Atta Chiroti Recipe with step by step photos and short video . Chiroti is a Karnataka special deep fried, crispy , flaky , layered sweet made with fine rava and ghee. It is served with powdered sugar and sweetened milk / Basundi . Chiroti is a traditional sweet served during marriages and religious functions.
In this Atta Chiroti Recipe instead of fine rava , I have made with Whole Wheat flour , ghee and fine rava. Try to make this delicious , healthy and rich , atta chiroti this Diwali . Happy Diwali for all my readers.
Variations to Recipe : As I said instead of Atta / Whole wheat , fine rava can be used . Also combination of refined flour / maida and fine rava / fine semolina can also be used in combination . But with every change in ingredients , the texture of chiroti changes.
Once after deep fried , Atta Chiroti and fine rava chiroti both comes out crispy and flaky. But while serving when you dip in sweetened milk , the structure of the desert differs. With Atta Chiroti once milk is poured over chiroti , it absorbs milk and holds to the structure whereas with fine rava chiroti disintegrates . But frankly speaking , I felt structure and tasty of Atta Chiroti much better than with regular chiroti . With regular chiroti , I always feel it is more soggy with milk but with Atta Chiroti , it is perfect and tastes delicious .
Pro Tips to make Atta Chiroti :
Kneading atta to a smooth dough plays a trick for this recipe. Initially prepare a hard dough and later knead with knuckles, heels of palm till dough elasticity improves and turns soft and smooth. Next add generous amount of Saati / Spread while stacking the rotis. Also fry chiroti on a medium heat. While frying chiroti , hold a long wooden stick or rear end of a long spatula at the centre of chiroti and start pouring hot oil over the chiroti using a ladle. This makes chiroti to turn crispy and flaky evenly inside all layers . While serving , slightly crush chiroti , top with powdered sugar and pour warm sweetened milk / Basundi over it and enjoy.
Other main Indian sweet recipes that are made during Diwali and other festivals are at my home :
Also I would like to highlight traditional Karnataka Sweets like MysorePark, Rave Undae / Rava Ladoo , Bele Obbattu , Dum root / Ash Gourd Halwa , Hesarubele Gasagase Payasa /Moongdal Kaskas Payasam, Kobbari Mithai /Coconut Barfi , and Halbai / Wheat Coconut Milk Pudding . Do check these wonderful Karnataka Recipes if interested.
RECIPE CARD FOR ATTA CHIROTI :
Atta Chiroti Recipe
Ingredients
For Chiroti Dough
- 1 Cup Whole Wheat Atta Flour
- ½ Cup Barik Sooji / Fine semolina
- ⅓ Cup Milk
- ¼ Cup Water , or as needed
- 3 Tbsp Clarified Butter / Ghee
- ¼ Tsp Baking Powder
- ¼ Tsp Salt
For Saati
- 3 Tbsp Rice Flour
- 4-5 Tbsp Ghee/ Clarified Butter
Other Ingredients
- ¼ cup Powdered Sugar
- Oil for deep frying
Instructions
To make Atta Chiroti Dough
- In a bowl , take 1 cup atta , ½ cup fine rava , ¼ Tsp salt , ¼ tsp baking powder , 3 Tbsp ghee, mix well to crumble.
- Add ⅓ Cup milk mix well , add water ( ¼ cup) part by part . Mix everything together to form a really hard dough .
- Transfer dough onto a worktop , start kneading the dough well with heels of the palm till dough becomes soft and smooth.
- Transfer back to a bowl , cover it with a damp muslin cloth , let it rest for 15- 20 minutes.
To make Saati
- Whilst prepare saati , in bowl add 3 Tbsp rice flour and 4 Tbsp ghee .
- Whisk well and set aside.
To roll Chiroti
- After 15 minutes ,remove muslin cloth , take dough and make 6 medium size balls.
- Take a ball, dust some flour ,flatten it and start to roll.
- Roll dough into large circle as thin as possible . Roll all 6 balls separately and set aside.
- Spread ½ Tbsp of saati on rolled dough , spread saati generously with hands evenly over the rolled dough.
- Place another rolled dough on top of the saati spread.
- Repeat the process and stack all remaining rolled dough one above the other.
- Tightly roll the dough like a log .
- Cover it with damp muslin cloth and allow it to sit for 15 minutes in refrigerator.
- Later cut into 1 inch pieces. Gently press in hand and make small circular disc and roll gently.
To deep fry Chiroti
- Heat oil ,drop in rolled chiroti in hot oil .
- Once you drop in chiroti in hot oil , gently press the centre with a long wooden stick or rear end of a spatula and pour ladle full of hot oil at the centre , so that oil gets into every layer inside and it turns crispy .
- On medium heat , deep fry the chiroti , till crispy and flaky , once it turns golden brown , strain oil and remove.
- Sprinkle powdered sugar on top of chiroti.
- Pour sweetened milk on top of chiroti and serve hot or warm . Refer notes for making creamy sweetened milk / Basundi .
Video
Notes
Step by Step directions to make Atta Chiroti :
In a bowl , take 1 cup atta , ½ cup fine rava , ¼ Tsp salt , ¼ tsp baking powder , 3 Tbsp ghee, mix well to crumble.
Add ⅓ Cup milk mix well , add water ( ¼ cup) part by part .
Mix everything together to form a really hard dough .
Transfer dough onto a worktop , start kneading the dough well with heels of the palm till dough becomes soft and smooth.
Smooth and soft dough.
Transfer back to a bowl , cover it with a damp muslin cloth , let it rest for 15- 20 minutes.
Whilst prepare saati , in bowl add 3 Tbsp rice flour and 4 Tbsp ghee .
Whisk well and set aside.
Remove muslin cloth , take dough and make 6 medium size balls.
Take a ball, dust some flour ,flatten it and start to roll.
Roll dough into large circle .
Roll as thin as possible . Roll all 6 balls separately and set aside.
Spread ½ Tbsp of saati on rolled dough .
Spread saati generously with hands evenly on rolled dough.
Place another rolled dough on top of the saati spread.
Repeat the process and stack all remaining rolled dough one above the other.
Tightly roll the dough like a log .
Cover it with damp muslin cloth and allow it to sit for 15 minutes in refrigerator.
Later cut into 1 inch pieces. Gently press in hand and make small circular disc and roll gently.
Drop in Chiroti in hot oil .
Once you drop in chiroti in hot oil , gently press the centre with a long wooden stick or rear end of a spatula and pour ladle full of hot oil at the centre , so that oil gets into every layer inside and it turns crispy .
On medium heat , deep fry the chiroti , till crispy and flaky , once it turns golden brown , strain oil and remove.
For sweetened milk, boil 1 ½ litres milk, let it reduce to 1 litre. Add ⅓ cup condensed milk, chopped nuts, milk masala powder, saffron and dried rose petals . Stir well and set aside.
Sprinkle powdered sugar on top of chiroti.
Pour sweetened milk on top of chiroti and serve hot or warm .
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