Namitha Achandira, who grew up in Muscat and lives in the United States, is rooted in Kodagu culture. Daughter of Dr Uday Achandira, Namitha has a Master of Fine Arts degree and works for an art and design institute. She is already popular in social media for her cookery and dance videos.

She has fond memories of her childhood vacations in India, and time spent with her grandmother, Kaiblira Muthamma. Spending time alongside her in the kitchen was a way to bond and learn more about Kodava cuisine and culture. Namitha shares a recipe for an all time favourite sweet, chiroti.




For dough:

1 cup all-purpose flour

2 tbsps clarified butter or ghee

A pinch of salt


For layering:


2-3 tbsps cornflour/ rice flour

For dusting:

Powdered sugar

Ground cardamom


Oil for deep frying


Combine the ingredients to make the dough. Let it rest for 15-20 minutes.
Divide the dough into 5 balls of equal sizes and roll each one out into even sized discs.

Whisk the butter and flour until you achieve a creamy spread. Keep it aside.

Layer the rolled dough, using a generous smearing of the creamed butter and flour mixture between. You can also do this with 3 layers. More layers will lead to flakier and crispier chirotis.

Once the layers are all stacked, roll it up into a tight log . Slice into even sized portions and place in the refrigerator for 20 minutes to allow the butter to harden.

Next, take each portion and flatten it out. Be gentle with it so that the layers are all intact. Fry in hot oil, drain and dust with powdered sugar and cardamom.

Crispy, flaky, and yummy chirotis will taste great with badam milk as well!

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