Chirote |चिरोटे | Khaja

Chirote / चिरोटे are an authentic Maharashtrian delicacy made during Festivals and special Occasions.

With nation celebrating the beautiful festival of “Diwali” with all pomp and show, the much awaited festival in India has formally come to a kick start. I have already begun with the preparations for celebration; first on my list is this delicious, flaky and crusty, “Chirote”.

Frying in oil gives it a lovely glow. Chapatis are clubbed together for the beautiful layers to be formed and finally coated with powdered sugar.  

For those who love their snacks to be uprightly sweet, can also dip it in sugar syrup.

Looking for the recipe? Here you go…

So try something authentic and delicious in quick time during this Diwali.


Preparation Time: 10 mins

Rest Time: 30 mins

Cook Time: 10 mins

Serve: 12 Chirote

Type: Desserts



For Dough:

  • 1 ½ cups All Purpose Flour
  • 2 tbsp Semolina
  • 1/2 tsp Salt
  • 2 tbsp Clarified Butter
  • Water as required

For Stuffing:

  • 2 tbsp Clarified Butter
  • Corn flour as required
  • Oil for Deep Frying
  • 1 Cup Powdered Sugar

Method of Preparation:

  • Firstly, in a large mixing bowl take 1 1/2 cups All Purpose Flour, 2 tbsp Semolina 1/2 tsp Salt, 2 tbsp Clarified Butter. Mix everything well.
  • Crumble and mix well making sure the mixture is moist.
  • Then add water as required to make a soft dough. Mix well.
  • Knead for 5-8 minutes or until the dough turns soft.
  • Keep this dough aside for 30 minutes.
  • In the meanwhile start making the filling. In a small bowl add 2 tbsp Clarified Butter and Corn Flour. Mix well.
  • Make a creamy and smooth paste. Keep this paste aside.
  • After 30 minutes take the dough and again knead for 5 minutes.
  • Divide the dough into four equal parts.
  • Start rolling out thin chapatis from each dough. Roll as thin as possible dusting maida if required.
  • Apply the mixture of clarified butter & corn flour to each chapati and place it on top of another as shown in the video below.
  • Spread the prepared smooth paste (clarified butter & corn flour paste) uniformly on last chapati.
  • Now roll the chapatis and close the ends.
  • Cut into 1 inch pieces and press gently. Roll the portion to make a medium size chirota.
  • Deep fry the chirote in medium hot oil.
  • Drain off the chiorte and keep aside for 10 minutes to drain off the oil completely.
  • Now generously dust powdered sugar on the fried chirote making sure they are well coated with it.
  • Garnish the chirote with almonds and pistachios.
  • Enjoy Chirote!

Eat Healthy, Stay Healthy!!
Don’t forget to like and share.

Rating: 5 out of 5.

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