Chiroti (Chirote) ~ Indian sweets recipes for Diwali


Chiroti is a traditional Karnataka sweet that is prepared on special occasions and religious festivals. It is also a very popular dessert in traditional Maharastra cuisine and is called Chirote. Prepared with plain flour, Chiroti is a fried flaky pastry with concentric circles of delicate layers that is either sprinked with a generous amount of cardamom flavored powdered sugar or dipped in cardamom flavored sugar syrup. Another version of Chiroti, more popularly known as Pathir Pheni, is prepared with “chiroti rava” (a mixture of plain flour and fine semolina/sooji) where the fried flaky pastry is sprinkled with powdered sugar and dunked in badami haalu (almond milk) which is nothing but sweetened milk that is flavored with ground almonds, saffron and cardamom. A mouth watering delicacy that is an integral part every Kannadiga wedding meal and one that I have been fortunate to taste at friend’s wedding in Mysore.

how to make chiroti
How to make Chiroti – Steps of follow

Making chiroti is not a complicated process as it might appear to the beginner cook. Basically a stack of three to four thinly rolled out rotis that have been smeared with a paste of rice flour are rolled up into a cylindrical log and sliced into 1/2″ thick pieces. These cut out pieces are again rolled out thin and deep fried to a golden shade. This crunchy delight is highly addictive and I must warn you that you will not be able to resist yourself from grabbing more than your fair share. Chiroti is one the best Indian sweets recipes that you can make for family and friends this Diwali. :)



  • Prep time:
  • Cook time:
  • Serves: 20

Main Ingredients:

  1. flour
  2. sugar


  • Plain Flour - 2 cups (maida)
  • Ghee - 2 tbsps, melted
  • Salt - pinch
  • Sugar - 3/4 cup, powdered and mixed with 1/2 tsp cardamom powder
  • For paste:
  • Rice flour - 2 tbsps
  • Ghee - 1 1/2 tbsps, melted
  • For sugar syrup: (if using syrup to dip the chiroti)
  • Sugar - 1 cup, granulated
  • Water - 1 cup
  • Cardamom powder: 1/2 tsp


  1. In a bowl, add the flour, salt and melted ghee and mix well. Slowly add enough water to make a smooth yet firm dough like puri dough. Cover the dough and keep aside for an hour.
  2. While the dough is resting prepare the powdered sugar mixture. In a bowl, add the powdered sugar and cardamom powder and mix well. Keep aside.
  3. If using sugar syrup to dip the fried chiroti, prepare the syrup. Heat water and granulated sugar in a vessel till sugar is melted and then continue to simmer till the mixture thickens to single thread consistency on low flame. Add cardamom powder and mix. Turn off flame. Keep aside.
  4. In a small bowl, mix rice flour with melted ghee and keep aside. This paste is used to bind the layers of rotis.
  5. Pinch off dough such that you have 6 large lemon sized balls. Roll each into thin rotis. Place a roti on your work surface, smear a tsp of the prepared rice flour paste all over the roti. Place another rolled out roti over it and again smear with a tsp of rice flour paste. Again repeat the process by placing another roti over the second roti and smear with rice flour paste. Now gently roll the pilled up rotis into a log and cut into 1/2" thick circles. Make another log following the same process using the remaining three rotis.
  6. With the help of the rolling pin roll out each of the thick circles into thin rotis of 4" to 5" in diameter.
  7. Heat oil for deep frying in a heavy bottomed vessel. Once hot, reduce flame to low medium and place 3 or 4 rolled out chirotis into the hot oil. Deep fry the chirotis on a medium flame, flipping them gently to cook all over. Once they turn to a golden shade, remove onto an absorbant paper. Immediately sprinkle a heaped tbsp of the powdered sugar over each of the hot chirotis so that the sugar adheres to them while it is hot.
  8. If using sugar syrup, place the hot chirotis that have been removed from the oil into the prepared sugar syrup. Allow them to absorb the syrup. (DO NOT add powdered sugar to the chirotis that you are dipping into the sugar syrup)
  9. Deep fry the rest of the rolled out chirotis and sprinkle with powdered sugar OR dip them in the prepared sugar syrup.
  10. Store in an airtight container and they stay fresh for at least one week to ten days.


  • At the time of serving, pour sweetened almond milk over the the chirotis that have been sprinkled with powdered sugar. Eat immediately for a crunchy textured chiroti or allow the chiroti to sit for 10 to 15 mts in the sweetened almond milk for them to absorb the flavors of the milk and turn soft. This delicacy is called Pathir Pheni and the chiroti is rolled out from dough that is prepared with equal parts of flour and semolina.
  • The authentic recipe calls for deep frying in ghee. I have deep fried in oil.
  • Ensure that the dough is tight and not soft like chapati dough.



Chiroti recipe – one the best Indian sweets recipes made for weddings & festivals. A fried flaky pastry topped with powdered sugar or dipped in sugar syrup.


I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

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  • Krithi

    Perfectly done… Gorgeous Pics too…

    • Geddada Padmaja

      n also called as madatha kajalu in e n w godavari…only shape varies…thapesaram khaja is famous.(oval shaped)

  • Divya

    What basic flour is used here? Maida or Wheat?

    • Sailu | Indian Food


    • himi

      maida is also made from wheat.. you should ask maida or atta

  • Uma Kalyani

    Hey sailu ,this is also traditional dish in east n west godavari…”Phanilu” ani antaru.My mom makes very frequently.

  • smayan

    Hi, your recipes can inspire anyone to cook. Can you post recipes using fillo dough/pastry sheets.

  • Tammy

    Hi, I ate something like this years ago but it had some sort of cream in it…..any Ideas on what it might be?????

  • Aparna

    which oil did u use for deep frying?

    • Sailu | Indian Food

      I used peanut oil.

  • Alvina

    Hi Sailu, thanks for the recipe. I attempted this, but my chiroti came out bulky (layers did not separate) and did not fry properly. Can you help me?