Biscuit Rotti | Spicy Kachori
Biscuit rotti is a traditional Mangalorean snack. It is a crispy poori/Kachori with a spicy filling with a hint of sweetness. I still remember coming home from school to the aroma of piping hot Biscuit rottis that mom used to make for us.
The goodness of this snack is all in finding the right balance of sweet-spice in the filling and getting the pooris to be crispy. Knead the dough until soft and pliable and rest it while you proceed to prepare the filling. Hot oil is added to the dough while kneading. The addition of the hot oil is essential to get crispy pooris.
The dough is then divided into equal sized balls, rolled out and then stuffed with the filling, rolled flat and fried till golden brown. Enjoy this with a cup of Masala chai or Filter coffee!
If you prefer something sweeter, try the sweet variant of this, known as Sanjeera!
Biscuit Rotti
Ingredients
For the dough:
- ¾ cup All purpose flour
- 1 tsp Baking powder
- ¼ tsp Turmeric powder
- Salt, as acquired
- 2 tbsp Vegetable oil, hot
- ¼ cup Water, warm
- Vegetable oil, for deep frying
For the filling:
- 2 tbsp Vegetable oil
- ¼ tsp Mustard seeds
- 1 tsp Split urad dal
- ½ tbsp Coriander powder
- ½ tbsp Cumin powder
- 1 tbsp Red Chilli powder
- 1 tbsp Sambar powder
- ¼ tsp Turmeric powder
- Salt, as acquired
- 3 tbsp Sugar, granulated
- ½ cup Semolina
- 2 Sprig Curry leaves, finely chopped
Instructions
To make the dough:
- In a mixing bowl, sieve the flour, baking powder, turmeric and salt. Add the hot oil and mix
- Add water little by little and knead until you get a soft pliable dough. Cover and rest the dough until the filling is ready
To make the filling:
- Heat oil in a pan and add the mustard seeds. When they splutter, add the chopped curry leaves and fry till they wilt
- Add the urad dal and fry till it browns a bit. Add all the spice powders along with the salt, sugar and semolina and roast on low flame until well combined
- Take off flame and keep aside to cool
To make the rottis:
- Divide the rested dough into lemon sized balls
- Dust the rolling surface and roll out each ball to a palm sized circle
- Spoon a tablespoon of the filling to the center of the rolled dough
- Start bringing in the sides of the dough over the filling to overlap each other and cover the filling. Ensure the filling is well sealed with no holes or gaps in the dough
- Roll the sealed dough ball flat to about 5mm thick
To fry the rottis:
- Heat oil to medium heat, for deep frying
- Fry the rottis until golden brown on both sides
- Drain on a kitchen towel to get rid of excess oil.
- Enjoy hot and crispy Biscuit Rottis with masala chai.
Notes
- Adding hot oil to the flour is essential to get crispy rottis
- Warm water aids in achieving a soft pliable dough which is important to ensure the dough-ball is perfectly sealed after filling
- To ensure a perfect seal, you can smear the edges of the rolled dough with water before folding it over the filling
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Loved the Biscuit Rotti? Here are some more Mangalorean snacks to try
