Biscuit Rotti (Mangalorean Kachori)

Biscuit Rotti, A Mangalorean Style Kachori with coconut filling
When I was a kid, eating in the restaurants was a luxury. I usually spent my summer holidays helping my Dad in his little shop. He would get some munchies from the near by Hotel Taj Mahal(thats how we would call restaurants back in India) or sometimes got it delivered by the catering boy. BiscuitambaDe, TairambaDe, Puri Bhaaji, GoLi bhaje and Biscuit Rotti were my favorite picks. Yeah I know, for many of you these names might sound alien. They are just the Mangalorean names for Urad vadas, Dahi vada, Maida bonda & Mangalorean Kachoris in the same order!



Biscuit Rotti is a Mangalorean style Kachori. The filling is made with coconut, spices and a pinch of hing. Here is the recipe. For the filling I followed the recipe in Jaya V Shoenoy's Konkani cookbook 'Amgele KhaNa jevan'.

for the outer cover
1 cup soji
3 tbsp maida
1 tbsp oil
salt
little water

for the filling
1/2 cup shredded coconut
pinch of hing
2 tsp soji
2 tsp besan
1/2 tsp mustard
1/2 tsp urad dal
1 sprig curry leaves
3 green chillies
small piece ginger
1 tsp oil

Soak rava in little rava for 15 minutes till its absorbs all the water. Add salt, oil and knead in the maida to make it into a tough ball as hard as you would do for puris.


Ingredients for the filling, ginger, coconut, seasoning made with mustards, urad, curry leaves, green chillies and hing, rava and besan
For the filling, finely chop green chillies, ginger, curry leaves. Heat oil in a pan and make a seasoning of mustard, urad dal, green chillies, curry leaves and hing. Mix together the seasoning, ginger, coconut, rava and besan. Adjust salt and mix thoroughly.




Heat the oil for deep frying the biscuit rotti's. Divide the dough to form smaller balls of ping pong ball size. Working on one at a time, roll into small circles.
Place 2 tsp of filling and fold the outer cover like you would for puranpoli or paratha.

Roll into 3 or 4 inch diameters. Deep fry till golden brown on both the sides.