Biscuit Rotti/Mangalore Kachori

BISCUIT ROTTI IN PLATE blog

Mangalore (in south India) is famous for many of it’s unusual snacks like Mangalore bonda, poha chutney, Mangalore sweet buns etc.  Biscuit Rotti is one such traditional savory snack loved by all Mangaloreans.  These are crisp, puffy, deep fried flour-semolina puris (deep fried flattened dough balls), filled with a savory, spicy coconut mixture, often served during evenings with tea or coffee.

Stuffing for biscuit rotti varies (some use urad dal, a type of lentil, with coconut; some use suji with coconut etc.), with a variety of spices.  They are normally slightly sweet, but I chose to omit the sugar and make it spicy and savory with a dry mixture of coconut, semolina, coriander leaves, curry leaves, ginger, green chillies and hing or asafoetida.

biscuit rotti 5 blog

Perfect for when guests drop by or for any party (as they remain crisp for at least a day), these Mangalore style kachoris are similar to the North Indian kachoris, but in the south, we use minimal spices for any dish; yet they come out very tasty and the distinct flavor of the spices used become prominent.

Please do try this easy recipe for Biscuit Rottis and let me know!!

Biscuit Rotti/Mangalore Kachoris
Yields 20
Biscuit Rotti is a crisp, puffy, deep fried flour-semolina puri (deep fried flattened dough ball), filled with a savory, spicy coconut mixture often served during evenings with tea or coffee.
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83 calories
12 g
2 g
3 g
2 g
1 g
31 g
25 g
2 g
0 g
1 g
Nutrition Facts
Serving Size
31g
Yields
20
Amount Per Serving
Calories 83
Calories from Fat 26
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 2mg
1%
Sodium 25mg
1%
Total Carbohydrates 12g
4%
Dietary Fiber 1g
4%
Sugars 2g
Protein 2g
Vitamin A
5%
Vitamin C
50%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
!For the outer covering
  1. 1 ½ cups maida or all purpose flour plus some for dusting
  2. 3 tablespoons fine suji or rava or semolina
  3. 1 tablespoon ghee (clarified butter)
  4. 1 tablespoon oil
  5. Salt to taste
!For the filling
  1. ¼ cup to ½ cup suji or semolina or rava
  2. ½ to ¾ cup grated coconut
  3. 1 big bunch of coriander leaves
  4. 5 to 6 green chillies
  5. 2 sprigs of curry leaves
  6. 2 inch piece ginger
  7. ½ teaspoon hing or asafoetida powder
  8. Salt to taste
  9. Oil for deep frying
!To make the puri dough
  1. Mix maida and suji in a bowl.
  2. Heat the oil and ghee and add the hot mixture along with salt to the flour mixture. Mix with gentle fingers to form a coarse breadcrumb like mixture.
  3. Add enough water to form a pliable dough which is not too soft or not too hard.
  4. Cover and keep aside to rest for at least 30 minutes.
!To make the filling
  1. In a blender jar or mixie jar, add the coconut, roughly chopped coriander leaves, curry leaves without the stems, green chillies (cut into 2 or 3 pieces), and ginger and blend to a coarse paste.
  2. In a small saucepan, add the suji or semolina, the coconut mixture and salt along with the hing and mix. Heat on medium to to low heat till the mixture is almost dry (about 10 minutes) stirring often so as not to burn the mixture. This ensures the puris or kachoris remain crisp after frying. A wet filling will make the kachoris soft.
  3. Keep aside and cool.
!Making the rottis or kachoris
  1. Heat the oil in a frying pan.
  2. Make small 1-inch balls of the dough and roll gently with a rolling pin to about 3 inches diameter using plain flour for dusting.
  3. Put about 1 to 1 ½ teaspoons of filling in the center and bring the sides over the filling and seal.
  4. Gently press the filled dough balls(with seam side down) and roll them in flour .
  5. Roll again with a rolling pin to make a puri about 4 to 5 inches in diameter, taking care to make sure the filling does not spill out.
  6. Once the oil becomes hot, gently dip the rolled kachoris in the hot oil, reduce the heat to medium low and keep pressing the top of the puri with a ladle till the puri puffs up.
  7. Flip and fry the other side. Keep flipping and frying till the puri becomes crisp and golden brown. This may take a few minutes.
  8. Continue with the rest of the puris.
  9. Drain on paper towels and serve hot with your evening tea or coffee.
Notes
  1. I normally make extra filling and flour dough and after making the required number of biscuit rottis, store the rest in the refrigerator. Whenever needed, I just take it half an hour before making and enjoy biscuit rottis anytime.
  2. The amount of green chillies can be adjusted to your liking.
  3. Make sure to fry on medium to medium low to make crisp puris.
  4. For an additional flavor, biscuit rottis can be served with sweet and tangy tamarind chutney.
beta
calories
83
fat
3g
protein
2g
carbs
12g
more
Curry and Vanilla http://www.curryandvanilla.com/
Step-by-step method:

To make the puri dough:

  • Mix maida and suji in a bowl. Heat the oil and ghee and add the hot mixture along with salt to the flour mixture.

DOUGH INGREIDENTS

  • Mix with gentle finger to form a coarse breadcrumb like mixture.

CRUMBLED DOUGH

  • Add enough water to form a pliable dough which is not too soft or not too hard.

DOUGH BALL

  • Cover and keep aside to rest for  at least 30 minutes.

To make the filling:

  • In a blender jar or mixie jar, add the coconut, roughly chopped coriander leaves, curry leaves without the stems, green chillies (cut into 2 or 3 pieces), and ginger and blend to a coarse paste.

FILLING IN BLENDER

  • In a small saucepan, add the suji or semolina, the coconut mixture and salt along with the hing and mix.

FILLING IN PAN

  • Heat on medium to to low heat till the mixture is almost dry (about 10 minutes) stirring often so as not to burn the mixture.  This ensures the puris or kachoris remain crisp after frying.  A wet filling will make the kachoris soft.

FINISHED FILLING

  • Keep aside and cool.

Making the rottis or kachoris:

  • Heat the oil in a frying pan.
  • Make small 1-inch balls of the dough and roll gently with a rolling pin to about 3 inches diameter using plain flour for dusting.
  • Put about 1 to 1 ½ teaspoons of filling in the center.

FILLING INSIDE

  • Bring the sides over the filling and seal. Follow the same step for the number of puris you need.

FILLED DOUGH BALLS

  •  Gently press the filled dough balls(with seam side down) and roll them in flour . Roll again with a rolling pin to make a puri about 4 to 5 inches in diameter, taking care to make sure the filling does not spill out.

ROLLED ROTTIS

  • Once the oil becomes hot, gently dip the rolled kachoris in the hot oil, reduce the heat to medium low and keep pressing the top of the puri with a ladle till the puri puffs up.

puffed on one side

 

  • Flip and fry the other side.  Keep flipping and frying till the puri becomes crisp and golden brown.  This may take a few minutes.

PUFFED PURI

  • Continue with the rest of the puris.
  • Drain on paper towels and serve hot with your evening tea or coffee.

BISCUIT ROTTI 2 blog

Note:

  1. I normally make extra filling and flour dough and after making the required biscuit rottis, store the rest in the refrigerator.  Whenever needed, I just take it out about half an hour before making and enjoy biscuit rottis anytime. The filling can be kept in the refrigerator for up to a week.
  2. The amount of green chillies can be adjusted to your liking.
  3. Make sure to fry on medium to medium low to make crisp puris.
  4. For an additional flavor, serve biscuit rottis with sweet and tangy tamarind chutney.

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