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A traditional snack from Udupi/Mangalore region which is similar to north Indian Kachori is here for you today. Biscuit Roti is an evening snack made up of all purpose flour and sooji(semolina). Dough made up of all purpose flour is rolled in to pooris, in to which sooji stuffing is filled then it is deep fried to get crunchy, crispy Mangalorean kachori/biscuit roti. Unlike normal pooris this stuffed poori remains crispy for 5 to 6 hours, so you can get this done prior to an evening party well in advance. Though this mangalorean Kachori is deep fried, believe me it doesn’t need much oil and doesn’t seem to be oily on appearance. Puffed up pooris with spicy, sweet stuffing inside makes many of you to try this recipe for sure. Share with me your experiences please.
Watch the video here:
https://youtu.be/JeRo-_Z79zE
Kachori/Stuffed Poori/Biscuit Roti Recipe
Servings: 10 -12
Ingredients
For dough
- All purpose flour/Maida- 1 cup heaped
- Medium rava/sooji- 1/2 cup
- Salt- 1 tea spoon
- Hot oil- 1/8 cup
For stuffing
- Medium rava /Sooji - 1 cup
- Turmeric powder- 1/2 tea spoon
- Red chilly powder- 3/4 tea spoon
- Salt - 3/4 tea spoon
- Sugar- 1.5 tea spoon
- Cooking oil- 2 tea spoon
- Mustard seeds- 1/2 tea spoon
- Split black gram- 1/2 tea spoon
- Curry leaves- few
- Oil for deep frying
Instructions
Method
- Sieve all purpose flour and medium rava one after the other. Take them in to a large mixing bowl along with salt. Mix salt with the maida and rava using your hands. Next add 1/8 cup of hot oil and combine well. Next adding water little by little, form pliable dough just like poori dough. Knead well adding a teaspoon of oil and keep it covered for at least 30 minutes to 45 minutes.
- Meanwhile we can get the stuffing ready. Heat a pan/kadai adding oil, mustard seeds, split black gram and curry leaves. Saute and when the mustard seeds splutter, split black gram turns slightly brown add rava/sooji. Roast it till you get nice aroma in low flame. Ensure it is not burnt.
- Now add turmeric powder, salt, chilly powder and sugar. Mix well. Switch off the flame. Kachori stuffing is ready.
- Now make small ping pong sized balls out of the dough prepared in step 1. Roll out each one in to 2.5" to 3" poori. You can make these biscuit rotis in batches. I have shown a batch of 5.
- Add 1.5 to 2 tea spoon of stuffing prepared in step 2 on to each rolled out poori at the center. Lift the edges of poori and bring it together to seal. It is shown in the figure below.
- Now roll out slowly each stuffed and sealed pooris in to 2.5" to 3" wide circular kachori. Keep the sealed side on top while rolling. Repeat the process with all 5 of the batch.
- Now heat heavy bottom pan/kadai adding around a cup of cooking oil for deep frying. Drop a rolled kachori/biscuit roti in to oil. It will puff up immediately. Turn it to other side and fry till both sides get golden brown color. Similarly fry all the biscuit rotis one by one.
- Continue the process with rest of the dough.
- Now puffed crunchy biscuit roti/kachori is ready to serve. Munch them and let me know your opinion.
Note:
- You can add a pinch of baking soda to the maida dough to get more crispier ones. I have not added.
- You can add little coriander and cumin seeds powder to the stuffing to enhance the flavor.
- Simultaneously rolling-stuffing-rolling and deep frying is difficult. So I advise you to do in batches as I did. After the first batch you can switch off the flame from frying and continue once when next batch of biscuit rotis are ready to fry.
