Biscuit Roti

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine maida, fine rava, rice flour, sugar, and salt. Whisk thoroughly to ensure even distribution.
   • Add the cumin seeds, finely chopped green chilies, coriander leaves, and curry leaves. Mix again.
   • Heat 2 tablespoons of oil in a small pan until hot. Carefully pour this hot oil over the flour mixture. Use a spoon to mix it in until the flour becomes crumbly. This step is key for a crispy texture.
   • Add the curd and mix it into the flour.
   • Gradually add water, a little at a time, and knead to form a firm and stiff dough, similar to a puri dough. Avoid making the dough soft.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the rava to absorb moisture and swell.
2. 2

   Shape the Rotis

   • After the dough has rested, knead it again for 1-2 minutes until it's smooth.
   • Divide the dough into 16 equal-sized small balls.
   • Take one ball, and without using any dry flour, roll it into a small circle about 3 inches in diameter and slightly thicker than a regular puri (about 1/8 inch thick).
3. 3

   Fry the Biscuit Rotis

   • Heat the oil for deep frying in a kadai or deep pan over a medium-high flame.
   • To test the oil temperature, drop a tiny piece of dough into it. If it sizzles and rises to the surface quickly, the oil is ready.
   • Gently slide a rolled roti into the hot oil. Using a slotted spoon, lightly press it down to encourage it to puff up.
   • Once it puffs up and the bottom is golden brown (about 45-60 seconds), flip it over.
   • Fry the other side until it's also golden brown and crisp.
   • Remove the roti with the slotted spoon, letting excess oil drain back into the pan. Place it on a wire rack or a plate lined with paper towels.
   • Repeat the process for all the remaining rotis, frying in batches of 2-3 at a time to avoid overcrowding the pan.
4. 4

   Serve

   • Serve the Biscuit Roti hot with coconut chutney, sambar, or a cup of tea.