Biscuit Roti or Biscoot Roti is a sweet and spicy mixed snack. This dish is famous in Udupi-Mangalore region and is a favorite among Konkanis. It is very similar to Kachori, with a crispy crust outside with masala stuffed inside. The stuffing mixture is made with lot of spicy ingredients, while the outer crust is as simple as making Poori. Biscoot rotti is a great combination of sweet and spicy flavors and is a great evening snack.



For Making the Dough

200g (1 cup) Maida All purpose flour

100g (1/2 cup) Wheat Flour

25g (2 tsp) Cooking Oil

15g (1 tsp) Sugar Dissolve it in hot water

10g (1/2 tsp) Salt

For making the stuffing mixture

100g (1/2 cup) Grated coconut

150g (3/4 cup) Sooji (Bombay Rava)

25g (2 tsp) Besan (chickpea flour)

25ml (2 tsp) Cooking Oil

2 piece (2 tsp) Green chili finely chopped

1 inch (1 tsp) Ginger finely grated

10g (1 tsp) Mustard Seeds

10g (1 tsp) Urad Dal (black gram)

10-12 (1 tsp) Curry Leaves finely chopped

10g (1 tsp) Red chili powder

10g (1 tsp) Cumin Seeds Crushed

10g (1 tsp) Coriander seeds Crushed

3g (1/4 tsp) Asafoetida powder

15g (1 tsp) Sugar

50g (4 tsp) Coriander leaves finely chopped

Salt as required

For Frying

Cooking Oil as required




For making Dough

Take 200g of Maida (all purpose flour) in a dough maker or bowl. Add 100g wheat flour. Take maida and wheat in 2:1 ratio. Add a little salt as required. (1/2 tsp recommended). Now add 2 tsp oil to it. Add around 200 ml warm warm or as required. Dissolve 2 tsp sugar in water before adding it to mixture. Knead the dough thoroughly for 5 minutes to make it soft.

Cover the dough with a damp cloth and set aside for 15-20 minutes

For the filling mixture

Take a pan. Add 2 tsp cooking oil and add a tsp mustard seeds. Heat till it splutters. Now add 1 tsp grated ginger and 2 tsp finely chopped green chilli and mix well. Red chilli powder can be used instead of green chillies. This makes the inner filling reddish. Add 1 tsp urad dal (Black gram lentils). Fry for a minute till dal becomes reddish brown.

Now add 2 tsp crushed cumin and coriander seeds (1:1 ratio) and mix well. Add 10-12 chopped curry leaves and saute again. Now add 1 tsp red chilli powder and 1/4 tsp asafoetida powder. If you haven’t used green chillies then add 3 tsp red chilli powder.

Add 2 tsp Besan (chickpea flour). Saute till raw smell of besan goes off. This step is optional. Besan helps bind the mixture together. Now add 3/4 cup (150g approx) bombay rava (sooji). Then add 1/2 cup (100g approx) grated coconut and saute the mixture for 5 minutes. Once the mixture is roast you can smell the aroma of all spices. Now transfer it to a bowl or turn off the heat.

Add 1 tsp sugar and salt as required. Adding more sugar makes rotis more sweet. Those who wish to have sweet rotis can add more sugar in this step.

Now add half cup of coriander leaves to the mixture and mix the ingredients. Coriander leaves should be added at the end. This preserves aroma of the leaves and makes the rotis taste more good. Now the mixture is ready for filling.

Now make small balls of the dough. Dip it in a little wheat flour or maida. Flatten it to form pooris of 4-5 cm diameter. Now take 2 tsp of filling mixture and place it at the centre of the poori. Turn up the sides along edges and seal the mixture inside. See that mixture does not spill out. Finally roll it again to form Pooris.

Take cooking oil in a frying pan and heat to a medium flame. Now leave the poori into it. Gently tap on it and it will puff up. Set medium flame and keep flipping it again and again. Do it till the poori turns golden brown and the outer crust becomes crispy. Repeat the procedure for remaining poori’s.

Your tasty, crispy Biscoot Rotti is ready to consume.


Serving suggestion for Biscuit Roti


Serve it with chutney along with tea or coffee.

Check out this video to know more