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Crispy and flaky chiroti is one of my favourite sweet, a mouth-watering delicacy. There is a sweet memory associated with this chiroti recipe. This is the first recipe I learnt from my mother.
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine Indian
Servings 5 people


  • 1 cup Flour
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1 teaspoon sugar
  • Water

For paste

  • 2 tablespoons flour
  • 1 tablespoon hot oil

For sugar syrup: (if using syrup to dip the chiroti)

  • 1 cup Sugar
  • 3/4 cup Water
  • A pinch Cardamom powder


  • In a bowl, add the flour, salt and butter and mix well. Slowly add enough water to make a smooth yet firm dough. Cover the dough and keep aside for an hour.
  • To prepare sugar syrup, add sugar and water in a pan and allow to boil. Once the syrup starts boiling, reduce the flame to low and check the consistency of sugar syrup.
  • You should have a one-string consistency sugar syrup. Add cardamom powder and turn off the heat. Set aside.
  • For the paste - In a small bowl, mix hot oil and flour. Stir and keep aside.
  • Divide the dough into 3 equal size balls. Roll out each ball into a big round. Apply the flour paste evenly.
  • Now roll the stack tightly into a log.
  • Cut off the sides of the log and keep aside. Cut the remaining log into 1/2 inch thick pieces.
  • Take each piece and roll into a poori in a manner that all layers are visible.
  • Heat the oil to medium. Fry on low flame. You would see the layers beautifully puffing up. Cook until they are nice and crispy.
  • Soak the chiroti in the syrup for about a minute or until it gets well coated.
  • Take the Chiroti out and place it on a platter. Sprinkle chopped nuts over the chiroti and allow it to cool.


Coat the chirotis immediately after frying.