Chirote Recipe | Chiroti Recipe
ByAnshu-September 05, 2019
With nation celebrating the beautiful festival of 'Ganesh Chaturthi' with all pomp and show, the much awaited season of festivities in India has formally come to a kick start. Lined up from now, are some of the most popular festivals of India - Dussehra, Diwali, Chhath Pooja, Bhai Dooj and Christmas. I have already begun with the preparations for all these celebrations; first on my list is this beautiful, delicious, flaky and crusty, "Chirote" or "Chiroti". A traditional Maharashtrian sweet delicacy, it is made using refined flour, deep fried and coated with powdered sugar. For those who love their snacks to be uprightly sweet, can also dip it in sugar syrup. Melt-in-mouth and highly addictive, I promise you will not be able to resist yourself from eating more than one in one go. Looking for the recipe? Here you go ....
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| Chirote Recipe | Chiroti Recipe |
Ingredients
- Maida/all purpose flour - 1 and 1/2 cups
- Ghee - 2 tbsp + 3 tbsp for sata (ghee & cornflour mixture for layering)
- Cornflour - 3 tbsp
- Rawa/sooji - 1 tbsp
- Powdered sugar - 2 to 3 tbsp
- Milk (at room temperature) - a little less than 1/2 cup
- Cornflour - 2 tbsp
- Oil - for frying
- Saffron strands (optional) - 8 to 10
- Cardamom powder - 1/2 tsp
- Kewra water (optional) - 1/2 tbsp
- Crushed pistachios - for garnishing
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| Chirote Recipe | Chiroti Recipe |
Method
- In a mixing bowl, add the all purpose flour and sooji.
- Mix in 2 tbsp of ghee using your fingers until the flour resembles a bread crumb texture.
- Add in the kewra water and saffron strands in milk.
- Using little milk at a time, knead a semi-hard dough.
- Cover with a muslin cloth and rest for 15 to 20 minutes.
- Meanwhile, prepare sata - combine 3 tbsp of ghee with 3 tbsp of cornflour. Whisk nicely until creamy.
- Once the dough has rested, divide into 5 equal portions.
- Roll out each portion in a thin 8 to 9 inch diameter chapati. Keep aside.
- Now, take one chapati and spread a layer of sata using a brush or your hands. Make sure sata is not liquidy. It should be thick.
- Place the 2nd chapati on the sata-spread side of the first chapati.
- Stack all the chapatis on each other, spreading a sata layer in between each repetition.
- Top the last chapati too with the sata layer.
- Now roll the stack tightly into a log.
- Cut off the sides of the log and keep aside. Cut the remaining log into 1/2 inch thick pieces.
- Take each piece and roll into a poori in a manner that all layers are visible.
- Heat the oil to medium. Lower the flame and slide 2 to 3 pooris at a time. Fry on low flame. You would see the layers beautifully puffing up. Cook until they are nice and crispy.
- Transfer on a plate and generously sprinkle sugar and cardamom powder on each. Garnish with pistachio and enjoy with a cup of tea.
- Store them in air tight container.
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| Chirote Recipe | Chiroti Recipe |
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| Chirote Recipe | Chiroti Recipe |
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Chirote RecipeChiroti RecipeDiwali recipesfestive recipesIndian traditional sweetsMaharashtrian recipes
Comments
Jyothi Mcminn 🇺🇸September 7, 2019 at 5:13 PM
Traditionally according to cuisines of India....chiroti is a dish from Karnataka state not Maharashtra..this is made in the neighboring states very similarly. More over this is eaten during weddings.and festivities..very rich eaten with sprinkled powdered sugar and with hot almond milk. Nice to see the recipe. Thanks for sharing.
Mayuri PatelSeptember 13, 2019 at 9:51 AM
Beautiful clicks Anshu. Your chirote reminds me of my mother in law. She use to make these every Diwali and I remember helping her. We made huge batches as they were given out in Diwali platters to friends and families. Yours have come out so flaky and look really light.
My Culinary JourneySeptember 13, 2019 at 12:11 PM
Making Chirote at home gives such a festiv feeling, hai na Anshu. These remind me of my Nani who used to always make them during Diwali.
Lata Lala
Lovely share.Motions and EmotionsSeptember 15, 2019 at 10:32 PM
How beautifully prepared this multi-layered sweet snacks... Each layer is distinct and shows the crispy nature of the snack... beautiful capture
Priya Srinivasan - I Camp in My KitchenSeptember 16, 2019 at 10:33 AM
Beautiful clicks, chiroti looks fab, Those multiple layers shown so beautifully in the pic! Must be such a delight to make and enjoy! Lovely dear!
jayashreeSeptember 18, 2019 at 12:57 AM
You have made them so well Anshu, looks so flaky and light. It is often made during weddings here in South India.
HayleySeptember 18, 2019 at 1:01 AM
We gujju call these padwari puri, and I love to devour with masala chai. A perfect treat for any Indian festivals.
SasmitaSeptember 18, 2019 at 4:45 AM
WOW !! this traditional Maharashtrian sweet looks really so crisp and flakky :) I will surely going to make this in coming festive time .LOvely clicks al re here
cookingwithsapanaSeptember 18, 2019 at 9:05 AM
Look at those gorgeous chirotis. I just am scrolling up and down, fabulous recipe.
LathiyaSeptember 19, 2019 at 12:00 PM
I love this. Your chirotis wants me to try this ASAP. Beautifully presented.
PraneethaSeptember 20, 2019 at 12:57 AM
OMG! This is indeed an art. I have never ever attempted making traditional sweets like this. I really appreciate your effort and to also share the recipe with us all.
ArchanaSeptember 30, 2019 at 9:43 AM
Beautifully made chirote. Love the picture n they are so very flaky.
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