A Chiroti is sweet usually prepared in Maharashtra and Karnataka on special occasions and festivals. This delicacy is made with refined flour and desi ghee, sprinkled generously with sugar powder and cardamom mix. This is a perfect dessert that you can quickly prepare today for your brother on the occasion of Raksha Bandhan. We share with you an easy-to-make recipe of this dish, shared with us by Chef Arun Kumar from The Ashok, New Delhi. You can easily make this dessert for your sibling on Raksha Bandhan 2017 to make this day even more special. Here are the ingredients followed by the method of preparation. (ALSO READ Try this Jalebi Panna Cotta Recipe for Your Brother this Rakhi). Also Read - Andhra Chicken Fry: Here's How You Can Cook This Flavoursome Dish In Just 30 Minutes


2 cups plain flour
2 tablespoons melted ghee
Pinch of salt alt
¾ cup sugar powdered and mixed with ½ tsp cardamom powder
Food color (optional) Also Read - Tiffin Sambar Recipe: Learn How to Make Hotel Style Sambhar at Home in Just 20 Minutes

For paste:
2 tablespoons rice flour
1 1/2 teaspoon ghee Also Read - How to Make Crispy Medhu Vadai at Home


Start by preparing the dough for the dessert by mixing the flour, salt and melted ghee in a bowl. Add enough water to make firm dough. Cover the dough with a cloth and keep aside for an hour.

Meanwhile prepare the powdered sugar and cardamom mixture. In a bowl, add the powdered sugar and cardamom powder and mix well. Keep aside.

Take another bowl to make the paste and mix rice flour with melted ghee and keep aside. This paste will be used to bind the layers of rotis.

Separate the dough into six large sized balls. Roll each into thin rotis and place a roti on your work surface, smear a teaspoon 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. Repeat again making a third layer and then gently roll the layers of rotis into a log.

Cut the layered log into ½ inch thick circles and then with the help of rolling pin roll out each of the thick circles into thin rotis of four to five inch in diameter.

Heat oil for deep frying in a heavy bottomed vessel, and once the oil is hot, reduce flame to low medium and place rolled out chiroti into hot oil.

Deep fry the chiroti on a medium flame, flipping them gently to cook all over.
Once they turn to a golden shade, remove onto an absorbent paper.

Immediately sprinkle a heaped tablespoon of the powdered sugar and cardamom mix over each of the hot chiroti so that the sugar adheres to them while it is hot and serve.