Chiroti / ಚಿರೋಟಿ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

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Chiroti (ಚಿರೋಟಿ)

A flaky, layered deep-fried sweet made by stacking ghee-brushed dough sheets, rolled and fried until crisp, then dusted with powdered sugar.

30 minPrep time

20 minCook time

~12 piecesYield

Sweets / DessertsCourse

Ingredients

• All-purpose flour (maida) – 2 cups
• Ghee (clarified butter) – around ¼ cup
• Powdered sugar – for dusting
• Rice flour – 2 teaspoons
• Water – as needed
• Oil – for deep frying

Instructions

1. Take the flour in a vessel, add 3–4 teaspoons of ghee, and mix well. Add water little by little to form a smooth dough.
2. Mix a little ghee into the rice flour until it becomes a smooth, creamy paste.
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3. Make lemon-sized balls from the dough and roll each like a chapati.
4. Take one chapati, spread the rice flour cream evenly on it, then place another chapati on top. Repeat with the cream and another chapati.
5. Stack 3–4 chapatis this way, spreading the creamy rice flour on each layer, then roll them tightly into a single log.
6. Cut the roll into equal-sized pieces. Flatten each piece slightly and roll into small poori-like discs.
7. Heat oil in a pan and deep fry the rolled chiroti on medium flame until golden. Drain excess oil, then dust generously with powdered sugar on both sides.

Tips

• Rolling the dough log tightly is key to getting the signature flaky, layered texture once fried.
• Fry on medium flame rather than high heat, so the layers cook through without browning too quickly on the outside.

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