like poori dough and keep aside.
- Heat 2 tbsp oil in a pan add mustard seeds when it splutters add urad dhal when it turns brown add hing and curry leaves, switch off the flame.
- Add Coconut, semolina, chili powder, and sugar mix well and keep aside. The filling is ready.
- Make small balls of the dough.
- Roll the ball into a poori. Place 2 tbsp of the filling mixture in the center of the poori and close and make a ball.
- Now roll this again like poori.
- Heat oil for deep frying. When the oil is hot, gently slide one roti in it. Deep fry till golden brown.
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