Biscuit roti (rawa kachori)

Biscuit roti (rawa kachori) - This is our Mangalore speciality. It is almost similar to rawa kachori. Very tasty and can be had as tea time snacks. It can be stored upto a week.

Ingredients (1 cup =250 mg)
For the outer covering
Maida (all purpose flour) - 1 cup
Rava (medium) - 1/4 cup
Oil (heated) - 2 tbsp
Salt for taste
For the filling
Rawa (medium) - 1/2 cup
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Curry leaves - 2 tsp
Sambar powder - 2 tbsp
Turmeric powder - 1/2 tsp
Red chilli powder - 2 tsp
Salt for taste
Sugar - 1 tsp
Other ingredients
Oil for frying

Method
Outer covering
In a wide mouthed bowl, take 1 cup of maida. Add quarter cup of roasted rawa to it. Add salt for taste. Add hot oil and mix well. Add water little by little and knead a dough. The dough should be firm and the consistency of chapati dough. Cover with a  it wet cloth and allow it to rest.

Inner stuffing
Take a kadai with 2 tsp of oil. Add mustard seeds and allow it to splutter. Add the chana dal and urad dal and saute them till golden. Add the curry leaves and saute. Add half cup of roasted rawa. Mix well. Add the chilli powder, sambar powder, turmeric powder and sugar. Add salt for taste and mix well. Add 2 tsp of oil mix well and remove from heat. Your stuffing is ready.

Making the kachori
Make small balls from the dough. Flatten it using the palm of your hands. Put 2 to
3 tsp of prepared stuffing into the flatttened dough.

Lift the edges of the poori, pleat it and remove the edges. Seal it completely. Roll it into a circle after dusting it with all purpose flour. The poori should not be very thick or thin. Make all the kachoris
Heat a kadai with oil. Keep it in medium heat. Once it is heated put the biscuit roti. You can put 3 to 4 depending on the size of the kadai. Fry in low flame on both sides. Once it is golden brown, remove from heat and drain oil using kitchen napkins.

Serve hot with tomato sauce.