Biscuit Rotti/Mangalore Kachori

By Vanitha Bhat  |  20th Mar 2018  |  
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  • Photo of Biscuit Rotti/Mangalore Kachori by Vanitha Bhat at BetterButter
Biscuit Rotti/Mangalore Kachoriby Vanitha Bhat
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About Biscuit Rotti/Mangalore Kachori Recipe

A crisp, puffy, deep fried flour-semolina puri filled with a savory, spicy coconut mixture often served during evenings with tea or coffee.

Biscuit Rotti/Mangalore Kachori

Ingredients to make Biscuit Rotti/Mangalore Kachori

  • 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 1/2 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

How to make Biscuit Rotti/Mangalore Kachori

  1. 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.
  2. Mix with gentle fingers to form a coarse breadcrumb like mixture.
  3. 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.
  4. 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.
  5. In a small saucepan, add the suji or semolina, the coconut mixture and salt along with the hing and mix.
  6. 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. Keep aside and cool.
  7. Making the rottis or kachoris: Heat oil in a frying pan. Make small 1-inch balls of 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.
  8. Bring the sides over the filling and seal. Follow the same step for the number of puris you need.
  9. 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.
  10. 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.
  11. Flip and fry the other side. Keep flipping and frying till the puri becomes crisp and golden brown. This may take a few minutes.
  12. Continue with the rest of the puris. Drain on paper towels and serve hot with your evening tea or coffee.

My Tip:

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 additional flavor, serve biscuit rottis with sweet and tangy tamarind chutney.

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