Biscuit Roti

It is HARD,hard indeed to come back from a fun-filled and joyous wedding celebration,and more difficult when you just enjoyed all the fun in double.Yes,I am talking about my brothers' wedding celebration and all the drama..lol.But to be honest,I am coping up well.Except if you count the pending works to be done for me to function fully well in the kitchen and otherwise.Browsing the net and blogging must be something I have no qualms to be doing now despite the halo of laziness surrounding me,heheh.

I've been doing zero amount of cooking back home,so to resume blogging I am taking someone's help,just like this one.

If last time it was her,this time it is my Sis-in-law Radhika,who is an amazing cook.The way she goes about cooking delicious dishes back to back,I am sure my amma is going to get a much needed break from the kitchen!!

Biscuit Roti is quite similar to Kachori,or stuffed poori which she made for me on the day I travelled back here.Thanks so much vanni,I got one more dish on my request list[to be cooked for me,of course]

Biscuit Roti

Ingredients

Wheat flour/Atta - 2 cups

Salt to taste

Oil - 2 tbsp - heated to smoking point

Water - to knead the dough

For the stuffing

Urad dal - 1/2 cup

Grated coconut - 1/4 cup

Green chillies - 3-4

Ginger - 1' piece

Salt to taste

Oil for deep frying the Rotis

Method

For the outer crust-

Mix together atta,salt and hot oil till the mixture resembles bread crumb like consistency.Add enough water to make a stiff dough[like for poori].

For the filling - 

Soak urad dal for 20 minutes.

Grind together the soaked[and drained]dal,grated coconut,green chillies,ginger and salt to a coarse mixture without adding water.

To make the roti-

Make small balls of the dough and the filling and keep aside.

Using a rolling stone,flatten the roti dough a little and place the filling inside.
Close the sides carefully and loosely shape into round discs.
Flatten the balls into thin rotis without giving much pressure using enough flour to dust.
Deep fry in hot oil till it bubbles up and browns evenly on both sides.
Serve hot.