Phenori/Chiroti | How to make Phenori/Chiroti

By Tanushree Aich  |  18th May 2016  |  
4.8 from 4 reviews Rate It!
  • Phenori/Chiroti, How to make Phenori/Chiroti
Phenori/Chirotiby Tanushree Aich
  • Prep Time

    2

    Hours
  • Cook Time

    45

    mins
  • Serves

    4

    People

464

4





About Phenori/Chiroti

This sweet dish is speciality of Karnataka, prepared during festive occasions.Traditionally made with plain flour, Phenori or Chiroti is a fried flaky pastry with concentric circles of delicate layers that is either sprinked with a generous amount of cardamom flavoured powdered sugar.

Phenori/Chiroti is one dish which makes its accompaniments tastier. With the right mix of flavours, Phenori/Chiroti has always been everyone's favourite. This recipe by Tanushree Aich is the perfect one to try at home for your family. The Phenori/Chiroti recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Phenori/Chiroti is 120 minutes and the time taken for cooking is 45 minutes. This is recipe of Phenori/Chiroti is perfect to serve 4 people. Phenori/Chiroti is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Phenori/Chiroti. So do try it next time and share your experience of cooking Phenori/Chiroti by commenting on this page below!

Phenori/Chiroti

Ingredients to make Phenori/Chiroti

  • For the dough (Yields about 10-12 chirotis):
  • Maida 2 cups
  • Ghee melted 6-7 tbsp
  • Warm milk + water enough to knead a firm dough
  • For the layering:
  • Maida 3 tbsp
  • Ghee 4 tbsp
  • For dusting:
  • Castor sugar 1 cup
  • Cardamom powder 2 tbsp
  • Ghee to deep fry

How to make Phenori/Chiroti

  1. Take the maida in a bowl, rub the ghee into the maida well with your finger tips, which would resemble bread crumbs.
  2. Add warm milk & water to knead a stiff dough, one that you make normally for puris.
  3. Keep the dough covered with a moist muslin cloth for an hour. After an hour, pat the dough again, make small pedas/roundels again cover.
  4. Alongside make the layering paste by mixing maida & ghee to make a thick paste. This paste will ensure that the multiple layers dont stick when you roll them.
  5. Now roll thin puris of the pedas, take 4-5 puris at a time. Place the first puri apply the layering paste generously all over it.
  6. Now place the next puri a little below the first one. You should see a crescent between the first n second puri. Again apply the paste, keep doing this till the last puri is placed, coat the surface of the last puri too.
  7. Now roll the edges to form a cylindrical log. Dust the log & cut the log into 1/2 inch pedas/roundels.
  8. You will be able to see distinct layers on the sides. Roll the pedas side up gently into medium sized puris.
  9. Repeat the process till all roundels are rolled into puris & the dough is consumed. Always cover the puris until you fry them.
  10. Now heat ghee until medium hot, slip in the puris one by one, you will see layers opening up,
  11. Fry well till browned evenly on both sides. Drain on a kitchen towel & dust all over with castor sugar & cardamom powder when hot.
  12. Store in air tight containers.

My Tip:

The thinner the puris you roll the crisper the phenori will be. At all times keep the dough/roundels/puris covered unless you are working on them.

Reviews for Phenori/Chiroti (4)

saptaparna duttaa year ago

Reply

Shoba Bharathraja year ago

Hai Tanushree Super Phenori.liked it.
Reply

Ayushi Prakash2 years ago

Can this be prepared using wheat flour?
Reply

Shilpa gupta 2 years ago

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