Mangalore Taj Mahal Café Style Theek Rotti (Spicy Puri). Recipe from Kudpi Raj maam & Saigeetha Pai, Mangalore !!
Makes:13 – 14 theek rottis
Please use same measuring cup to measure whole wheat (atta), all purpose flour (maida) & water.
1 cup / 200 ml / 8 oz (Indian standard measuring cup) whole wheat (atta)
½ cup all purpose flour (maida)
1 teaspoon rawa (sooji)
2 tablespoon curd
1 small size well ripe banana (30 g)
2 green chillies, chopped
½ teaspoon salt
1 teaspoon sugar
½ teaspoon cumin seeds (jeera)
½ teaspoon peppercorns
½ cup water
Crush peppercorns and cumin seeds in mortar and pestle.
Make a paste of banana and green chillies in a small mixer bowl. Do not water. It should be a thick paste.
Transfer powdered ingredients and banana paste in a mixing bowl.
Add salt, sugar, curd, whole wheat, all purpose flour and rawa. Reserve 2 tablespoon water from ½ cup water. Add water little by Little and knead into a medium stiff dough. If the dough the very hard, sprinkle 1 tablespoon water and knead again into a medium stiff dough. Cover and keep aside in an airtight container for half an hour.
Divide this dough into 13 – 14 portions. Flatten them to make rounds (just like puri) with the help of a little dry flour. Make perfect shape with the help of a medium size inverted soup bowl or with a sharp lid or a katori if required.
In a kadai / frying pan, heat oil. Reduce heat to medium and fry theek rotti / puri one at a time till it puffs up. Turn over till both sides are golden brown. Drain out from oil and place on paper towels to absorb extra oil. Serve hot with potato bhaji and coconut chutney.
Serves: 3 - 4
1 tablespoon cooking oil
1 teaspoon mustard seeds
1 teaspoon jeera (cumin seeds)
½ teaspoon urad dal
3 green chillies, slit lengthwise
6 curry leaves
½ - inch piece ginger ( chopped )
½ teaspoon turmeric powder
2 onions, finely sliced
4-5 medium- sized potatoes (boiled, peeled and mashed)
3/4 teaspoon salt (or to taste)
¼ teaspoon hing (asafoetida), dilute in 2 teaspoon water
2 tablespoon water
Boil, peel and mash potatoes.
Heat oil in a wide pan on medium heat. Add mustard seeds. When they splutter, add jeera, urad dal, curry leaves, chopped ginger & green chillies. Fry on a medium heat till crisp.
Add onion slices. Fry on a medium flame till the onions are brown in colour.
Add turmeric powder and fry well. Finally add mashed potatoes, salt to taste and diluted hing. Mix all the ingredients well. Sprinkle 1 – 2 tablespoon water.
Cover with a lid and cook on a low to medium heat for 12 – 15 minutes until done / medium dry in consistency. Serve with theek rotti.
Serves: 3 - 4
1 cup / 200 ml / 8 oz coconut grated (loosely filled)
2 green chillies, small size
1/2 teaspoon tamarind paste (optional)
Salt to taste (or 3/4 teaspoon)
Ginger - 1/2- inch piece
For the seasoning:
2 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon urad dal
1 red chilli, halved
4 curry leaves
Grind all the ingredients to a smooth paste with a little water. Adjust the thickness of the chutney with extra ¼ cup (50 ml) tablespoons water if you required.
For the seasoning:
In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter, add remaining ingredients. Saute well. Pour this over to coconut chutney.