Chiroti

Name: Chiroti
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 8 servings
Cuisine: Karnataka
Ingredients: 250 g maida (refined flour); 50 g rice flour; 100 g Ghee; 0.25 tsp Salt; 120 ml Water; 500 ml oil for deep frying; 100 g Powdered sugar; 0.25 tsp cardamom powder

Wafer-thin, flaky discs of maida layered with a rice flour-ghee paste, deep-fried until crisp and dusted with powdered sugar.

🇮🇳India· Karnataka

Prep: 40 min
Cook: 20 min
Total: 60 min
Servings: 8
Difficulty: Hard
Calories: 230 kcal

Ingredients

0 of 8 gathered

Servings

250 g maida (refined flour)
50 g rice flour — for the layering paste
100 g Ghee — melted, for the layering paste and dough
¼ tsp Salt
120 ml Water — approximately, for dough
500 ml oil for deep frying — as needed
100 g Powdered sugar — for dusting
¼ tsp cardamom powder — mixed with sugar

Equipment

•Rolling pin
•Deep frying pan

Nutrition

Per serving, approximate

Calories: 230 kcal
fat: 13 g
carbs: 26 g
fibre: 1 g
protein: 3 g
calories: 230 kcal

Instructions

1
Knead maida (plain flour) with a little ghee (clarified butter), salt, and water into a smooth, firm dough. Cover and rest for 30 minutes.
2
Mix rice flour with melted ghee into a thick, smooth paste to use for layering.
3
Divide the dough into small balls. Roll each ball into a very thin round sheet.
4
Spread a thin layer of the rice paste over one sheet. Place another sheet on top and repeat to stack 4-5 sheets.
5
Roll the stacked sheets tightly into a log. Cut the log into small discs.
6
Place each disc cut-side up. Gently roll it into a thin round so the spiral layers stay visible.
7
Deep fry the discs on low-medium heat, pressing gently with a slotted spoon. Cook until slightly puffed, pale golden, and crisp.
8
Drain and let them cool. Dust generously with powdered sugar mixed with cardamom before serving.

Chef's tips

Fry on steady low heat so the layers cook through and turn crisp without browning too quickly. Keep rolled sheets covered with a damp cloth so they do not dry out.