Chiroti chirote Indian flaky pastry recipe
Also known as phenori - feni - pheni.
chirote is Indian flaky pastry recipe. It is a festival food make in
Karnataka and Maharashtra. It is also known as phenori or feni - pheni.
In Karnataka, lighter and flakier and richer variation is made during wedding feasts too.
Chirote chiroti - flaky pastry
You can see some plain chirote and some with sugar mixture sprinkled in the image above.
It is a popular recipe made as a part of 'Diwali Faral'.
As it is easy to make and doesn't take too long, you can make it any time you feel like eating chirote.
Chiroti is easily available in sweet shops all the time.
But the homemade snack items during Deepavali have special attraction. Chirote is worth making.
to make Chiroti - chirote - Indian fried flaky pastry at home
Main ingredients for chiroti - chirote - flaky pastry
Plain flour - Maida
Sugar - Shakkar - Sakhar - Sakkare
Ingredients for keyword for making chiroti - indian flaky pastry
For making pastry dough
- maida (plain flour) - 1 cup
- salt - a pinch
- ghee/oil - 1 tsp
- water as needed to make a stiff dough
For applying while layering
- rice flour - 2 tsp
- ghee or refined oil - 2 tsp
For sprinkling on top
- powdered sugar - 3/4 cup, more or less according to taste
- cardamom powder(optional) - 1/2 tsp
For deep frying
- Ghee or refined vegetable oil
Step by step instructions for making Chiroti - chirote
For making sugar powder
Add sugar to your mixer/blender and run the mixer for a couple of minutes. check if sugar is ground to fine powder. Run mixer again if necessary. Sugar should be ground fine.
Ready dough and rice flour paste
Preparation before making chiroti
- Mix sugar powder and cardamom powder in a small bowl. Keep it aside.
- Mix rice flour into a paste with 2 tbsp oil/ghee. Keep aside.
- Mix maida (plain flour), salt and ghee/ oil.
- Add water little by little to make a stiff dough like poori dough.
- Keep the dough aside for about 1 hour.
- Make 6-7 balls from the dough.
- Roll out into very thin circles like chapati from each ball. Keep them on a plate.
- Once all the circles are rolled, take one chapati on a board.
- Apply a bit of rice flour and ghee mixture on the chapati.
another circle on the first one, keep the second chapati a little off
center, it should not fully cover the first chapati.
- Apply rice flour mix to the second chapati too. Repeat the procedure to stack up all the circles.
- Starting at one end, roll the chapathis into a tight roll without applying too much pressure.
- Using a knife, cut the roll into about 2" pieces.
- Keep all the pieces under a wet (wringed out) cloth.
- Take one piece at a time and, roll it into small circle using a
- Roll lightly from center to the side, from all
- All the layers should be clearly visible. You need to be careful
while doing this. If you press too much, you will not be able to see
the layers after frying.
- Heat ghee or oil in a pan. Reduce heat to minimum.
- Put 5-6 chiroti
in the hot oil. How many you put at a time will depend on the size of
your pan and the amount of oil you have added for deep frying. Do not add
too many at a time.
- Deep fry the on low flame. While frying, press the chiroti lightly. The layers will separate and will be more visible
- .Do not let them brown too much. Take them out from the frying pan when they are golden brown and place on a flat plate.
- Sprinkle sugar and cardamom mixture on the fried chiroti while they are still warm.
- Fry all the chiroti in batches.
You can see the layers in the image below.
Store chirote in a dry, airtight container. These chirote are good for 2-3 weeks.
Plain chiroti - flaky pastry
Serving Tips and variations
- Plain chirote can be sprinkled with powdered sugar. This is more common way of serving.
- Plain one can also be eaten as they are without sugar.
- You may sprinkle a little chutney powder if you like them spicy.
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