Biscuit ronti is a tea time snack. It is a spicy dish that can be stored in air tight containers for about one month. It is prepared from all purpose flour but it can be substituted with wheat flour also. Only thing is there will be difference in colour, texture and taste of the dish. In this recipe I have used all purpose flour.
Ingredients
You need
- 1 cup all purpose flour /Wheat flour
- 2 to 3 nos green chillies finely chopped
- 1’’ to 1 ½’’ ginger piece finely chopped
- 3 to 5 sprigs curry leaves finely chopped
- 1 small scoop butter (unsalted; I have used homemade butter)
- Water as required
- Oil for frying
- Salt to taste
Method
Take all purpose flour, green chillies chopped, ginger finely chopped, curry leaves chopped, salt, butter in a wide mouth mixing bowl. Mix well by adding water little by little. Knead it to a dough similar to the one we make for preparing puri’s.
Close and keep the dough for 15 to 30 minutes.
Later roll it out into small sized puri’s using a rolling pin.
Make sharp markings with a knife on to the puri’s all over it. This is done so that the puri’s do not swell in oil.
Now deep fry the puri’s in oil.
The puri’s will have a biscuit like texture inside when you bite into it.
Your Biscuit ronti is ready to be served.
Store in air tight containers.
Shelf life: 1 month
Tips
Do not forget to make sharp markings with a knife on the puri’s.
Since we are adding butter to the flour while preparing the dough be careful while adding water.
