Chiroti Recipe – Flaky Indian Pastry with Cardamom Sugar

Last Updated on 2 months by Neha Deshmukh

Chiroti Recipe – Flaky Indian Pastry with Cardamom Sugar

Okay, let’s be real – Chiroti is work. But oh-so-worth-it work! These flaky, melt-in-your-mouth pastries are a festive favorite in my family, and I’m so excited to share my version with you. I first attempted these with my grandmother, and let’s just say the first batch was…rustic! But with a little practice, you’ll be whipping up these beauties in no time.

Why You’ll Love This Recipe

Chiroti isn’t just a sweet treat; it’s an experience. The layers, the delicate crunch, the fragrant cardamom… it’s a symphony of textures and flavors. It’s perfect for special occasions, festivals, or honestly, just when you need a little something to brighten your day. Plus, the aroma while they’re frying? Unbeatable.

Ingredients

Here’s what you’ll need to create these delightful Chiroti:

• 2 cups Plain Flour (Maida) – about 250g
• 2 tbsp Ghee – about 30ml
• Pinch of Salt
• ¾ cup Sugar (powdered with cardamom) – about 150g
• 2 tbsp Rice flour – about 15g
• 1.5 tbsp Ghee (for paste) – about 22ml
• 1 cup Sugar (granulated, optional syrup) – about 200g
• 1 cup Water (optional syrup) – about 240ml
• 0.5 tsp Cardamom powder (optional syrup) – about 2.5g

Ingredient Notes

Let’s talk ingredients! Maida (all-purpose flour) is key for that signature flaky texture. Don’t skimp on the ghee – it adds richness and helps create those beautiful layers.

Ghee is traditional, and honestly, it makes a difference. But if you’re looking for a lighter option, you can substitute with vegetable oil, though the flavor won’t be quite the same.

Cardamom is a must! It’s what gives Chiroti its distinctive aroma and flavor. The amount of sugar is also a bit regional. Some families prefer a more subtle sweetness, while others (like mine!) love a generous coating. The syrup is optional, but it adds a lovely glossy finish and extra sweetness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, mix together the maida, ghee, and a pinch of salt. Gradually add water, a little at a time, until a firm dough forms. It shouldn’t be sticky!
2. Now, cover the dough and let it rest for at least an hour. This is important – it allows the gluten to relax, making the dough easier to roll.
3. While the dough rests, prepare the cardamom sugar. Simply mix powdered sugar with cardamom powder and set aside. If you’re making the syrup, combine sugar and water in a saucepan and boil until you reach a single-thread consistency. Stir in the cardamom powder and set aside to cool.
4. Next, make the rice flour paste. Combine rice flour and ghee in a small bowl, mixing well to form a smooth paste.
5. Divide the dough into 6 equal balls. Roll each ball into a thin roti (about 6-8 inches in diameter).
6. Now comes the layering! Place a thin layer of the rice flour paste over one roti. Top with another roti, and repeat with the paste and a third roti.
7. Carefully roll the layered rotis into a tight log. Using a sharp knife, slice the log into ½-inch (about 1.25cm) pieces.
8. Gently roll each slice into a 4-5 inch (about 10-12.5cm) disc.
9. Heat oil in a deep frying pan or wok over medium heat. Carefully drop the Chiroti into the hot oil and fry until golden brown and crispy.
10. Remove the fried Chiroti and drain on paper towels.
11. While still hot, sprinkle generously with the cardamom sugar or dip in the prepared syrup. Serve immediately!

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
• The dough should be firm but pliable. If it’s too dry, add a teaspoon of water at a time.
• Rolling the dough thinly is key to achieving flaky layers.
• Hot oil is essential for crispy Chiroti. Test the oil temperature with a small piece of dough – it should sizzle immediately.

Variations

• Vegan Adaptation: Swap the ghee for vegetable oil in both the dough and the rice flour paste.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. You might need to adjust the amount of water slightly.
• Spice Level: Feel free to adjust the amount of cardamom to your liking. A pinch of nutmeg or saffron can also be a lovely addition.
• Festival Adaptations: These are especially popular during Diwali and Holi! My aunt always adds a tiny bit of rose water to the syrup for a festive touch.

Serving Suggestions

Chiroti is best enjoyed fresh, while it’s still warm and crispy. It pairs beautifully with a cup of chai or a glass of lassi. It’s also lovely served alongside other Indian sweets like Gulab Jamun or Rasgulla.

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container at room temperature for up to 2 days. They will lose some of their crispness, but they’ll still be delicious!

FAQs

• What is Chiroti traditionally served with? Traditionally, Chiroti is enjoyed with a cup of hot chai.
• Can I make the dough ahead of time? Yes, you can! The dough can be made a day in advance and stored in the refrigerator. Bring it to room temperature before rolling.
• What type of oil is best for deep frying Chiroti? Vegetable oil, sunflower oil, or canola oil are all good choices.
• How can I achieve extra flaky layers? Rolling the dough thinly and resting it properly are the keys to flaky layers.
• Is it possible to make Chiroti without syrup? Absolutely! Sprinkling with cardamom sugar is the traditional way to enjoy Chiroti, and it’s just as delicious.