Crispy Biscuit Rotti (Mangalore Kachori): A Savory South Indian Snack
45 minutes
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About Crispy Biscuit Rotti (Mangalore Kachori): A Savory South Indian Snack
Craving a crispy, savory treat? Experience the irresistible crunch of Biscuit Rotti, also known as Mangalore Kachori, a beloved South Indian street food. Imagine biting into a golden-brown, puffed pastry filled with a fragrant coconut explosion.These deep-fried delights are packed with an aromatic coconut-based filling, seasoned with spices and fresh herbs. This easy-to-follow recipe guides you through making the perfect dough and filling, ensuring a truly authentic Mangalore experience.Enjoy these warm, crispy puris as the perfect evening snack alongside a steaming cup of chai or coffee. You'll be transported straight to the bustling streets of South India with every delicious bite!
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
For the Dough
- 1 cup All-Purpose Flour maida
- 3 Tbsp Semolina suji/rava
- 1 Tbsp Ghee
- 1 Tbsp Oil
- 1.5 tsp Salt or to taste
For the Filling
- 1/2 cup Semolina suji/rava
- 3/4 cup Coconut grated
- 1 bunch Coriander dhania
- 5-6 Chillies green
- 2 sprigs Curry Leaves
- 2 inch Ginger
- 1/2 tsp Asafoetida hing
- 1.5 tsp Salt or to taste
For Frying
- Oil preferably coconut oil
Instructions
- In a bowl, combine the all-purpose flour and semolina.
- Heat the ghee and oil until warm. Add this warm mixture to the flour mixture along with the salt.
- Gently mix with your fingertips until the mixture resembles coarse breadcrumbs. This incorporates the fat evenly into the flour, promoting a flaky texture.
- Gradually add water, mixing until a pliable dough forms. The dough should not be too sticky or too dry.
- Cover the dough and let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.
- To prepare the filling, combine the grated coconut, roughly chopped coriander leaves, curry leaves (remove stems), green chilies (cut into pieces), and ginger in a blender.
- Pulse the ingredients until a coarse paste forms. Avoid over-blending.
- In a saucepan, combine the semolina, the coconut mixture, salt, and asafoetida.
- Cook over medium-low heat for about 10 minutes, stirring frequently to prevent burning. This step dries out the filling, ensuring crispy kachoris.
- Remove from heat and let the filling cool completely.
- Divide the dough into small, 1-inch balls. Roll each ball into a 3-inch circle, dusting with flour as needed.
- Place 1 to 1.5 teaspoons of filling in the center of each dough circle.
- Bring the edges of the dough together to enclose the filling completely, pinching to seal.
- Gently flatten the filled dough balls (seam-down) and dust with flour. Roll each into a 4 to 5-inch puri, ensuring the filling doesn't leak.
- Heat oil in a deep frying pan. Once hot, gently slide the puris into the oil. Reduce heat to medium-low.
- Press the top of each puri with a slotted spoon or ladle. This helps them puff up evenly.
- Flip and fry the other side until golden brown and crispy. This should take a few minutes per side.
- Remove the puris and drain on paper towels. Serve hot with tea or coffee.
Recipe Notes
Good To Know
- You can make extra filling and dough and store them separately in the refrigerator. The filling can be kept for up to a week.
- Adjust the amount of green chilies to your preference.
- Fry the rottis over medium to medium-low heat for optimal crispness.
- Serve with sweet and tangy tamarind chutney for an extra layer of flavor.
Expert Tips
- For a uniform thickness and perfectly round shape, use a rolling pin or a tortilla press to flatten the dough circles.
- Don't overcrowd the pan while frying. Fry the rottis in batches to ensure even cooking and prevent them from becoming soggy.
- If you're short on time, you can use pre-shredded coconut for the filling. Just make sure to sauté it briefly to remove excess moisture.
Storage Instructions
- Leftover Biscuit Rotti can be stored in an airtight container for up to 2 days.
- Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes to restore crispness before serving.
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Recipe Nutrition
Calories: 154kcalCarbohydrates: 17gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 684mgFiber: 1g
Vanitha Bhat
Articles: 29
3 Comments
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What a delicious recipe! Thanks for posting.
This is exactly what I was looking for!
Absolutely delicious! Thanks for sharing.