বিস্কুট
বিস্কুট is a easy Bengali recipe that serves 4. 70 calories per serving. Recipe by রান্নাঘর ০১ on YouTube.
Prep: 21 min | Cook: 12 min | Total: 40 min
Cost: $22.64 total, $5.66 per serving
Ingredients
- 1 cup Fine Sugar (soaked in water for 1 minute to prevent melting)
- 1.25 cup All-Purpose Flour (sifted; provides structure)
- 1/4 teaspoon Black Cumin Seeds (Kalijira) (adds authentic Bengali flavor; lightly mashed by hand)
- 1/4 teaspoon Baking Soda (a pinch; gives lightness, not baking powder)
- 2 tablespoon Vegetable Oil (for dough; plus extra for frying (enough to submerge biscuits))
- 3 tablespoon Water (add gradually to form a firm but pliable dough)
Instructions
Soak Sugar
Place the fine sugar in a small bowl, add enough water to just cover it and let it sit for 1 minute, then drain any excess water.
Time: PT1M
Combine Dry Ingredients
In a mixing bowl add the sifted all‑purpose flour, the pinch of black cumin seeds (mashed by hand) and the pinch of baking soda. Mix briefly.
Time: PT3M
Incorporate Oil
Add the 2 Tbsp vegetable oil to the dry mixture. Using your fingers or a spatula, rub the oil into the flour until the mixture resembles coarse crumbs.
Time: PT4M
Form the Dough
Gradually add water, a tablespoon at a time, kneading gently after each addition. Stop when the dough is firm but not hard – it should hold together without cracking.
Time: PT5M
Rest the Dough
Cover the bowl with a clean kitchen towel and let the dough rest for 5 minutes.
Time: PT5M
Roll and Cut
Lightly flour a clean surface, roll the dough to about 0.5 cm thickness. Cut into squares or circles of equal size – not too thin, not too thick.
Time: PT5M
Heat Oil for Frying
Pour enough oil into the frying pan to submerge the biscuits. Heat over low to medium heat until the oil shimmers (about 350°F / 175°C).
Time: PT3M
Temperature: 350°F
Fry the Biscuits
Carefully place a few biscuits into the hot oil. Fry for 2‑3 minutes, turning once, until they turn golden‑brown and crisp throughout.
Time: PT12M
Temperature: 350°F
Drain and Cool
Using a slotted spoon, lift the biscuits onto the paper‑towel‑lined plate to drain excess oil. Let them cool completely; they will become crisper as they cool.
Time: PT5M
Nutrition Facts
- Calories
- 70
- Protein
- 1 g
- Carbohydrates
- 10 g
- Fat
- 3 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Vegan, Gluten
Allergens: Wheat, Soy (possible trace in oil)
Ingredient Substitutions
- Instead of Fine Sugar: Granulated sugar
- Instead of All-Purpose Flour: Whole wheat flour (will be denser)
- Instead of Black Cumin Seeds (Kalijira): Regular cumin seeds
- Instead of Baking Soda: Baking powder (use 1/2 tsp)
- Instead of Vegetable Oil: Canola oil, sunflower oil
Equipment Needed
- Mixing Bowl
- Spatula or Wooden Spoon
- Rolling Pin
- Knife or Cookie Cutter
- Frying Pan
- Slotted Spoon
- Plate with Paper Towels
- Stove
Critical Steps — Do Not Skip
- Rub oil into flour until crumbly – this creates flakiness.
- Do not over‑knead; dough must stay firm.
- Maintain oil temperature around 350°F; too hot burns, too low makes biscuits greasy.
- Fry in small batches to keep oil temperature steady.
Chef Tips from the Video
- Use fine (powdered) sugar so it dissolves quickly and does not caramelize.
- A pinch of black cumin adds an authentic Bengali aroma that sets this biscuit apart.
- Resting the dough for a few minutes relaxes gluten, making rolling easier.
Troubleshooting
Dough is too dry and cracks.
Add a little more water, 1 tsp at a time, until the dough holds together.
Dough is sticky and sticks to the rolling pin.
Dust the surface and rolling pin with a thin layer of flour.
Biscuits turn pale and soggy.
Increase oil temperature to about 350°F and fry in small batches.
Biscuits burn quickly.
Reduce heat to low and allow the oil to come back to temperature before adding the next batch.
Storage
Refrigerator: Store in an airtight container for up to 1 week; biscuits may lose some crispness.
Freezer: Freeze in a zip‑lock bag for up to 2 months; re‑heat in oven at 300°F for 5‑7 minutes to restore crunch.
Room temperature: Keep in a sealed jar at room temperature for up to 2 months; ensure the jar is completely dry.
Make-Ahead Tips
- The dough can be prepared a day ahead and kept refrigerated, covered with plastic wrap.
- Fried biscuits keep well for weeks; re‑crisp in a preheated oven before serving.
Frequently Asked Questions
What is the cultural significance and history of crispy homemade biscuits in Bengali cuisine?
In Bengali households, simple fried biscuits (often called "biskut" or "biscuit") are a beloved tea‑time snack. They originated as an affordable treat made with pantry staples, and families often prepare them for guests, festivals, and daily afternoon tea.
What are the traditional regional variations of Bengali biscuits in Bangladesh and West Bengal?
Traditional variations include adding poppy seeds (posto), fennel (mohan), or a touch of cardamom for sweetness. Some families bake the biscuits instead of frying, while others incorporate yogurt for a softer texture.
How is a crispy homemade biscuit traditionally served in Bengali culture?
They are typically served hot or warm alongside strong black tea (chai) or milk tea, sometimes with a side of homemade jam or a sprinkle of powdered sugar. They are also offered to guests as a sign of hospitality.
On what occasions are Bengali biscuits like this one traditionally prepared?
These biscuits are made for everyday tea breaks, but they also appear during festivals such as Durga Puja, Pohela Boishakh, and family gatherings where a quick, crunchy snack is welcomed.
What authentic ingredients give Bengali biscuits their unique flavor compared to other Indian biscuits?
The use of black cumin seeds (Kalijira) and a pinch of baking soda creates a subtle earthy aroma and light texture that distinguishes Bengali biscuits from North Indian varieties that often use baking powder or butter.
What are common mistakes to avoid when making crispy homemade biscuits at home?
Common errors include over‑kneading the dough, which makes biscuits tough, using too much water, which leads to a soggy biscuit, and frying at too high a temperature, which burns the exterior before the interior crisps.
Why does this biscuit recipe use a pinch of baking soda instead of baking powder?
Baking soda reacts with the slight acidity of the sugar‑water mixture, giving a light lift without the metallic taste that baking powder can impart in a shallow‑fried biscuit.
Can I make these biscuits ahead of time and how should I store them?
Yes, you can fry a large batch, let them cool completely, then store them in an airtight jar at room temperature for up to two months. For longer storage, freeze them and re‑heat in a hot oven before serving.
What texture and appearance should I look for when the biscuits are done?
The biscuits should be golden‑brown all over, firm to the touch, and emit a crisp, flaky sound when tapped. They should retain their shape without puffing excessively.
What does the YouTube channel রান্নাঘর ০১ specialize in?
The YouTube channel রান্নাঘর ০১ focuses on easy, home‑cooked Bangladeshi recipes using everyday ingredients, offering step‑by‑step tutorials for beginners and busy families.
How does the YouTube channel রান্নাঘর ০১'s approach to Bengali cooking differ from other Bengali cooking channels?
Rান্নাঘর ০১ emphasizes minimal equipment, quick preparation times, and budget‑friendly ingredients, often demonstrating stovetop techniques that require no oven, which sets it apart from channels that rely on elaborate setups.
Last updated: September 6, 2026
