Crispy and Flaky Mangalorean Biscuit Rotti (Biscuit Poori) Recipe

biscuit rotti


For the dough:

  • 2 cups of all-purpose flour
  • 1/2 cup of fine semolina (rava)
  • 1/4 teaspoon of baking soda
  • 1/2 teaspoon of sugar
  • 1/2 teaspoon of salt
  • 2 tablespoons of ghee (clarified butter)
  • Water, as needed

For frying:

  • Oil, for deep frying


  1. In a large mixing bowl, combine the all-purpose flour, fine semolina, baking soda, sugar, and salt.
  2. Add ghee to the dry ingredients and mix it in using your fingers until the mixture resembles breadcrumbs.
  3. Gradually add water while kneading the mixture to form a smooth and firm dough. The amount of water needed may vary, so add it slowly. You should have a dough that is not too soft or too hard.
  4. Cover the dough with a damp cloth and let it rest for 30 minutes.
  5. After resting, divide the dough into small, lemon-sized balls.
  6. Heat oil in a deep frying pan over medium heat.
  7. Take one of the dough balls and roll it out into a thin, round disc. The thickness should be similar to that of a poori. You can use a rolling pin and some dry flour to prevent sticking.
  8. Carefully slide the rolled dough into the hot oil and fry it. It will puff up and become golden brown. Gently press it down with a slotted spoon so that it cooks evenly. Flip and fry the other side until it’s also golden brown.
  9. Remove the biscuit rotti from the oil and place it on a paper towel-lined plate to drain excess oil. Repeat this process for the remaining dough balls.
  10. Serve the Mangalorean biscuit rotti hot with your choice of side dishes like potato bhaji, coconut chutney, or any curry of your preference.

Enjoy your delicious Mangalorean Biscuit Rotti (Biscuit Poori)!

Note: This recipe is a popular South Indian snack and is often enjoyed as a tea-time treat or breakfast item. It’s known for its crispy and flaky texture.

मंगलौरी बिस्किट रोटी (बिस्किट पूरी) रेसिपी


आटा बनाने के लिए:

  • 2 कप मैदा
  • 1/2 कप बारीक रवा
  • 1/4 छोटी चम्च बेकिंग सोडा
  • 1/2 छोटी चम्च चीनी
  • 1/2 छोटी चम्च नमक
  • 2 बड़े चम्च घी
  • जरूरत के हिसाब से पानी

तलने के लिए:

  • तलने के लिए तेल


  1. एक बड़े मिश्रण कढ़ाई में मैदा, बारीक रवा, बेकिंग सोडा, चीनी और नमक को मिलाएं।
  2. सूखी सामग्री में घी डालें और अपने उंगलियों का इस्तेमाल करके बिस्किट की तरह बना दें।
  3. सामग्री में आवश्यकता के हिसाब से पानी डालें और समग्र संघटन होने तक दलदली और मजबूत आटा बनाने के लिए इसे गूंथते जाएं। पानी की मात्रा अलग-अलग हो सकती है, इसलिए धीरे-धीरे डालें। आपका आटा न बहुत मुलायम होना चाहिए, और न ही बहुत कठिन।
  4. आटा को एक गीली कपड़े से ढ़ककर 30 मिनट के लिए आराम करने दें।
  5. आराम के बाद, आटे को छोटे-छोटे नींबू के आकार की गोलियों में बाँट दें।
  6. मध्यम आंच पर तेल गरम करें।
  7. एक आटे की गोली लें और इसे तन कर बेल दें, जैसे कि पूरी की तरह हो। आपका आटा न पूरी जैसा खुला होना चाहिए। तीलने से टिकने से बचाने के लिए एक रोलिंग पिन और सूखा आटा उपयोग करें।
  8. सावधानीपूर्वक तैल में बेला हुआ आटा डालें और तलें। यह फूल जाएगा और सुनहरा हो जाएगा। एक स्लॉटेड चम्च के साथ धीरे से निचे दबाएं ताकि यह समान रूप से पके। पलटकर और दूसरी ओर भी तलें, जब तक यह भी सुनहरा हो जाए।
  9. बिस्किट रोटी को तेल से निकालें और अतिरिक्त तेल छलन वाले छलन पर रखें। शेष आटे के लिए इस प्रक्रिया को दोहराएं।
  10. मंगलौरी बिस्किट रोटी को आपकी पसंद के अनुसार आलू भाजी, नारियल की चटनी, या आपकी पसंद के करी के साथ गरमा गरम परोसें।

मंगलौरी बिस्किट रोटी (बिस्किट पूरी) का आनंद लें!

What is Mangalorean Biscuit Rotti?

Mangalorean Biscuit Rotti, also known as Biscuit Poori, is a popular South Indian snack or breakfast item. It’s a deep-fried, flaky, and crispy flatbread made from a dough of all-purpose flour, semolina, and a few other ingredients.

Can I make the dough in advance and store it?

Yes, you can prepare the dough in advance and store it in an airtight container in the refrigerator. This can save you time when you’re ready to fry the rottis. Just make sure to bring the dough to room temperature before rolling and frying.

What is the best oil for frying Biscuit Rotti?

You can use any neutral cooking oil for frying, such as vegetable oil, canola oil, or sunflower oil. Make sure the oil is hot enough before adding the rotti for frying.

Can I make smaller or larger rottis?

Yes, you can make rottis of different sizes, but keep in mind that the cooking time may vary. Smaller rottis will cook faster, and larger ones will take a bit longer. Adjust the size to your preference.

What are the best side dishes to serve with Biscuit Rotti?

Biscuit Rotti pairs well with a variety of side dishes, including potato bhaji (potato curry), coconut chutney, spicy pickles, or any South Indian curry of your choice. It can also be enjoyed on its own or with a cup of tea.

Can I reheat leftover Biscuit Rotti?

Yes, you can reheat leftover rottis by lightly toasting them in a dry pan or warming them in the oven. This will help restore their crispiness.

How do I achieve the perfect flakiness in Biscuit Rotti?

To achieve the desired flakiness, it’s essential to knead the dough to the right consistency. The use of ghee and semolina in the dough also contributes to the flakiness. Additionally, rolling the dough thinly and frying it at the right temperature are key factors.

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