Chiroti a traditional sweet recipe from Karnataka, this is an Indian puff pastry. Chiroti is also prepared in Maharashtra and few parts of Andhra Pradesh. It is also known by other names like Pheni or peni. This dish is also prepared with only fine rava in few of the places in South India. Here it is prepared using mainly maida or all purpose flour, chiroti or fine rava, ghee and rice flour. It is mainly served with sweetened milk preferably badam milk and powdered sugar. These are prepared mainly during festive seasons or any special occasions.
There is a sweet memory associated with this chiroti recipe. This is the first recipe I learnt from my paternal grandmother year’s back when I was in 5th standard. She was then weak on her limbs, but did her best in guiding me to prepare these crispy addictive chiroti. Since then I have been following this recipe. It is always a pleasure to share the same with next generation.
Few important steps to be followed while preparing chiroti
Sattee is very important in chiroti preparation. Always use grainy or semi solid ghee for sattee. Nicely mix the ghee and rice flour so that it becomes creamy. Creamy ghee rice flour sattee helps in getting flaky layers.
In the first part of rolling, prepare equal sized thin rotis for layering, this helps in getting flaky chiroti and prevents puffing while frying in hot oil.
In the second part of rolling the layers of chiroti, lightly roll them using rolling pins so that layers don’t join together.
Always deep fry these on medium heat, otherwise the inner layers do not cook well and remain soft. Deep fry the chiroti one by one and do not over crowd them.
Pour hot oil on top of chiroti while frying, this helps in separating the layers and even cooking of the inner part of chiroti.
Step by step recipe for chiroti
Here is stepwise recipe of chiroti, take a big bowl, add little ghee, start whipping with tip of fingers until it becomes creamy. Add equal quantity of rice flour, again whip with fingers, this becomes creamy. Sattee is ready for dough.
Now add maida, chiroti rava or fine rava, salt. Mix well with your finger tips to form crumbs. Add water little at a time and prepare stiff dough. Always add water little at a time, so that dough doesn’t become more watery.
Rest this dough for 15 minutes. In the mean time prepare ghee and rice flour paste. Add remaining quantities of ghee and rice flour into a small bowl, whip using a spoon. This mixture becomes creamy. Keep this aside for further use.
Now make equal parts of the dough and roll them into thin big rotis. Take one big roti at a time, spread little creamy ghee and flour paste on the surface. Now place one more roti on the first and apply paste again. Same way make alternate layers of roti and ghee-flour paste.
Make a tight roll of these roti layers. Cut them vertically into small parts. Now press this small dough so that you see concentric circles and again roll into medium sized chiroti. This is ready for deep frying.
Heat oil on medium heat, deep fry these chiroti one at a time. Pour hot oil on top of these while frying. Fry on the other side until they turn slightly change in colour. These can also be fried until they turn golden. Remove any excess oil on kitchen tissue. Store these delicious chiroti in air tight container and stays good for 2 days.
It can be served with powdered sugar, badam milk and sprinkled with some finely chopped dry fruits. Powdered sugar and badam milk gives completeness to chiroti.
Watch how to make
If you are looking for more festive deep fried and dessert recipes on the website, here are few
- Maida or All purpose flour - 1 ½ cup
- Chiroti rava or fine rava - ½ cup
- Ghee - 1 tbsp + 2 tbsp
- Rice flour - 1 tbsp + 2 tbsp
- Water as required
- Salt - ½ tsp
- Oil for frying
- Water as required
- Take a bowl, add 1 tbsp ghee, start whipping with your fingers until it becomes creamy. Next add 1 tbsp rice flour, whip again with fingers to form uniform mixture. Sattee is ready.
- Now add maida, chiroti rava, salt. Mix well with your finger tips to form crumbs. Add water little at a time and prepare stiff dough.
- Rest this dough for 15 minutes. In the mean time prepare ghee – rice flour paste. Add 2 tbsp ghee into a bowl, mix well using a spoon. Now add 2 tbsp rice flour, mix well until it becomes creamy. Keep this aside for further use.
- Now make equal parts of the dough and prepare thin big rotis. Take one big roti at a time, spread little ghee - flour paste on the surface. Now place one more roti on the first and apply ghee- flour mixture. Same way make alternate layers of roti and ghee-flour paste.
- Make a tight roll of the roti. Cut them vertically into small bits. Now press this small dough so that you see concentric circles and roll into medium sized poories.
- Heat oil on medium heat, deep fry these chiroties. Pouring hot oil on top of these while frying. Fry on the other side until they turn slightly golden. Store in air tight container and stays good for two days.
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