How to make Biscuit Rotti - Coconut mixture stuffed rawa puris.

This recipe is from the book Konkan Cookbook.

Main Ingredients : Fine Semolina, Coconut Scraped

Cuisine : Indian

Course : Snacks and Starters

Biscuit Rotti Recipe Card

Biscuit Rotti

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Snacks and Starters recipes like Caramalized Onion and Fig Open Sandwich, Basic Muesli, Aloo Paneer Pops, Pan Roast Chicken.

Prep Time : 3.30-4 hour

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Easy

Taste : Mild

Ingredients for Biscuit Rotti Recipe

  • Fine Semolina 2 cups

  • Coconut Scraped 2 tablespoons

  • Salt to taste

  • Coconut,scraped 1 cup

  • Fresh coriander leaves chopped 1 medium bunch

  • Green chilli chopped 3-4

  • Gram flour (besan) 1/2 cup


Step 1

Mix rava and salt. Heat two tablespoons of oil and add to this mixture and mix gently. Add sufficient water and knead into a semi soft dough.

Step 2

Cover with a damp cloth and let it stand for at least two hours. For the filling, mix coconut, coriander leaves, green chillies, gram flour and salt. Knead the dough again and divide into sixteen equal portions.

Step 3

Divide the filling into sixteen equal portions. Grease your palms, spread one portion of the dough into a puri. Place a portion of the filling in the center and gather the ends and roll again.

Step 4

Dip in a little flour and roll into a puri of three-inch diameter. Similarly prepare other puris. Heat sufficient oil in a kadai and gently slide in the puris one at a time. Deep-fry on medium heat till both sides are golden. Drain onto an absorbent paper and serve hot.