Chiroti brings back memories of bustling family gatherings and festive celebrations in Indian households. This traditional sweet pastry features many layers of thin dough, carefully rolled and shaped before being fried to crispy perfection. I learned to make these from my grandmother, who always insisted on kneading the dough just right to achieve those characteristic flaky layers.
About the Recipe
This recipe creates around 20-25 pieces of Chiroti, each with distinct crispy layers that shatter delicately when bitten. The combination of different flours provides structural integrity while keeping the pastry light. The ghee-rice flour mixture between layers ensures proper separation during frying, creating that signature flaky texture.
Why you will love this recipe
This version of Chiroti strikes the perfect balance between traditional authenticity and practical preparation methods. The dough comes together easily and responds well to rolling. The detailed instructions help achieve consistently crispy results, while the measurements have been tested to create the ideal texture. I always prepare the ghee-rice flour mixture first, which makes the assembly process smoother.
Cooking Tips
Maintain dough temperature by working in a cool area. Roll the chapatis thin but not transparent, about 2mm thickness works best. Keep oil temperature steady at medium-high heat (around 350°F) for even cooking. Watch the color closely while frying and it should be light golden, not brown.
Serving and Storing Suggestions
Serves 8-10 people. Prep time: 1 hour. Cooking time: 30 minutes. Serve Chiroti at room temperature.
Store in an airtight container for up to 5 days. Layer with parchment paper to prevent sticking. Avoid refrigeration as it affects the texture.
Similar Recipes
- Puri
- Shankarpali
- Gujiya
Nutrient Benefits
While Chiroti is primarily a treat food, it does provide quick energy through carbohydrates. The ghee contains beneficial fatty acids and vitamins A, D, E, and K. Rice flour adds some protein and minerals. Moderation is key but you can enjoy as an occasional festive indulgence.
Chiroti
Ingredients
- 3 cup Maida
- 1 cup Chiroti Rava (or) Plain Rava
- 1 1/2 cup Sugar coarsely powdered
- 1 cup Raw Rice Flour
- 1 cup Ghee
- a large pinch Salt
- as required Oil (or Ghee)
Instructions
- Combine maida, rava, salt, 1/3 cup of ghee and little cold water in a bowl.
- Mix well to a stiff dough.
- Cover with a wet cloth and keep aside for 30 to 40 minutes.
- Knead once again and make small balls of the dough.
- Roll them out into small/medium chapatis.
- To the remaining ghee, add rice flour and mix well.
- Spread 1/2 tbsp of this ghee-rice flour mixture on the prepared chapatis.
- Keep 4 to 5 of the chapatis one top of the other and roll them tightly, like a cylinder.
- Cut them into 1 inch pieces.
- Heat oil in a deep frying pan.
- Deep fry the pieces until light golden brown.
- Remove and drain excess oil.
- Sprinkle sugar on top.
- Serve.
Notes
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Frequently Asked Questions
Why did my Chiroti become too hard?
Overworking the dough or frying at too high temperature causes hardness. Keep dough mixing minimal and maintain medium-high oil temperature.
Can I make the dough ahead of time?
Yes, the dough can rest overnight in the refrigerator. Bring to room temperature before rolling.
How do I prevent the layers from separating while frying?
Roll tightly when making the cylinder and maintain consistent oil temperature during frying.
3 comments
love all ull recipe’s pls tell what is rava thx u
Rava is semolina / sooji.
Thank you.
No9 and 10you have a more step you have roll that 1inch piece and than fry