CHIROTE | CHIROTI
Ingredients:
- 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
Instructions:
- In a large mixing bowl, mix maida, sooji, 2 tbsp ghee with a spoon.
- Add Saffron and Kewra Water in a Milk.
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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.
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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.
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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.
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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.