South Indian sweets hold a special place in my heart, but Chirote might be my absolute favorite. These flaky, crispy pastry pinwheels have been part of our family celebrations forever. I will not lie – making traditional chirote takes some patience, but the way those delicate layers shatter when you take a bite makes it completely worth it. My grandmother taught me how to fold these properly, and I am excited to share her little tricks with you today.
Not sure if you are folding the layers right? I made a quick video showing exactly how I make chirote – just hit play below and cook along with me!
What Makes Chirote So Special in South Indian Cooking?
Chiroti’s texture is a marvel—thin, crispy layers of dough are delicately stacked and fried to golden perfection. When you bite into it, the layers almost melt in your mouth, creating a delightful crunch followed by a subtle sweetness.
The dough itself is made from simple ingredients like flour, ghee, and sugar, but the technique of layering and frying gives it that unique, light, and flaky texture that’s simply irresistible.
Secondly, Chiroti is often enjoyed during special occasions and festivals, adding to its allure. It’s a symbol of celebration and joy, making it a go-to choice for weddings, Diwali, and other festive gatherings. The process of making Chiroti, with its careful folding and frying, feels like a labor of love that’s passed down through generations.
Finally, the sweet, aromatic filling, usually made with a blend of cardamom and sugar, enhances the flavor profile, making every bite a delicious experience.
For me, Chiroti is more than just a dessert; it’s a connection to tradition and a reminder of the joy found in sharing homemade treats with loved ones.
Common Mistakes to Avoid When Making Chirote:
- Over-kneading the dough (makes them dense instead of flaky)
- Not rolling the dough thin enough (results in thick, uneven layers)
- Frying at the wrong temperature (too hot = dark and greasy; too cool = soggy)
- Skipping resting time between steps (prevents proper layer formation)
- Using too much ghee or oil (makes chirote heavy and greasy)
Important Tip: Test your oil temperature with a small dough piece – it should rise slowly with gentle bubbles. Too hot burns the outside while leaving the inside raw; too cool makes soggy, oily chirote. This simple check has saved my batches countless times.
Check Out Also: Have you tried this Indian Honey Cake yet? It is my new favorite dessert and might become yours too – definitely check out that recipe after you master these chirote!
Chiroti Recipe – Authentic South Indian Flaky Dessert
12
servings30
minutes30
minutes220
kcal30
minutes1
hour30
minutesChiroti is a traditional Indian pastry made from thin, flaky layers of dough that are deep-fried until golden and then soaked in a light sugar syrup. Known for its crispy texture and delicate sweetness, Chiroti is often enjoyed during festive occasions and celebrations. The recipe involves layering dough with a cornstarch paste, rolling it tightly, and frying to create a dessert that’s both rich in flavor and beautifully textured.
Keep the screen of your device on
Ingredients
- For the Dough:
3/4 cup (90 grams) all-purpose flour
2 tablespoons (30 grams) semolina
Pinch salt
1 tablespoon (14 grams) melted ghee/clarified butter
6 tablespoons (90 milliliters) water
- For the Cornstarch Paste:
2 tablespoons (30 grams) ghee, at room temperature
1/2 cup (60 grams) cornstarch
- For the Sugar Syrup:
2 cups (400 grams) sugar
1 cup (237 milliliters) water
- For Frying and Garnish:
Oil, for deep frying
Pistachio powder, for garnish
Directions
- Prepare the Dough: In a mixing bowl, combine 3/4 cup (90 grams) of all-purpose flour, 2 tablespoons (30 grams) of semolina, and a pinch of salt.
Mix well. Add 1 tablespoon (14 grams) of melted ghee and mix until the ingredients are well combined.
Gradually add about 6 tablespoons (90 milliliters) of water, mixing continuously until you have a smooth, soft dough. Cover the dough with a plate and let it rest for 30 minutes.
- Make the Cornstarch Paste: In a separate bowl, mix 2 tablespoons (30 grams) of room temperature ghee with 1/2 cup (60 grams) of cornstarch. Stir until you achieve a smooth paste. Set aside.
- Prepare the Sugar Syrup: In a pot, add 2 cups (400 grams) of sugar, 1 cup (237 milliliters) of water, and 2 green cardamom pods.
Heat the mixture until it begins to boil. Reduce the heat to low and continue cooking until the syrup thickens slightly and becomes sticky, like a thin thread. Turn off the heat and set the syrup aside, keeping it warm.
- Divide and Roll the Dough: After resting, divide the dough into three equal portions. Shape each portion into a ball and flatten it slightly with your fingers. Grease your work surface and rolling pin with a little oil. Roll each ball into a thin disc.
- Layer the Dough: Take one rolled-out disc and spread a portion of the cornstarch paste evenly over it. Place the second disc on top, spread another portion of the paste, and cover it with the third disc. Lightly roll the stacked discs together and spread the remaining paste over the top.
- Roll and Cut the Dough: Carefully roll the layered dough into a tight cylinder. Fold in the ends to seal. Using a sharp knife, cut the cylinder into 1-inch (2.5 cm) pieces. Gently press each piece with your fingers to flatten them slightly.
- Roll Out the Pieces: Using a rolling pin, roll out each flattened piece into a small disc. Repeat until all pieces are rolled out.
- Deep Fry the Chiroti: Heat oil in a deep frying pan over medium heat. Carefully place a few Chiroti discs at a time into the hot oil, frying them until they are slightly golden brown and crispy on each side. Remove them from the oil and drain on paper towels.
- Soak in Sugar Syrup: While still warm, soak the fried Chiroti in the prepared sugar syrup for about 2 minutes. Remove them and drain off any excess syrup.
- Garnish and Serve: Garnish the Chiroti with pistachio powder and serve immediately. You can also let them cool completely and store them in an airtight container for later.
Recipe Video
Notes
- Dough Consistency: The dough should be smooth and soft but not sticky. If it feels too dry, add a little more water, a teaspoon at a time, until it comes together properly.
- Resting the Dough: Don’t skip the resting period for the dough. This allows the gluten to relax, making it easier to roll out thinly and achieve the perfect flaky layers.
- Cornstarch Paste: Ensure the cornstarch paste is smooth and lump-free. This paste is crucial for creating the distinct layers in Chiroti, so spread it evenly between the dough discs.
- Frying Temperature: Maintain a consistent oil temperature while frying. Too hot, and the Chiroti will brown quickly without cooking through; too cool, and they’ll absorb excess oil and become greasy.
- Sugar Syrup Consistency: Cook the syrup just until it reaches a thin thread consistency. Overcooking will make the syrup too thick, preventing it from soaking into the Chiroti properly.
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 12
- Calories: 220kcal
- Fat: 12g
- Carbohydrates: 26g
- Protein: 2g
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How to Store Chirote
Keep your chirote crispy and fresh by storing them in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
For longer storage, refrigerate for up to 2 weeks, but bring to room temperature before serving to restore that perfect flaky texture. Avoid storing with the sugar syrup applied – instead, drizzle it on just before serving to maintain their delightful crispness.