ody Chiroti


                           When i was very small kid,  my father used to buy  "ineese" from bakeries( i don't know right spelling). Though it is dry,i like the little crispy texture and sweet taste one.During ramalan time, my neighbor grandma used to send me panniyaram,coconut chutney,semiya sweet and this "ineese" like sweet. It will crispy and brittle.I like this ,than "ineese".Only recently i came to know the name of this sweet as "chiroti". I have tried it many times. Each time i try to make it in home,it came out in different texture,sometimes soft and sometimes crunchy. After many experiment,finally i got the crunchy chiroti. It is different from normal sweet which used to soft and juicy.

Maida - 2 cup
Ghee - 2 tbsp
Salt - a pinch
Rice flour - 1/4 cup
Ghee - 1/4 cup
Sugar - 1/4 cup
Oil- for frying

* Powder the sugar into very fine powder.
1.In a bowl, add maida,salt and ghee . Knead a stiff dough like puri dough and rest it for 1 hour.
2.In a small bowl,mix rice flour and ghee. Mix it into a smooth lump free paste.
3.After one hour, take dough and divide it into equal pieces.Make it into ball and roll like chappathi. Roll as thin as possible.Roll all the dough balls and place it separately in a plate.
4.Take a plate and place one chappathi on it. Now apply rice flour paste on top of it as thin layer.Also spread  1 tbsp rice flour on top.
5.Now place one more chappathi on top of previous rice flavor spread-ed chappathi. Same way ,place all the chappathi one above other.
6.Once all done,using hand roll the chappathi from one side towards other.Once rolled in cylindrical shape,seal the edges using fingers.
7.Take a knife and cut the rolled chappathi into 1/2 inch pieces and keep it in a plate.
8.Heat the oil in a wide pan. Heat it in a low-medium flame.
9.Roll the pieces into desire shapes( Circle or rectangle like ineese).
10.Slowly drop one or two rolled chiroti into oil.
11.Deep fry the chiroti in low-medium flame. When one side turn color slightly,turn to other side.Fry till the chiroti is crispy and crunchy.Transfer it to a plate lined with a paper towel.
12.When it is hot,sprinkle fine sugar and powdered cardamom on top.Sprinkle on both sides.

* If we use less ghee while preparing paste,we won't get layers in chiroti.
* We can also dip this fried chiroti in sugar syrup.
* Also we can serve fried chiroti with almond flavor milk.Place chiroti in a plate and pour almond milk on top.
* While rolling the rolled chapathi ,don't roll so hard. We won't get layer if we press hard.
* The rice flour mix will help to get space in between each layer in chiroti.


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