Come Diwali and most Maharashtrian housewives get busy making various sweet and savoury snacks. One of them is chirote which are layered dough roundels deep-fried and then dipped in flavoured sugar syrup.

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Main ingredients Refined flour, Fine semolina, Hot ghee, Oil, Pistachio powder, Sugar, Green cardamom powder, Corn flour
Cuisine Maharashtrian
Course Mithai
Prep time 35-40 minutes
Cook time 25-30 minutes
Serve 4
Taste Sweet
Level of cooking Difficult
Others Vegetarian


  • ¾ cup refined flour (maida)
  • ⅛ cup fine semolina (rawa)
  • A pinch of salt
  • 1 tablespoon hot ghee 
  • Oil for greasing + for deep frying
  • Pistachios powder for garnish
  • Sugar syrup
  • 2 cups sugar
  • 2-3 green cardamoms
  • 1-2 tablespoons milk
  • Paste
  • 2 tablespoons ghee
  • ½ cup corn flour


  1. Take refined flour in a parat, add semolina and salt and mix. Make a well in the centre and add hot ghee and mix till the mixture comes together. Add ⅓ cup water, mix and knead into a semi-soft dough. Cover and set aside for 10-15 minutes. 
  2. To make sugar syrup, heat sugar and 1 cup water in a non-stick pan and mix well. Break the green cardamom pods and add to the mixture and cook till sugar melts.
  3. Add milk and mix. Reduce heat, collect the scum that floats on top of the syrup and discard. Continue to cook till the syrup reaches one string consistency. Take the pan off the heat. 
  4. To make paste, take ghee in a bowl and whisk till smooth. Add corn flour in batches and mix till a smooth thick paste is formed. 
  5. Divide the dough into 3 equal portions and shape each portion into a ball and press it lightly. 
  6. Grease the worktop with some oil. Place each flattened dough on it and roll into a thin disc. This is a chapatti.
  7. Take a chapatti on the worktop and spread a portion of the corn flour paste on top. Place the second chapatti over it. Apply a portion of the corn flour paste on it and place the third chapatti over it. Lightly roll and apply another portion of the corn flour paste over the third chapatti. 
  8. Tightly roll the layered chapattis into a cylinder. Fold the ends and cut into 1 inch pieces. Roll out each piece into a small disc.
  9. Heat sufficient oil in a kadai. Deep fry the small discs, a few at a time, till light golden brown and crisp. Drain on absorbent paper.
  10. Dip each chirota into prepared warm sugar syrup and drain on a wire rack. Allow the chirote to cool down to room temperature. 
  11. Arrange the chirote on a serving plate. Garnish with pistachios powder and serve.