Chiroti Recipe with A2 Ghee (Flaky Layered Sweet)
Share
Share
By the Faimly Farm Team · Prep 30 min (plus resting) · Cook 30 min · Makes about 12 · A Karnataka-Maharashtra classic
Chiroti is a delicate, flaky layered sweet from Karnataka and Maharashtra — paper-thin pastry layered with ghee and rice flour, deep-fried until crisp, then dusted with powdered sugar (and sometimes soaked in saffron milk). A festival and wedding delicacy, its signature flakiness comes entirely from ghee layering. Here is how.
Ingredients
For the dough: 1 cup all-purpose flour (maida), 1 tbsp A2 ghee (for moyan), a pinch of salt, water.
For the layering paste (saata): 2 tbsp A2 ghee + 2 tbsp rice flour, mixed into a smooth paste.
For frying: A2 ghee.
To finish: powdered sugar with a little cardamom; optional saffron milk.
Method
1. Make the dough: rub 1 tbsp ghee into the flour with salt, then knead a firm, smooth dough with water. Rest 30 minutes.
2. Make the saata paste: mix the ghee and rice flour into a smooth, spreadable paste — this is what creates the flaky layers.
3. Layer: roll the dough into large thin sheets. Stack 3 sheets, spreading saata paste between each. Roll the stack tightly into a log, then cut into segments.
4. Roll out: gently roll each cut segment (cut side up) into a round — you will see the layers.
5. Fry in ghee: deep-fry in A2 ghee on medium-low, spooning ghee over, until pale golden and crisp. Do not brown heavily.
6. Finish: drain, then dust generously with cardamom sugar (or briefly dip in saffron milk, then dust).
Why Ghee Creates the Flakiness
The flaky layers of chiroti are made entirely by the ghee-and-rice-flour paste spread between pastry sheets — as it fries, the layers separate into delicate crisp flakes. Frying in pure ghee then completes the richness. There is no chiroti without ghee.
The Faimly Farm Tip
Use pure A2 ghee both in the layering paste and for frying. Ours is made from indigenous-cow milk by the traditional bilona method, in small lab-tested batches under our FSSAI licence. Explore our A2 Bilona Cow Ghee or the full A2 Ghee collection.
Frequently Asked Questions
What is chiroti?
Chiroti is a flaky, layered deep-fried sweet from Karnataka and Maharashtra, made of thin pastry layered with a ghee-rice-flour paste, fried crisp and dusted with sugar.
What makes chiroti flaky?
The ghee-and-rice-flour paste (saata) spread between pastry layers separates into crisp flakes as it fries.
Why fry on low heat?
Low heat keeps chiroti pale and crisp and lets the layers open up without browning too fast.
Can it be soaked in saffron milk?
Yes; some versions briefly dip the fried chiroti in saffron milk before dusting with sugar.
Which ghee is best?
Pure A2 cow ghee, ideally bilona-made, gives the best layering and flavour.
Conclusion
Chiroti is a delicate showpiece sweet — shatteringly flaky, lightly sweet, and rich with ghee. The layering takes patience, but with pure A2 ghee in the paste and the fry, you will create a festive delicacy that melts in the mouth.
Make flaky chiroti. Explore our A2 Ghee collection, try A2 Bilona Cow Ghee, and see our complete guide to cooking with A2 ghee. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
