Ingredients:
- Gram Flour ( Besan) - 2 Cups
- Asafoetida - 1-2 pinch
- Red chilli powder - 1 tsp
- Salt to taste
- Tomato puree - 2-3 tbsp
- Oil for deep frying
Method:
- Sieve gram flour & add asafoetida, red chilli powder & salt. Mix gently.
- Knead a semi-soft dough using the tomato puree if needed add little water.
- Rub with an oiled palm & divide in a small portions.
- Heat oil in a kadai & place a portion of the dough into sev maker to which a medium-holed plate has been attached.
- Press out sev into the hot oil a little a time. Fry on both sides till pinkish red.
- Drain on paper & store in an airtight container once it cool down.
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.
