By Akshara
June 25, 2026
Chonge are beautiful, golden-fried sweet flatbreads characterized by their mesmerizing concentric layers and a unique, dimpled surface that catches sweet toppings. Prepared as a special offering during Muharram, these flaky pastry wheels are rolled out using a specialized layered dough technique that puffs up beautifully upon contact with hot oil. Dressed immediately out of the frying pan with a warm sugar syrup glaze, a shower of grated coconut, and a scatter of poppy seeds, they offer an incredible, multidimensional crunch.
1.5 cups plain flour (maida)  2 tbsp ghee (for the dough) plus extra for layering  1 tbsp cornflour (to make the layering paste)  1/2 cup sugar and 1/4 cup water (for the sugar syrup)  2 tbsp desiccated or fresh grated coconut  1 tsp poppy seeds (khus khus) and oil for deep frying
Knead the plain flour, 2 tablespoons of ghee, and water into a smooth, firm dough, then let it rest covered for 15 minutes while you mix a separate small bowl of ghee and cornflour into a smooth paste (satta).
Roll the dough into thin sheets, brush the cornflour-ghee paste evenly over the surface, roll the sheets tightly into a log, and slice the log crosswise into small wheels to expose the beautiful internal layers.
Roll each small layered wheel out gently into a flat disc, then use your fingers or a small tool to press neat, decorative indentations all over the surface to prevent the flatbread from puffing up like a poori.
Deep fry the discs in hot oil over medium heat until they turn uniformly crisp and light golden.
Drain thoroughly, and instantly coat with the warm sugar syrup before dusting with grated coconut and poppy seeds.