Authentic Indian Chirote Recipe – Flaky Ghee Pastry Delight

Last Updated on 3 months by Neha Deshmukh

Authentic Indian Chirote Recipe – Flaky Ghee Pastry Delight

Introduction

Oh, Chirote! Just the name evokes memories of festive seasons and my grandmother’s kitchen, filled with the aroma of ghee and powdered sugar. This isn’t just a recipe; it’s a little piece of Indian culinary heritage. If you’ve never had Chirote, imagine a super flaky, melt-in-your-mouth pastry, generously coated in powdered sugar. It’s a bit of work, yes, but trust me – every single bite is so worth it. I’m excited to share my family’s recipe with you!

Why You’ll Love This Recipe

This Chirote recipe delivers that authentic, incredibly flaky texture everyone raves about. It’s perfect for celebrations like Diwali, weddings, or simply a special treat for loved ones. Plus, the subtle sweetness and rich ghee flavor are just irresistible. It’s a showstopper, guaranteed!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup Maida (All Purpose Flour) – about 120g
• 1 tablespoon Pure Ghee – about 15ml
• 2-3 tablespoons Corn Starch – about 15-22g
• 2 tablespoons Vanaspati Ghee (or 1 tbsp Pure Ghee) – about 30ml
• 1 cup Powdered Sugar – about 120g
• ?? cup Milk – start with ½ cup (120ml) and add more as needed
• A pinch Salt
• As needed Frying Oil/Ghee

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Maida (All Purpose Flour) – Type and Protein Content

Using the right Maida is key. Look for a Maida with a protein content around 8-10%. This gives you that tender, flaky texture. You can find it at most Indian grocery stores.

Pure Ghee vs. Vanaspati Ghee – Flavor and Texture Differences

Ghee and Vanaspati Ghee both contribute to the flakiness, but they have different flavors. Pure ghee has a lovely, nutty aroma, while Vanaspati Ghee is more neutral. Using a mix, as this recipe does, gives you the best of both worlds.

Vanaspati Ghee – Regional Variations & Substitutions

Vanaspati Ghee is a hydrogenated vegetable oil commonly used in Indian cooking. It’s often more affordable than pure ghee. If you can’t find Vanaspati Ghee, you can substitute with an equal amount of pure ghee, but the flavor will be richer.

Corn Starch – Importance for Layering

Don’t skip the corn starch! It prevents the layers from sticking together and contributes to that signature flaky texture.

Milk – Temperature and Fat Content Considerations

Use room temperature milk. Cold milk can make the dough tough. The amount of milk needed will vary, so add it gradually until you get a stiff dough.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a bowl, combine the maida, pure ghee, and salt. Slowly add milk, a little at a time, and knead to form a stiff dough. It should be firm, not sticky. Cover the dough and let it rest for at least 8 hours, or even overnight. This is crucial for developing the gluten and achieving flakiness.
2. Prepare the Layering Paste: While the dough rests, make the layering paste. Beat the vanaspati ghee until it’s light and fluffy. Gradually mix in the corn starch until you have a smooth, creamy paste.
3. Divide and Roll: Divide the rested dough into small balls – slightly smaller than tennis balls. Roll each ball into a paper-thin, 8-inch circle. Seriously, the thinner the better!
4. Layer It Up: Spread a generous layer of the corn starch paste onto the first roti. Carefully place the second roti on top, and add more paste. Top with the third roti and apply a final layer of paste.
5. Roll and Cut: Gently roll the stacked rotis tightly into a cylinder. Using a sharp knife, cut the cylinder into 1cm thick slices.
6. Shape the Chirote: Place each slice between two sheets of plastic wrap. Gently roll it out into a 3-inch disc, preserving those beautiful spiral layers.
7. Fry to Golden Perfection: Heat ghee or oil on low flame. Fry the chirote without flipping. Baste the top with hot oil to ensure it cooks evenly and turns golden brown on both sides.
8. Sugar Rush: Drain the fried chirote on paper towels. While still warm, generously dust with powdered sugar.
9. Cool and Store: Let the chirote cool completely before storing in airtight containers. They’ll stay fresh for 2-3 weeks (if they last that long!).

Expert Tips

A few things I’ve learned over the years…

Achieving Paper-Thin Rotis

Patience is key! If the dough springs back, let it rest for a few more minutes. A little practice makes perfect.

Preventing Sticking During Layering

Make sure you use enough corn starch paste. It’s better to be generous than to have the layers stick together.

Frying Temperature Control for Even Cooking

Low and slow is the way to go. If the oil is too hot, the chirote will brown quickly on the outside but remain uncooked inside.

Recognizing the Perfect Golden Brown Color

You want a rich, golden brown color. It indicates that the chirote is cooked through and beautifully flaky.

Variations

Let’s get creative!

Vegan Chirote – Plant-Based Ghee Alternatives

Use a vegan ghee substitute made from plant-based oils. The texture might be slightly different, but it’s a great option for those avoiding dairy.

Gluten-Free Chirote – Flour Substitutions

Experiment with gluten-free flour blends. You might need to adjust the amount of milk to achieve the right dough consistency.

Spice Level – Adding Cardamom or Saffron

My aunt always adds a pinch of cardamom powder to the dough for a fragrant twist. A few strands of saffron infused in the milk also adds a beautiful color and flavor.

Festival Adaptations – Diwali & Special Occasions

During Diwali, I like to shape the chirote into small flower shapes for a festive touch.

Serving Suggestions

Chirote is delicious on its own with a cup of chai. It also pairs well with a scoop of vanilla ice cream or a dollop of rabri (thickened milk).

Storage Instructions

Store in airtight containers at room temperature for up to 2-3 weeks.

FAQs

Got questions? I’ve got answers!

What is the best type of ghee to use for Chirote?

High-quality, homemade ghee is always best! But a good store-bought ghee will work just fine.

Can I make the dough ahead of time? If so, how long can it rest?

Absolutely! The dough can rest for up to 24 hours. In fact, the longer it rests, the better the texture will be.

How do I prevent the Chirote from becoming soggy?

Make sure to drain the fried chirote thoroughly on paper towels. Don’t dust with powdered sugar until they’ve cooled slightly.

What does Vanaspati Ghee taste like compared to regular ghee?

Vanaspati Ghee has a more neutral flavor compared to the nutty aroma of pure ghee.

Is it possible to bake Chirote instead of frying?

While you can try baking, it won’t achieve the same flaky texture as frying. Frying is really the traditional and best method.

What is the significance of the spiral layers in Chirote?

Those layers are what create the incredible flakiness! Each layer separates when fried, resulting in a light and airy pastry.