I have heard a lot about ‘biscuit rotti’ in last few days. I didn’t know such a dish exists in Konkani cuisine before this comment from Preeti. I found a few recipes when I googled, but then she forwarded me this link. Somehow I could not make it for a long time, but when I prepared this last week, I absolutely loved this dish. I had prepared this for an evening snack, but I guess this can even be prepared for breakfast.
All purpose flour/Maida 2 cups
Wheat rava (sooji) 1 cup
Grated coconut 2 tbl spns
Chilli powder 1 tea spn
Mustard seeds 1/2 tea spn
Asafoetida(hingu) a pinch
Curry leaves 1 strand
Make dough of flour and maida with warm water and 1 tea spn warm oil. Kneed it to make a very smooth dough (like chapathi dough).
Heat 1 tea spn oil and add mustard seeds. When they start popping, add curry leaves and asafoetida. Add sooji and fry (like in upma) till sooji turns slightly brownish. Add coconut, salt, chilli powder and around 1/2 cup water. Cook till sooji absorbs all water. (I was not having curry leaves when I prepared this, so there are no leaves in the picture below).
Make a small ball of dough and spread a bit using the palm. Keep a sooji mixture ball on it and cover the ends firmly.
With a rolling pin, roll it into small puris.
Heat oil and deep fry the puris.
Serve hot with ketchup.
Serves : 2
Preparation time : 20mins