Servings: 16 to 17 pieces
Ingredients:
1 cup Maida
1/8 cup Melted Ghee
¼ cup Milk
½ cup Powdered sugar to sprinkle on chirota
To make Rice flour Paste
4 tbsp Pure Ghee
3 tbsp Rice Flour
Method:
1) In a mixing bowl, add 1 cup Maida. In a small saucepan, heat 1/8 cup Ghee to high temperature. Put ghee in Maida. If the ghee is not hot enough, Chirotas won't get required crunchiness. Add ¼ cup milk and knead well. Cover the dough for half an hour.
2) Divide the dough equally into 6 balls. Roll one ball and make round shaped tortilla / Chapati. This tortilla / Chapati should be very thin. As much thin you will roll the Chapati / tortilla, the chirotas will become more crunchy and light.
3) Chirote has a layered texture. To create these layers, we'll use 3 tortillas/ Chapati at a time. Keep them aside separately. Melt 2 tbsp ghee in a small saucepan, and make a paste by adding 2 tbsp Rice Flour. Take 1 tortilla, spread 1 tbsp rice flour paste all over the upper side. Then place second tortilla over the first tortilla. Spread 1 tbsp rice flour paste all over it. Then place third tortilla and spread the paste over it.
4) Start rolling tightly from two opposite sides. Place one rolled side on the other. Press a little. Wait till the melted ghee inside the roll becomes thick. Repeat the same process for remaining 3 dough balls.
5) Once the ghee is thickened, cut the roll into 1 inch pieces.
6) We can make Chirotas in two shapes
First Method: Take one piece. Keep the plain side upward, just press the piece with your palm and roll the roller without applying too much pressure.
Second Method: Keep the swirled side upward. Press it gently and roll it without applying much pressure. As per this method, the chirota will become round in shape. Chirota looks very attractive by using this method.
7) In a deep fryer, heat enough oil for deep frying. Once the oil is hot turn the heat to medium. Deep fry chirotas until golden brown. Place fried chirotas on paper towel and immediately sprinkle 2-3 pinch of powdered sugar on the surface of each chirota. because of hot chirota, sugar will melt and immediately absorb in it.
Note:
As per above measurement of ingredients we are making total 2 big rolls of the dough. Make Ghee and rice flour paste separately for each roll. That means you have to make it twice. If you make entire paste in one time, ghee could become thick for second roll and you will not able to heat it again as we have already added rice flour to it. And while heating it again the rice flour will get cook in heated ghee.
Labels:
Maharashtrian sweets, Traditional Maharashtrian sweets, chirote recipe, chirota recipe, recipe for chirota, Indian sweets recipe
