Biscuit Roti
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.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine maida, fine rava, rice flour, sugar, and salt. Whisk thoroughly to ensure even distribution.
- c.Add the cumin seeds, finely chopped green chilies, coriander leaves, and curry leaves. Mix again.
- d.Heat 2 tablespoons of oil in a small pan until hot. Carefully pour this hot oil over the flour mixture. Use a spoon to mix it in until the flour becomes crumbly. This step is key for a crispy texture.
- e.Add the curd and mix it into the flour.
- f.Gradually add water, a little at a time, and knead to form a firm and stiff dough, similar to a puri dough. Avoid making the dough soft.
- g.Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the rava to absorb moisture and swell.
- 2
Step 2
- a.Shape the Rotis
- b.After the dough has rested, knead it again for 1-2 minutes until it's smooth.
- c.Divide the dough into 16 equal-sized small balls.
- d.Take one ball, and without using any dry flour, roll it into a small circle about 3 inches in diameter and slightly thicker than a regular puri (about 1/8 inch thick).
- 3
Step 3
- a.Fry the Biscuit Rotis
- b.Heat the oil for deep frying in a kadai or deep pan over a medium-high flame.
- c.To test the oil temperature, drop a tiny piece of dough into it. If it sizzles and rises to the surface quickly, the oil is ready.
- d.Gently slide a rolled roti into the hot oil. Using a slotted spoon, lightly press it down to encourage it to puff up.
- e.Once it puffs up and the bottom is golden brown (about 45-60 seconds), flip it over.
- f.Fry the other side until it's also golden brown and crisp.
- g.Remove the roti with the slotted spoon, letting excess oil drain back into the pan. Place it on a wire rack or a plate lined with paper towels.
- h.Repeat the process for all the remaining rotis, frying in batches of 2-3 at a time to avoid overcrowding the pan.
- 4
Step 4
- a.Serve
- b.Serve the Biscuit Roti hot with coconut chutney, sambar, or a cup of tea.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be stiff. A soft dough will absorb too much oil and result in soggy rotis.
- 2Using fine semolina (chiroti rava) is essential for the authentic texture. If unavailable, pulse regular semolina in a grinder for a few seconds.
- 3Do not skip resting the dough. It's crucial for the texture and prevents the rotis from being too hard.
- 4Maintain a consistent medium-high heat for frying. If the oil is too hot, the rotis will burn on the outside while remaining raw inside. If it's not hot enough, they will become oily.
- 5For perfectly puffed rotis, gently press them down with a slotted spoon as soon as you place them in the oil.
Adapt it for your goals.
Flavor Addition
Add 2 tablespoons of finely chopped onion or 2 tablespoons of freshly grated coconut to the dough for a different flavor and texture.
Sweet VersionSweet Version
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.
Healthier FlourHealthier Flour
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.
Why this is on our healthy list.
Source of Energy
The primary ingredients like maida, rava, and rice flour are rich in carbohydrates, providing a quick source of energy to the body.
Digestive Aid
Cumin seeds, a key spice in this recipe, are known to aid digestion by stimulating the secretion of pancreatic enzymes.
Probiotic Boost
The use of curd (yogurt) introduces beneficial probiotics, which can help support a healthy gut microbiome.
Frequently asked questions
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.