Biscuit Rotti/Mangalore Kachori

Crispy, melt in mouth, spicy, savory Mangalore style kachoris called "BISCUIT ROTTI" is the snack I love to make and enjoy with my family for evening snacks with our chai/coffee!

Vegan, plant based, vegetarian and delicious, these are crisp, puffy, deep fried flour-semolina puris (deep fried flattened dough balls), filled with a savory, spicy coconut mixture, full of the herby, aromatic flavors of coriander leaves/cilantro and curry leaves!

So easy to prep and make, this is that snack; once you try; will be making it again and again as I do for my family.

BISCUIT ROTTI:

Mangalore (in the southern part of 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, often served during evenings with tea or coffee and sometimes at street corners as a quick and addictive street food!

Stuffing for biscuit rotti varies (some use urad dal, a type of lentil, with coconut; some use suji/semolina with coconut etc.) along 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 chilies and hing or asafoetida.

Just blitz the filling ingredients and roast them until almost dry. Fill them up in puri dough, roll into discs and deep fry until they are puffed up, crispy and golden brown.

(The best part is you can make the dry filling way ahead of time and store in an airtight container in your fridge.

And when you are ready to make your biscuit rottis, just make the outer covering, fill, roll and deep fry to its crispy golden deliciousness!

Why, you can even make the dough ahead of time, store in refrigerator for up to 2 days, thaw to room temperature when ready to fry up this addictive Indian snack)

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.

In south Indian cuisine, we use minimal spices for any dish; yet they come out very tasty and the distinct flavor of the spices as well as the vegetables or legumes/beans used become prominent.

Please do try this easy recipe for Biscuit Rottis and let me know in the comments below or on Instagram (tag me @curryandvanilla16) or on my Facebook page!!

Head to the recipe card to PRINT or SAVE and also check out my step-by-step instructions on how to make your own today.

Yum

Biscuit Rotti/Mangalore Kachori

A crisp, puffy, deep fried flour puri, traditionally filled with a savory, spicy urad dal mixture and often served in street corners and restaurants in Mangalore, during evenings with tea or coffee. My take or twist is with a spicy suji-coconut mixture, an easier and super tasty version!

Ingredients

For the outer covering

1 ½ cups maida or all purpose flour plus some for dusting
3 tablespoons fine suji or rava or semolina
1 tablespoon ghee (clarified butter)
1 tablespoon oil
Salt to taste

For the filling

¼ cup to ½ cup suji or semolina or rava
½ to ¾ cup grated coconut
1 big bunch of coriander leaves
5 to 6 green chillies
2 sprigs of curry leaves
2 inch piece ginger
½ teaspoon hing or asafoetida powder
Salt to taste
Oil for deep frying

Instructions

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. Mix with gentle fingers to form a coarse breadcrumb like mixture.
Add enough water to form a pliable dough which is not too soft or not too hard.
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.
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.
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 and bring the sides over the filling and seal.
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.
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.
Flip and fry the other side. Keep flipping and frying till the puri becomes crisp and golden brown. This may take a few minutes.
Continue with the rest of the puris.
Drain on paper towels and serve hot with your evening tea or coffee.

Notes

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.

The amount of green chillies can be adjusted to your liking.

Make sure to fry on medium to medium low to make crisp puris.

For an additional flavor, biscuit rottis can

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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.

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

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

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

To make the filling:

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

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.

Keep aside and cool.

Making the rottis or kachoris:

Heat 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.

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

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.

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.

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

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

Note:

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.
The amount of green chillies can be adjusted to your liking.
Make sure to fry on medium to medium low to make crisp puris.
For an additional flavor, serve biscuit rottis with sweet and tangy tamarind chutney.