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A delightful deep-fried bread from Karnataka, crispy on the outside and soft inside. Spiced with green chilies and cumin, this savory snack is perfect for tea time or a light meal, often enjoyed with coconut chutney.
Prepare the Dough
Shape the Rotis
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A delightful deep-fried bread from Karnataka, crispy on the outside and soft inside. Spiced with green chilies and cumin, this savory snack is perfect for tea time or a light meal, often enjoyed with coconut chutney.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 378.69 calories per serving with 9.79g of protein, it's a moderately challenging recipe perfect for snack or breakfast or brunch.
Fry the Biscuit Rotis
Serve
Add 2 tablespoons of finely chopped onion or 2 tablespoons of freshly grated coconut to the dough for a different flavor and texture.
For a sweet variation, omit the green chilies, coriander, and curry leaves. Increase the sugar to 1/4 cup and add 1/2 teaspoon of cardamom powder.
Replace half of the maida with whole wheat flour (atta) for a slightly healthier version. Note that this will change the texture, making it less crispy.
The primary ingredients like maida, rava, and rice flour are rich in carbohydrates, providing a quick source of energy to the body.
Cumin seeds, a key spice in this recipe, are known to aid digestion by stimulating the secretion of pancreatic enzymes.
The use of curd (yogurt) introduces beneficial probiotics, which can help support a healthy gut microbiome.
Biscuit Roti is a deep-fried snack, so it is high in calories and fat. It should be enjoyed in moderation as part of a balanced diet. It is typically considered an indulgent treat rather than a health food.
One serving of Biscuit Roti (approximately 4 pieces) contains around 550-600 calories, primarily from carbohydrates and fats from the deep-frying process.
There could be a few reasons. The dough might have been too dry or not rested long enough. The oil might not have been hot enough, or the roti was rolled too thin. Ensure the oil is at the correct temperature and gently press the roti down as it fries to help it puff.
While you can try, the result will be very different. Traditional Biscuit Roti gets its characteristic puffed and crispy texture from deep frying. In an air fryer, it will be more like a baked cracker or a firm biscuit.
Biscuit Roti is best eaten fresh and hot. However, you can store leftovers in an airtight container at room temperature for up to a day. They will lose their crispiness. You can reheat them in an oven or air fryer for a few minutes to restore some crispness.
Yes, you can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Bring it to room temperature for about 30 minutes before rolling and frying.