Chiroti or Padir Pheni – Crispy layered fried dough

Cooking Method
Difficulty Intermediate
Prep Time: 20 min Cook Time: 40 min Total Time: 1 hr
Servings 5

Chiroti or Padir Pheni is a crispy sweet dish from India that is very easy to make and suitable for any occasion. It is made with all-purpose flour, powdered sugar, oil, and ghee. Chiroti have a mild fragrance of cardamom and saffron. Every bite comes with crispiness, mild sweetness, and a mellow aroma of added toppings. An ideal dessert for festivals.

  • 1/2 cup All-purpose flour ((Maida) for making the dough)
  • 1/4 cup Rice flour (For applying on flatbread)
  • 1/4 cup Water (to make dough)
  • 2 cups Cooking Oil (For frying - approximate quantity)
  • 5 teaspoons Powdered Sugar ((also known as confectioners sugar))
  • 1 teaspoon cardamom powder
  • 15-20 strings of saffron
  • 5-6 Almonds grated
  • 1/8 teaspoon Salt
    1. Prepare the dough by mixing the all-purpose flour, water and salt
    2. Add water slowly and keep kneading the flour until you get the desired softness.
    3. Divide the dough into two parts
    4. Take one part of the dough and dip it in rice flour. Then roll it into a very thin roti or flatbread using a rolling pin. The roti should be about 10 inches in diameter.
    5. Keep this aside on a plate. Take the other half of the dough and make another roti of equal size. 
    6. Take one of the rotis and apply ghee liberally all over the surface.
    7. Sprinkle some rice flour over the ghee coated surface. The rice flour will create separation for layers.
    8. Take the other roti and overlay on top of the first roti which has been coated with ghee and rice flour. 
    9. Now apply ghee and rice flour once again on top of the second roti.
    10. Starting from the top of the two-layered rotis, start folding tightly into a cylindrical shape.  
    11. Now cut the cylindrical shaped dough into 10-12 equal sized pieces.
    12. Take one piece and dip it in the rice flour.
    13. Now lay it flat so that we can see the rings facing upwards.
    14. Roll each piece into 3 inches wide small circular rotis. Do not press very hard as the dough may become lumpy and the layers will merge.
    15. Deep fry these small circular layered rotis until they turn golden brown.
    16. Keep turning them upside down every 30 seconds to get uniform cooking on both sides.
    17. Remove the Chirotis from oil and keep them on a paper napkin to absorb excess oil.
    18. After the Chirotis have cooled down, sprinkle a thin layer of powdered sugar.
    19. Garnish with grated almonds, powdered cardamom, and Saffron.
Keywords: Vegetarian, Dessert, Sweet, Indian
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.