Biscuit Fritters
Hot, savory and sweet, delicious deep-fried biscuit fritters.
Servings Prep Time
20fritters 5minutes
Cook Time
Servings Prep Time
20fritters 5minutes
Cook Time
  • 20 marie biscuitsor rich tea biscuits (see note)
  • 200gm all purpose flour(maida / refined white wheat flour)
  • 5gm baking powder
  • 20gm sugar
  • 5gm powdered salt
  • 5gm Kashmiri chili powder
  • 1gm turmeric powder
  • 1pinch ajwain seeds(carom seeds)
  • 1gm mint leaves(pudina)
  • 250ml water
  • 500ml cooking oil
To prepare:
  1. Chop the mint leaves to superfine bits and transfer them to a mixing bowl.
  2. Tip in the rest of the ingredients except the biscuits and the cooking oil, and use your hand blender to blend for a minute.
To deep-fry:
  1. Set a wok or frying pan on high heat. Pour in the oil and wait till the oil is hot (it should not smoke).
  2. Dip a biscuit in the batter, turning it to coat both sides uniformly. Gently slip it into the hot oil.
  3. Continue with more biscuits, taking care not to overcrowd the pan (I deep-fried 4 fritters in each batch).
  4. Turn the biscuits over to deep-fry both their sides (it takes 1 minute for each fritter to be fried evenly on both sides).
  5. Lift out and drain off the excess oil, and finish frying the rest of the biscuit fritters. Serve warm. Enjoy!
Recipe Notes

Diabetic patients can use salt biscuits or cheese biscuits in place of sweet biscuits. Children loved to be served biscuit fritters made using cream biscuits!