Take 200g of Maida ( all purpose flour) in a dough maker or bowl.

Add 100g wheat flour. Take maida and wheat in 2:1 ratio.

Add a little salt as required. (1/2 tsp recommended )

Now add 2 tsp oil to it.

Add around 200 ml warm warm or as required. Dissolve 2 tsp sugar in water before adding it to mixture.

Knead the dough thoroughly for 5 minutes to make it soft.

Cover the dough with a damp cloth and set aside for 15-20 minutes

Take a pan. Add 2 tsp cooking oil and add a tsp mustard seeds. Heat till it splutters

Now add 1 tsp grated ginger and 2 tsp finely chopped green chilli and mix well. Red chilli powder can be used instead of green chillies. This make the inner filling more reddish.

Add 1 tsp urad dal (Black gram lentils). Fry for a minute till dal becomes reddish brown.

Now add 2 tsp crushed cumin and coriander seeds (1:1 ratio) and mix well.

Add 10-12 chopped curry leaves and saute again.

Now add 1 tsp red chilli powder and 1/4 tsp asafoetida powder. If you haven't used green chillies then add 3 tsp red chilli powder.

Add 2 tsp Besan (chickpea flour). Saute till raw smell of besan goes off. This step is optional. Besan helps bind the mixture together.

Now add 3/4 cup (150g approx) bombay rava (sooji)

Then add 1/2 cup (100g approx) grated coconut and saute the mixture for 5 minutes

Once the mixture is roast you can smell the aroma of all spices. Now transfer it to a bowl or turn off the heat.

Add 1 tsp sugar and salt as required. Adding more sugar makes rotis more sweet. Those who wish to have sweet rotis can add more sugar in this step.

Now add half cup of coriander leaves to the mixture and mix the ingredients. Coriander leaves should be added at the end. This preserves aroma of the leaves and makes the rotis taste more good. Now the mixture is ready for filling.

Now make small balls of the dough. Dip it in a little wheat flour or maida. Flatten it to form pooris of 4-5 cm diameter. Now take 2 tsp of filling mixture and place it at the centre of the poori. Turn up the sides along edges and seal the mixture inside. See that mixture does not spill out. Finally roll it again to form a little bigger Pooris.

Take cooking oil in a frying pan and heat to a medium flame. Now leave the poori into it. Gently tap on it and it will puff up. Set medium flame and keep flipping it again and again. Do it till the poori turns golden brown and the outer crust becomes crispy. Repeat the procedure for remaining poori's.

Finally tasty, crispy Biscoot Rotti is ready to consume. Serve it with chutney along with tea or coffee.