Santosh Shah
Recipe Curated by MasterChef Santosh Shah

Made of rice, ghee (clarified butter), and sugar, these sweet pretzel-like rings are one of the traditional offerings to the goddess Lakshmi during the Dashain festival in October and the Tihar festival in November. Popular in the hills and high mountains of the Himalayan region, a selroti recipe is a well-guarded secret, passed on from one generation to the next.



  • Taichin Rice or Basmati Rice 400g
  • Tablespoons Suzi (Semolina Flour) 2
  • Teaspoon Baking Powder 1/2
  • Sugar Powder 130g (34 cup)
  • Methi (Fenugreek Seed) 1 Teaspoon
  • Sunflower Oil 1 Litre (4 cups)
  • Ghee 150g (2/3 cup)

Cooking Steps

Place the rice and fenugreek seeds in a bowl. Cover with water and leave to soak overnight.

The next day, drain the rice mixture and wash under running water until the water becomes clear.

Transfer the rice in a food processor with 100 ml water and process until you get a thick paste. Add bit more water if the mixture is too thick.

Transfer to a bowl and add the melted ghee, sugar, semolina and baking powder. Whisk until well blended, adding about 50ml more water. You want the consistency of a thin pancake batter. Leave to rest for 2–3 hours.

When ready, check the consistency; if it has thickened, dilute it a bit.

Heat the vegetable oil or ghee in a medium wok or sauté pan until it reaches 250°C . It should be about 7.5cm deep.

Fill a piping (pastry) bag with the mixture. Quickly pipe thin circles into the hot oil.

The quicker you are, the rounder the shape will be. Cook for about 1 minute, then lift the ring with the end of a chopstick and flip it to cook the other side for another minute. It should be golden and crisp.

Make 1 selroti at a time.

Serve hot or at room temperature.

More Recipes