Biscuit Rotti

Biscuit Rotti is also can be called as Mangalorean Kachori. It is similar to kachori but the stuffing is different. It tastes sweet and spicy and served as a breakfast or snack in most of the restaurant in and around Udupi Mangalore. Biscuit rotti is a stuffed pastry deep fried and served plain. The main ingredient used in this dish is all purpose flour that is maida and other spice related ingredient. You may also like similar dish Kachori along with this recipe.

Preparation Time : 15 min

Cooking Time      : 15 min

Makes                   : 6-7 rotti

Ingredients ::

English Name For Ingredients	Hindi Names For Ingredients	Quantity
To Prepare Dough ::
All purpose flour/ Maida	सभी उद्देश्य आटा / मेडा	1 Cup
Semolina	सूजी	1/4 Cup
Salt	नमक	To taste
Water	पानी	To Knead
Hot Oil	गर्म तेल	3 tbsp
For the Stuffing ::
Oil	तेल	1 tbsp
Mustard Seeds	सरसों के बीज	1 tbsp
Curry Leaves	करी पत्ते	Few
Grated Coconut	किसा हुआ नारियल	2 tbsp
Semolina	सूजी	2 tbsp
Green Chillies	हरी मिर्च	4
Sambhar Powder	सांभर पाउडर	2 tbsp
Asafoetida Paste	हींग	1/4 tbsp
Chopped Coriander Leaves	हरा धनिया	2 tbsp
Sugar	चीनीs	2 tbsp
Salt	नमक	To taste
Oil	तेल	For deep frying

Preparation ::

1. Sieve maida and add semolina, salt, water to knead the dough. Add hot oil to the dough and knead again for few minutes this is the very important step in making of biscuit rotti. The dough should be very very stiff which makes rotti more crispier.
2. Prepare the filling and you need to roast few ingredients for that. Heat a non stick pan in a medium flame and add oil. Add mustard seeds, once it crackle add finely chopped curry leaves, finely chopped green chillies and semolina.
3. Roast semolina for few seconds in low flame. Be careful as semolina gets burnt very soon. Add grated coconut and saute for few seconds.
4. Also add sambhar powder, asafoetida paste, chopped coriander leaves, salt and sugar one by one and keep sauting. When it is roasted properly remove from the flame and keep aside.
5. Now you have to prepare the rotti or pastries. Take a lemon size dough into hand and roll using rolling pin. The size you roll first should be little bigger than puri size, take a spoon of filling and keep it in between.
6. Close the filling by bringing all the edges to the center. You can touch water into your fingers and stick them properly. Your filling should not be overfilled. There should be some space left inside otherwise your rotti will not puff.
7. Now gently roll the stuffed ball to puri size rotti and deep fry them one by one using oil.
8. Keep beating gently after leaving the pastry into oil until it puff.  Flip them to fry evenly on all the sides. When it is crisp and golden remove from the heat and serve warm with cup of chai or coffee.

Note :

1.You can store the remaining filling in refrigerator for 10-15 days.
2. You can also store biscuit rotti upto 20 days in an air tight container for that you shouldn't add grated coconut to the filling.