Chirote is a crispy, flaky Indian pastry, featuring stacked layers that are deep-fried to perfection and then glazed with a fragrant rose-cardamom syrup. Perfect for any festive occasion or simply as a delightful snack, this recipe offers both traditional frying and a healthier air-frying method, making it adaptable to your culinary preferences.
Budget Information
The total cost for this recipe is approximately $10.50, which translates to about $0.66 per serving if you yield 16 pieces of Chirote.
Why This Recipe Works
You might be wondering what makes Chirote such a beloved treat. It’s all about those beautifully flaky layers! This recipe unlocks a delicious combination of textures and flavors—the crunch of each layer, the warmth of cardamom, and the sweet kiss of rose syrup all come together to create a nostalgic treat. Plus, whether you choose to fry or air-fry them, you’re in for a delightful indulgence that’s bound to impress friends and family alike!
Ingredients + Optional Substitutions
Here’s what you’ll need to get started:
- All-Purpose Flour (Maida) – $2.00 for 2 cups
- Semolina (Rava) – $0.50 for 1/2 cup
- Salt – $0.05 for 1/2 teaspoon
- Rice Flour (Fine Rice Flour) – $2.00 for 1/2 cup
- Ghee (or Unsalted Butter) – $1.50 for 1/2 cup
- Sugar – $0.25 for 1 cup
- Lemon Juice – $0.50 for 1 tablespoon
- Rose Essence – $1.00 for 1 teaspoon; you can skip this if you prefer a plain sugar dusting
- Oil for frying (Vegetable or Canola) – $1.50 for frying
Total: $10.50
Step-by-step Recipe Instructions
Step 1: In a large mixing bowl, combine the all-purpose flour, semolina, and salt. Slowly pour in the melted ghee, mixing it with your fingers until the mixture resembles coarse crumbs. Gradually add enough water to form a firm dough, somewhat similar to that used for puris. Once your dough is ready, cover it with a cloth and let it rest for an hour. While it’s resting, the gluten will develop, making your Chirote flaky and tender.
Step 2: As the dough rests, prepare the layering paste. In a small bowl, mix the rice flour with some ghee until it forms a smooth paste. This paste is the magic that helps create those enticing layers that will bloom when fried. Set it aside for later.
Step 3: Now, let’s divide that dough! Gently knead the resting dough for about a minute to bring it back to life, and then divide it into six equal portions. Roll each piece into a smooth ball. If you’re feeling adventurous and want to add some color, use a couple of drops of food coloring on two of the balls and knead them until the color is evenly distributed.
Step 4: Roll each colored and uncolored dough ball into thin circles, about 8 inches in diameter. Start with the plain dough first: place the first circle on a clean surface, spread about a teaspoon of the rice flour paste evenly over it, covering the entire surface. Layer it with a second circle, applying more paste, then repeat with the third circle. Roll all three circles tightly into a log, ensuring that you press gently from the center outward to keep even thickness.
Step 5: Once you have formed your logs, cut each log into halves and then slice each half into four equal pieces. Press each piece down gently on your work surface, exposing the distinct layers within. With a rolling pin, roll them out to make 3-inch circles, keeping the layers visible. This is where the beauty of Chirote starts to shine!
Step 6: Here comes the sweet part—make the sugar syrup! In a medium saucepan, combine 1 cup of sugar with 1/2 cup of water. Heat it over medium, stirring until the sugar completely dissolves. Once it reaches a gentle boil, lower the heat, add the lemon juice and rose syrup, and let it simmer for about 5-6 minutes until it reaches one-string consistency. To check, lift your spoon: the last drops should fall in a single thread. Turn off the heat and let it cool a bit.
Step 7: It’s frying time! In a deep frying pan, heat oil over medium heat. Once hot, lower the heat to medium-low and gently place a few Chirote into the oil, frying them in batches. Fry until they are a lovely golden brown, about 2-3 minutes on each side. Remove them and place them on a paper-towel-lined plate to remove any excess oil.
Step 8: While they’re still warm, dip each Chirote in the prepared sugar syrup, making sure they soak both sides. Shake off any excess and place them on a plate lined with parchment paper. Garnish with crushed pistachios or edible rose petals.
Repeat the process with the remaining Chirote, and you’re done! Enjoy the fragrance of rose and cardamom wafting through your kitchen.
Nutritional Facts
Per serving (1 Chirote):
Calories: 282 kcal
Protein: 2 g
Carbohydrates: 27 g
Total fats: 19 g
Saturated fat: 4 g
Fiber: 1 g
Sugar: 13 g
Sodium: 38 mg
Storage and Reheating Tips
Once your Chirote cool completely, store them in an airtight container at room temperature for up to one week. If you’d like to keep it crispier longer, consider reheating them in an air fryer for a few minutes before serving. This will help regain their delightful crunch!
Serving Suggestions
Chirote are brilliantly versatile! Serve them alongside a hot cup of chai for a delightful snack or enjoy them as dessert after a meal. They’re perfect for holiday gatherings, potlucks, or as a sweet treat in lunchboxes. Your family and friends will be begging you for the recipe!
Reader Tips or Helpful Notes
For best results, sift your all-purpose flour before measuring to avoid dense dough. If you’re unsure about making the sugar syrup, remember that adding a little lemon juice prevents crystallization. And if you have dietary restrictions, feel free to omit nuts or substitute ghee with a vegan butter alternative!
Recipe FAQs
Can I freeze Chirote?
Yes! You can freeze them before frying. Just store them in an airtight container and fry them straight from the freezer when you’re ready to enjoy.
What can I use instead of rose essence?
You can use vanilla extract as an alternative for a different yet delicious flavor.
How do I know if my sugar syrup is ready?
The syrup should reach a one-string consistency. You can test it by lifting a spoon and see if a string forms between the spoon and syrup.
Can I make Chirote in the air fryer?
Absolutely! Follow the instructions for air frying included in the recipe card for a healthier twist on this classic treat.
How long do leftover Chirote stay fresh?
Chirote can last up to a week if stored properly in an airtight container. They may lose their crunch over time, so try to consume them sooner rather than later.
