How long it takes: 45 minutes
Number of Chirotis: 20 in all
This was a long awaited dish on this blog but I thought of sharing it during Diwali and hence the delay. I learnt this from my mom in law whose preparation I hope to match shortly. She always prepared it whenever she visited us since my elder son loved this dish. Now my younger daughter-in-law is a big fan of sweets and since we both are here for Diwali thought of preparing it and relishing it with them. This dish is a little laborious but very tasty and delicious too. Here is my version of the dish.
What you need to have:
1. Maida – 1 cup
2. Rice atta – 2 Teaspoons
3. Pure ghee – 1 Teaspoon
4. Salt – a pinch
5. Water – as much as 1/3 cup(approx)
6. Cooking oil to fry – 1 cup(approx)
7. powdered sugar – 1 cup
8. Cardamom – 5-6
Ingredients of chiroti
What you do with what you have:
1. Sieve rice atta and maida in the sieve along with salt. Mix it in a broad bowl with ghee and make it into bread crumbs. Add water slowly in such a way that it turns into a soft dough on kneading. Keep it aside for about 30 minutes covering it with a clean and a little damp cloth. The dough is as shown in the image 1.
2. Pinch out the dough and knead it into round balls and roll it as thin as possible dusting it in maida. Place them one above the other and apply pure ghee and sprinkle maida over it.
Dough being knead into round balls
3. One can place either 5, 7 or 9 rolled roti and sprinkle maida and apply pure ghee. Place one more rolled roti over it and then fold it like a tube. I have only shown 4 rotis and one more to be placed over it. Rolled roti being placed one above the other & applied ghee & maida sprinkled
4. Roll the multiple layered roti into a tight tube.
Rolled roti being rolled like a tube
5. Cut it into 1/2″ circles and in all we get around 20 of the below size.
Roller cut into thin slices to roll again
4. Roll it evenly to a medium thick consistency so that one is able to view the layers.
Chiroti being rolled
5. Place a skillet with a cup of cooking oil in it on medium flame. On heating fry 2-3 at a time and pressing it slightly in the middle and then reduce the flame latter to gain the colour and crispiness flipping it on the other side too.
Rolled chiroti being fried
Chiroti being fried on flipping
6. Just fill it in powdered sugar to coat it on both the sides soon after fried so that sugar powder is coated well holding it with a holder. Enjoy the great sweet!!!!!!!
The holder, Fried chiroti, rolled chiroti & the sugar coated chiroti
7. Ready to serve chiroti is as shown in the image below!!!!
closer view of chiroti
Good to remember:
1. Knead the dough smooth but make the dough little hard.
2. The roti should be rolled so thin like a trace paper that even if it tears it should be fine!!!
3. Applying pure ghee is always recommended instead of oil/dalda etc..
4. Roll it in powdered sugar immediately after frying in oil else it will not hold well together and may turn tasteless.