Theek Rotti-Spicy Poori's Mangalorean Special

Taj Mahal is one of the popular restaurant in Mangalore. Its become a tradition for many amchigele men of mangalore to have their round of early morning breakfast in the restaurant followed by evening snacks and theek rotti or spicy rotti being one of their specialty, I was and still not a fan of Taj Mahal Coffee or theek rotti yet I ate them when my mom made.Theek rotti is my dad’s favourite and this post is specially dedicated to him. Theek Rotti is needs no side dish but can be served with potato bhaji  or Bibbe upkari or chutney, even aamras tastes good with it.

 This recipe is shared by my Amma.

 Here is what we need for theek rotti :

Wheat flour-1  ½ cups
Green chilli-2 (adjust according to your spice level)
Peppercorns -1/4 th tsp
Salt- to taste
Sugar-1 tsp
Ghee – 1 tsp
Cumin seeds-1/2 tsp
Water- as required to knead the dough
Oil – to deep fry

 Method:

Crush the green chillies,peppercorns and cumin seeds coarsely in a mortar and pestle .

Transfer the powder and sugar  into a mixing bowl add a tbsp of water and mix till sugar dissolves..

Add the wheat flour, salt to taste and add water little by little and knead into medium stiff dough.

Make small balls, flatten and roll the rotti of your desired size(just like we do for puri).

Heat oil, deep fry with a slotted spoon, pressing the rottis to puff and fry on both sides adjusting the flame until brown in colour.

Serve it hot just like this or accompaniment of your choice.

Happy Cooking!

Aps