Chiroti Recipe (Pathir Pheni)

Chiroti is a crispy and flaky south indian sweet made using maida. This sweet dish is also called as Pathir Pheni or Chirote in different regions. In this recipe thin layers of dough are stacked with ghee and rice flour paste, then rolled, sliced and deep fried until golden.

This fried pieces are then dipped in sugar syrup which is flavoured with cardamom. Once cooled then they are topped with chopped nuts like cashews or almonds. This Chiroti is usually served with milk or badam milk. It is mainly made during festivals and weddings. This sweet is light, crispy and melts in our mouth.

Chiroti Recipe

This sweet has lots of layer and turned out so crispy. I used some flour to make the dough bind together. I used sugar syrup the dip this in, but you could dust it with powdered sugar and serve it. This pheni is served traditionally along with some badam milk.

About Chiroti (Pathir Pheni)

Chiroti holds a special place in many traditional Indian households especially during festive seasons.This is not just a sweet but a part of cultural celebrations and family gatherings. It is often prepared in large batches and shared with friends and neighbours as a gesture of joy. This sweet looks elegant and it has a pleasant flavour which tempts everyone.

This sweet looks fancy but it is easy to make. It has a beautiful layered look yet the steps are simple and beginner friendly. Chiroti is crispy and light. The texture is perfectly flaky and not at all heavy like many Indian sweets. This dish is perfect for celebration. It feels special and traditional. This is ideal for festivals, pujas and functions.

Similar Recipes,

Thattai

Pottu kadalai Murukku

Pepper Thattai

Chiroti

Oats Murukku

This sweet pairs well with many drinks. It gives well with tea, coffee, saffron milk or badam milk. Once cooled these chirotis have a long shelf life. It stays fresh and crispy for a few days when stored in an airtight containers.

Chirotis has a spiral design and looks in golden colour which makes it look festive and attractive on sweet platters.

My Personal Tips

• Use warm water to make a dough. It helps in making a smooth dough.
• Fry the chiroti on medium heat. Too hot oil can brown the outside too quickly without cooking the inside.
• Keep the rolled log in the fridge for 10-15 mins before cutting . This helps to get clean and even slices.
• Dip the chiroti in warm syrup. Warmness helps to absorb the correct amount of syrup.
• Sprinkle nuts while the syrup is still slightly sticky. So they stays in place.

Ingredients

Maida: This is the main ingredient which is used to make dough. It gives a smooth texture to chiroti.

Rava: It adds a slightly crunch to the dish. This makes the layers crisp after frying.

Baking powder: This helps in puffing slightly and gives lightness to the dough.

Salt: A pinch of salt enhances the overall taste of the dish.

Sugar: It adds mild sweetness to the dough and improves the colour when fried. Also helps form the sugar syrup.

Ghee: This adds richness, softness to the recipe. And also helps in binding the dough.

Water: is used to knead the dough to the right stiffness for rolling.

Chiroti (Step by Step Pictures)

Take all your ingredients

Take flour in your mixing bowl

add sooji in this

Sugar and Salt

add baking powder

ghee

over the flour

mix these together

add water

and form into a dough

cover this and let it rest

Take rice flour in a bowl

add ghee to it

and mix well to form a paste

Now divide the dough into 6 equal parts

take one part

and roll it

all balls are rolled

now take one rolled portion and put it in front of you

spread the rice flour paste over that

cover with another circle

repeat the process until you are finished

now roll this whole lot together

roll..

roll..

all beautifully rolled

cut out the ends

and cut into 8 equal parts

separate it

take one part in front of you

and roll it

all rolled

now make sugar syrup

heat sugar, water and cardamom

let it come to a boil

bring it to string consistency

can u see the string forming..Set that aside for a moment

Heat oil for deep frying

drop the pathir pheni in that

fry it

fry till light golden

drain it

immerse in the syrup

and put it over a cooling rack

YUM

Expert tips

• Use equal pressure while rolling to keep the layers uniform and avoid thick spots.
• Do not overcrowd the pan while frying. This ensures even cooking and prevents oil temperature from dropping.
• Use wire rack for cooling after syrup coating to avoid sogginess and help excess syrup drop off.
• Chirotis taste better after a few hours as the syrup settles and flavours blend well.
• Store in an airtight container once fully cooked to maintain crispness for longer.
• If making in bulk prepare the dough and sugar syrup in batches to keep texture and flavour consistent.

Variations

Thattai: It is a crispy south indian snack made with rice flour,spices and fried lentils. It is thin, crunchy and usually made during festivals like Krishna Jayanthi and Diwali.

Pottu kadalai murukku: This murukku is made using roasted gram flour and rice flour. It gives a light and melt in the mouth texture. This is a perfect tea time snack.

Pepper thattai: This is a spicier version of regular thattai. This uses crushed black pepper for heat and flavour. It is a great savoury option for those who like bold and spicy snacks.

Oats murukku: It is a healthier twist to the traditional murukku. This version uses powdered oats along with rice flour. It is crunchy, tasty and a good option for guilt free snacking.

FAQ

Q: Can I make chiroti without rava?

Yes but adding a little rava gives extra crispness. Without rava chiroti may turn out softer.

Q: How to check one string consistency in sugar syrup?

Dip your fingers or a spoon in the syrup and stretch the drop between two fingers. It should form a single thread.

Q: Why my chirotis not flaky?

This can happen if the layers were not rolled thin enough or if the ghee-rice flour paste was not applied evenly.

Q: Can I store chiroti?

Yes. Once completely cooled store in an airtight container. It stays good for 3-4 days at room temperature.

Q: Can I use wheat flour instead of maida?

Yes. But the texture will be more dense and less flaky than the traditional version.

Q: Why did my chirotis absorb too much oil?

This may be due to low oil temperature while frying or rolling the dough too thick.

Q : Is it necessary to dip in sugar syrup?

No. You can skip it and sprinkle powdered sugar in top for a lighter version.

Sweet Recipes to Try

📖 Recipe Card

Chiroti Recipe | Padhir Peni Recipe

Chiroti is a crispy and flaky south indian sweet made using maida. This sweet dish is also called as Pathir Pheni or Chirote in different regions. In this recipe thin layers of dough are stacked with ghee and rice flour paste, then rolled, sliced and deep fried until golden.

This fried pieces are then dipped in sugar syrup which is flavoured with cardamom. Once cooled then they are topped with chopped nuts like cashews or almonds. This Chiroti is usually served with milk or badam milk. It is mainly made during festivals and weddings. This sweet is light, crispy and melts in our mouth.

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Resting Time: 1 hour hour

Total Time: 1 hour hour 40 minutes minutes

Servings: 12 servings

Calories: 189kcal

Equipment

• Rolling Pin
• Cooking pot

Ingredients

For Dough:

• ▢ 1 cup All Purpose Flour (maida)
• ▢ ¼ cup Sooji
• ▢ ¼ teaspoon Baking Powder
• ▢ ½ teaspoon Salt
• ▢ 1 tablespoon Sugar
• ▢ 1 tablespoon Ghee
• ▢ Water as needed

For Coating Paste:

• ▢ 3 tablespoon Ghee
• ▢ 5 tablespoon Rice flour

For Sugar Syrup:

• ▢ 1 cup Sugar 200 grams
• ▢ 100 ml Water
• ▢ 4 pods Cardamom crushed
• ▢ 3 tablespoon Cashews chopped finely

Instructions

• ▢
  Take flour,  rawa, salt, baking powder, sugar in a mixing bowl.  Add ghee and rub together with your hands.Add water and make into a stiff dough. Cover it and let it rest for 30 mins.
• ▢
  Mean while take 3 tblspn of ghee and rice flour in a bowl and make into a paste.
• ▢
  Now divide the dough into 6 equal portions and start rolling to a thin circle.Take one circle in the front of you and apply the rice flour paste over that. Put another one circle on top of that and spread  the paste again. Continue this until you have finished the process. Apply the rice flour paste on the top of the circle and start rolling to a tight log.
• ▢
  Cut out the edges and cut the log into equal parts. Take one part in front of you and start rolling to a thick circle.Heat oil for deep frying and fry this in hot oil till cooked and light golden. Remove it to a paper towel.
• ▢
  Mean while make the sugar syrup by heating sugar and water along with cardamom pods till it reaches one string consistency. If you dip the spoon in the syrup and take out..the last drop falling from the spoon should form a string.
• ▢
  Now dip the fried pathir pheni in this sugar syrup and take it out to a wire rack. After it is cooled completely garnish it with crushed cashews and serve along with milk or badam milk.

Nutrition

Serving: 1servings | Calories: 189kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 107mg | Potassium: 41mg | Fiber: 1g | Sugar: 18g | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg

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