CHIROTE | CHIROTI
- 2 Cups All Purpose Flour Maida
- 2 tbsp Semolina/ Rawa/ Sooji
- 2 tbsp +3 tbsp Ghee / Clarified Butter
- 3 tbsp Cornflour
- 1 tsp Cardamom Powder
- 4-5 tbsp Fine Sugar / Powdered
- 1 Cup Milk Adjustable
- 1/2 tbsp Kewra Water
- few strands of Saffron
- Oil For deep frying
- 2 tbsp Crushed Pistachios got garnish
- few drops of pink and yellow colour
- In a large mixing bowl, mix maida, sooji, 2 tbsp ghee with a spoon.
- Add Saffron and Kewra Water in a Milk.
Slowly add milk and knead to make a dough (like we make for poori). Cover the dough with a muslin cloth and keep aside.
- Divide the dough in two equal parts . Add pink colour in one part and yellow colour in another. Mix them properly. Cover and keep aside for 20 minutes.
- Add cardamon powder to powdered sugar and mix.
For Sata :In a small bowl mix 3 tbsp of ghee with cornflour to make a fine paste. Keep side.
- Divide each dough into 3 equal sized portions.
- Roll out each dough portion to make thin chapatis. Collect them all and keep aside.
- Now take one chapati and brush the ghee and cornflour mix all over and place another rolled chapati over it.
- Again brush the cornflour mix on top and place the third chapati on it. Repeat this process for all till you get a pile.
- Again brush some paste on the chapati placed on top. Grab them all and start rolling inwards to make a log.
Take a sharp knife and cut the log into small pieces.
- Roll out each piece into small poori and keep aside.
- Heat oil in a pan for deep frying and gently slide two to three poori at a time and fry at low flame from both sides.
While frying you will see the layers opening beautifully. Transfer the fried chirote on plate and immediately sprinkle the powder sugar generously.
- Garnish with crushed pistachios and your chirote are ready to serve. You can also prepare this in advance and store them in a air tight box once they come to normal temperature.