Nov 14, 2011

Chirote/Chiroti
















Ingredients:
  • 2 & 1/2 Cups Maida/All purpose flour
  • 1/2 Cup Corn flour
  • pinch of salt
  • 4 tbsp Oil
For Paste
  • 4 tbsp Ghee or melted unsalted butter
  • 2 tsp Corn flour or Rice flour
For Syrup:

  • 1 ½ cup Sugar1 cup water
  • 3 tsp lemon juice
  • Saffron strands (optional)
  • 1 tsp Cardamom

Sugar Syrup:

  • Heat the pan , add water and sugar and cook till it sticky consistency.
  • Turn off the heat add saffron, lemon juice and keep it a side.
  • Do this syrup when you are ready to fry chiroti

Method:
  • Make creamy paste by mixing butter or ghee & corn flour. Keep aside.
  • Heat oil in a frying pan & keep aside & let it cool.
  • Sieve together maida, corn flour & pinch of salt.
  • Add oil & enough water to make a soft dough. Let the dough sit for 1/2 hour in a refrigerator.
  •  Once the dough is ready roll the dough by dusting some rice or corn flour for an 5-6 inch diameter. in 1 chapti size dough we make 3 chaptis/tortillas. Roll as thin as possible.
  • On first layer (first tortilla) brush some butter & corn flour creamy paste, layer another chapati over it. Repeat the same process applying butter/ ghee and corn flour paste.
  • Once they are ready, roll completely. Cut into small sizes in 1-11/2 inch pieces. Repeat the same process with rest dough.
  • Roll all Small sizes pieces gently without much pressure.
  • Fry them on medium heat in Ghee/ Oil on both the side. Till they turn a light brown color. They will puff up.When they are warm dip in sugar syrup and remove excess sugar syrup.
  • Once they are at room temperature store in air container.










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