Tomato Sev

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.

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.