For the outer covering, either maida only or wheat flour only can also be used. I prefer a combination of both. Original biscuit puri is made with a filling of finely grated coconut. I have substituted carrots instead of coconut.

For the outer dough:

Wheat flour - ¾ cup

Maida - ¾ cup

Oil - 1 tbsp

Salt to taste

For the filling:

Finely grated carrot - 1 cup

Besan - 3 tbsp

Hing - ½ tsp

Mustard - 1 tsp

Mince very fine the following:

Green chillies - 4, 5

Curry leaves - few

Ginger - 1”

Mix the flours , salt, oil & enough water to make a firm dough.

Heat 2 tsp oil in a kadai, add the mustard & hing.

Then add chopped ingredients & sauté for 2 mts.

Switch off & add besan & grated carrots.

Allow the filling to get cold.

Add very little water, if necessary.

Make larger balls with outer dough & smaller balls with filling.

Roll the outer ball carefully, fill the smaller balls, cover & carefully roll into medium sized puris ( make sure the filling does not come out)

Deep fry in hot oil & serve with tomato chutney.

Original recipe with coconut:

The other version is:

1 heaped cup finely grated coconut

2 tbsp minced green chillies

3 " " coriander leaves

2 " " curry leaves

3 heaped tbsp besan, salt, hing

To season the above, 1 1/2 tbsp oil

Dough - 1 1/2 cups wheat flour, salt, water to mix

Oil - to deep fry

Proceed as above.