Ganeshotsav 2018 Recipe of Day 3: Sweeten Your Celebrations With This Chef-Recommended Recipe of Chiroti
Ganeshotsav 2018 Recipe of Day 3: Sweeten Your Celebrations With This Chef-Recommended Recipe of Chiroti. Representational image (Photo Credit: WikiCommons)

The third day of Ganesh puja is called the Anant Chaturdashi, and it holds a lot of significance. However, it is also a great day out of the ten days to perform the visarjan of Ganesha, since it is essential to perform Ganesh visarjan on the odd days like the third, fifth or seventh. Either way, no day is a bad day to have sweets, isn't it? You might also want to know How to Make Rushichi Bhaji. Today you can make the chiroti which is a delicacy predominantly served in Karnataka and Maharashtra and also famous in parts of Telangana state. Here's a recipe of chiroti by Chef Arun Kumar, The Ashok, New Delhi.


Plain flour 2 cups
Melted ghee 2 tablespoons
Salt A pinch
Powdered sugar mixed with cardamom ¾ cup
Food colour Optional

Ingredients For The Paste 

Rice flour 2 teaspoons
Ghee 1 ½ teaspoons


  • In a bowl, add the flour, salt and melted ghee and mix well. Slowly add enough water to make a firm dough. Cover the dough and keep aside for an hour.
  • While the dough is resting prepare the powdered sugar mixture. In a bowl, add the powdered sugar and cardamom powder and mix well. Keep aside.
  • In a small bowl, mix rice flour with melted ghee and keep aside. This paste is used to bind the layers of rotis.
  • Pinch off dough such that you have 6 large sized balls. Roll each into thin rotis. Place a roti on your work surface, smear a tsp 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. Again repeat the process by placing another roti over the second roti and smear with rice flour paste. Now gently roll the pilled up rotis into a log and cut into ½” thick circles
  • With the help of rolling pin roll out each of the thick circles into thin rotis of 4” to 5” in diameter.
  • Heat oil for deep frying in a heavy bottomed vessel. Once hot, reduce flame to low medium and place rolled our chiroties into the hot oil. Deep fry the chiroties 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 tbsp of the powdered sugar over each of the hot chiroties so that the sugar adheres to them while it is hot.