Kippur chi Roti

Crisp layers kissed with cardamom sweetness

Recipe Type Hob

Kippur Chi Roti, also known as Chirote, is a festive Bene Israel delicacy that brings together tradition and indulgence. Layers of maida and ghee are rolled, cut, and deep-fried to create delicate, flaky discs that soak up a fragrant cardamom sugar syrup. Each bite offers a crisp exterior that melts into syrupy sweetness, making it a special treat prepared during Yom Kippur. Beyond its irresistible texture and taste, Kippur Chi Roti embodies the culinary bridge between the Jewish and Marathi-Konkani worlds — a dessert that carries stories of migration, memory, and celebration.

Ingredients

For dough:

1 cup maida
2 tbsp ghee
½ cup cold water
A pinch of salt
Oil to deep fry

For paste:

2 tbsp maida
2 tbsp ghee

For the sugar syrup:

¾ cup sugar
⅓ cup water
⅓ spoon crushed cardamom

Method

Mix maida, ghee and salt to crumble the mix. Add water little by little to make a soft dough.
Let the dough rest for about 10 minutes.
In the meantime, prepare a paste of maida and ghee.
Divide the dough into two equal portions.
Start rolling the first portion to a circular disc of approximately 8×12 inches.
Smear the paste of maida and ghee all over this.
Roll over the second portion to a circular disc of the same size.
Place the second rolled disc over the first and smear the remaining maida and ghee paste.
Roll the discs, placed one over the other, into a log, as tightly as possible and refrigerate for 3-4 hours.
Cut the log of dough into tiny discs of half an inch size.
Press each tiny disc and roll it further with the rolling pin.
In moderately hot oil in a wide mouthed frying pan, deep fry them.
It takes 4 minutes roughly for a batch of five rotis to be fried. They need to turn golden brown. Turn them from side to side.
After all the rotis are fried, make the sugar syrup.
Heat sugar, water, and crushed cardamom together.
Let the sugar dissolve and begin to boil. Let it boil in slow heat for a minute.
Turn the flame off, and add the fried rotis into the sugar syrup. Let them be soaked for 30 minutes before serving.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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