When mentioning South India, many people imagine dishes such as dosa, idli, and vada. However, the cuisine of Karnataka holds many traditional delicacies whose taste is unforgettable. One such dessert is chirothe. Although it resembles a small crispy flatbread externally, numerous thin layers are visible when cut. This is not a savory dish, but a delightful dessert.
In Karnataka, chirothe is traditionally prepared during festivals and wedding celebrations. This dessert, which is crispy on the outside and very light inside, is then dipped in sugar syrup, which enhances its flavor. If you want to cook something new and authentic at home, it is recommended to try the chirothe recipe proposed by the renowned chef Sanjeev Kapoor. Preparing this dessert is quite simple.
To prepare chirothe, ingredients for the dough, for the sugar syrup, and for creating the layers are required.
The first step is to mix flour, coarse grain (sooji), and salt in one bowl. A small indentation is made in the center of this mixture, into which hot ghee is added, and everything is thoroughly mixed by hand. Then, about a third of a cup of water is added to knead the dough. It is important that the dough is neither too stiff nor too soft. The dough is covered and left to rest for 10–15 minutes.
Next, sugar and one cup of water are mixed in a non-stick pan. Slightly crushed green cardamom pods are added, and it is cooked until the sugar is completely dissolved. After this, milk is added to the syrup and well mixed. The heat is reduced, and foam or impurities that float to the surface are removed with a spoon. The syrup is cooked until it reaches a thread-like consistency, after which the gas is turned off.
In a separate bowl, ghee is whipped, and then cornstarch is gradually added while stirring constantly until a smooth and thick paste is formed.
The dough is divided into three equal parts. A ball is formed from each part and lightly pressed. A little oil is applied to the rolling surface. One of the balls is placed on this surface and rolled into the shape of a thin flatbread. The paste of cornstarch and ghee is evenly spread on this first flatbread. The second flatbread, also coated with paste, is placed on top. Then the third flatbread is placed, and paste is again spread on it. After this, the entire set is carefully rolled up, and another layer of cornstarch paste is applied on top.
All three flatbreads are tightly rolled into a cylinder. The edges of the cylinder are folded inwards, and then pieces about 1–1.5 inches in size are cut. Each such piece is lightly rolled into the shape of a small disc-shaped flatbread.
Enough oil is heated in a pot. The small chirothe discs are dropped into the hot oil one by one. They are fried until light golden brown and have a crispy texture. The finished products are removed and placed on paper towels to remove excess oil.
The fried chirothe desserts are immersed in warm sugar syrup. Then they are taken out and placed on a rack to cool at room temperature. After the chirothe has completely cooled, it is beautifully served on a plate, sprinkled with pistachio powder, and served.