Teek rotti/Spicy puris

               Teek rottis are nothing but spicy puris. Traditionally puris are referred to as rottis in Konkani. Teek meaning spicy and hence the name teek rottis. This is called so as the dough has some spices and herbs unlike the regular puri dough. My mother in law still refers puri bhaji as rotti bhaji .During my stay at Mangalore I came across many versions of this rotti (Check Notes).This is the version which I follow.

  • 1 1/2 -2 cups of wheat flour
  • 2 tbsp of coconut grated
  • 2-3 green chillies
  • Pinch of hing/asafoetida
  • Few curry leaves
  • Tsp of zeera/cumin seeds
  • Few sprigs of coriander leaves
  • Salt to taste
  • Pinch haldi/turmeric
Coarsely grind all the ingredient without water( except the flour) in a mixie jar.                                                
Remove to a wide bowl ,add flour and salt if required and form into a dough adding water gradually.The dough should not be too stiff or too soft.                                                   

Pinch small balls from the dough and roll into rottis

Heat oil in a kadhai ,once the oil is hot enough,reduce the flame to medium high and drop the puri/rotti and immediately with a spatula press the rotti or pour the oil on top so that the puri/rotti puffs up like shown below,
Once they puff up flip the other side and fry till it is golden or as  you prefer your puris to be,                                       
Remove on a kitchen towel/kitchen tissue to drain excess oil.
Finish the rolled out puris by frying them one by one adjusting the flame as and when required.
                         Enjoy the delicious and hot spicy puris with a side dish of your  choice.Generally this is had with dry potato bhaji .Though can also be had with Pattal bhaji
teek rotti and bhaji
  1. Don’t keep the dough for long as it may absorb oil while frying.
  2. Adjust the ingredients as per your want and preferred taste.
  3. One more version of this rotti is phanna teek rotti…along with green chillies curry leaves and zeera all crushed they give a seasoning of mustard and urad dal and form a dough(phanna means seasoning in Konkani).
  4. The famous Taj Mahal hotel in Mangalore serves this teek rotti. Their version which I have heard has mashed bananas along with crushed green chillies ,sugar ,salt curry leaves and cumin.
  5. One of my senior friend in a food group which I regularly follow does the same rottis with crushed zeera and pepper added to the dough.
Here’s a latest picture of the rotti served with the bhaji and coriander chutney just like they serve it at some of the hotels in Mangalore

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