Biscuit Roti

Recipe Type : Indian                                                                   Yield : Count of 15 (big size)
Preparation Time : 5 mins        Dough resting time : 2 hrs      Cooking Time : 15 mins
                                                                                                     Deep Frying Time : 2 to 3 mins each

Ingredients :
3 cups all-purpose flour (maida)
1/2 cup semolina (rava)
1/4 cup grated coconut
1/2 tsp turmeric powder
2 tsp sugar
1 tsp grated ginger
3/4 cup water (add as needed)
3 tbsp hot canola oil
2 cups canola oil (for frying)
2 tbsp chickpea flour (basen)
2 chopped green chilies
1 and 1/2 tsp chilly powder
salt
1 tbsp clarified butter
3 tsp mustard seeds
10 curry leaves
3 tsp crushed black gram (urad dal)
2 tsp crushed cumin seeds
1 tsp crushed fennel seeds
1/2 tsp asafoetida powder (hing)


For dough preparation:

1. In a bowl add all-purpose flour, salt and hot oil. Mix well.
2. Now pour water to knead the dough. Prepare soft dough. Keep it aside for 2 hrs.

For Stuffing preparation:

1. Heat a pan. Add clarified butter. Put mustard seeds, chopped curry leaves, chopped green chilies, crushed black gram, crushed cumin seeds, crushed fennel seeds and asafoetida for tempering.
2. Now add grated coconut and grated ginger. Fry for 3 mins.
3. Add semolina and chickpea flour. Fry for 4 mins.
4. Finally add sugar, salt, chilly powder and turmeric powder. Fry for a minute. Switch off gas. Allow to cool.

Method :

1. From a dough prepare small roundel shapes.

2. Place the stuffing in the middle of the flattened dough.

3. Fold the margins to cover the filling.

4. Using rolling pin prepare a roundel shape (4").
5. Heat a pan containing oil.
6. Deep fry one roti at a time. Fry on both sides.