Chiroti (Chirote): Crispy Indian Flaky Pastry
A popular festival food made in Karnataka and Maharashtra, also known as Phenori, Feni, or Pheni. It features crisp, delicate layers traditionally served with cardamom-flavored badam milk or sprinkled with powdered sugar.
Ingredients
Group 1: For Chiroti Dough
- 1 cup Maida Plain flour
- 1 pinch Salt
- 1 tsp Ghee or oil
- Water as needed to make a stiff dough
Group 2: For Layering (Sathe / Sathi)
- 2 tsp Rice flour
- 2 tsp Ghee or refined oil
Group 3: For Topping & Frying
- ¾ cup Powdered sugar adjust to taste
- ½ tsp Cardamom powder
- Ghee or refined vegetable oil for deep frying
Instructions
- Step 1: Grind sugar and cardamom powder in a blender until fine. Keep aside.
- Step 2: Mix rice flour and ghee in a small bowl until it forms a smooth paste without lumps (Sathe).
- Step 3: Mix maida, salt, and ghee. Add water gradually to knead a stiff dough. Cover with a wet cloth and rest for 1 hour.
- Step 4: Knead the rested dough and divide into 6–7 equal portions, shaping them into round balls. Keep them covered.
- Step 5: Roll out each ball into a very thin, flat circle (like a chapati).
- Step 6: Place the first chapati on a board, spread a thin layer of the Sathe paste, and place the second chapati slightly off-center on top. Repeat this stacking process for all circles, applying paste between layers.
- Step 7: Roll the stacked chapatis tightly into a log, then slice into 2-inch pieces using a sharp knife. Keep pieces under a damp cloth.
- Step 8: Take one piece at a time and roll it out gently from the center to the sides with a rolling pin so the concentric layers remain distinct and uncrushed.
- Step 9: Heat oil or ghee in a pan on low heat. Deep fry 5–6 chirotis at a time. Press down gently with a skimmer during frying so the layers bloom and separate. Fry until light golden brown; do not over-brown.
- Step 10: Remove to a flat plate and immediately sprinkle with the sugar-cardamom mixture while still warm.
Notes
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.