Chirote... English recipe

 

#RenuRasoi
#Chirote #DiwaliFaral

Chirote 😋😋😋

Chirote is a traditional delicacy prepared in many homes during Diwali.

Perfect Chirote should be light and crispy, with beautiful flaky layers. They should not feel greasy after eating and should have just the right amount of sweetness from the sugar coating. Such Chirote taste absolutely delicious! 👍

Here are plenty of useful tips to help you make perfect Chirote.

Ingredients

1 cup = 150 ml

For the dough:

• Plain flour (Maida) – 3 cups
• Semolina (Rava) – 2 tablespoons
• Melted hot ghee, for shortening – 3 tablespoons
• Salt – a pinch
• Orange food colour – a small pinch (optional)

For the sugar syrup:

• Sugar – 2 cups
• Lemon juice – 1 teaspoon

For layering the rotis:

• Thin melted ghee – 3 to 4 teaspoons for each layer
• Plain flour (Maida) – for sprinkling

For frying:

• Pure ghee – as required

Method

• Mix the plain flour, semolina and salt well. Add the hot melted ghee and mix it well as shortening.

• Remove one cup of this flour mixture and keep it aside. Gradually add water to the remaining flour and knead it into a firm dough. I needed slightly less than one cup of water.

• Add a little orange food colour to the one cup of flour kept aside. Use very little water and knead it into a firm dough.

• Cover both the doughs and let them rest for 30 minutes.

• Divide the plain dough into 4 equal portions and the coloured dough into 2 equal portions.

• Roll two portions of the plain dough and one portion of the coloured dough into very thin rotis.

• Place one plain roti on the rolling board. Spread 3 to 4 teaspoons of melted ghee evenly over it and sprinkle some dry plain flour all over.

• Place the coloured roti on top. Again, spread melted ghee and sprinkle plain flour. Place the second plain roti on top and repeat the same process with ghee and flour.

• Now roll all three rotis tightly into an even roll.

• Trim the ends of the roll. Cut the remaining roll into 12 equal pieces using a knife and keep them covered.

• Repeat the same process with the remaining dough.

• While rolling each piece, keep the coloured and plain layers facing upwards. Roll each piece into an even puri of about 3 to 4 inches. Do not roll it too thin, otherwise the layers will not separate properly.

• Heat ghee in an iron kadai. Fry 2 to 3 Chirote at a time on a low flame until they turn light golden or pinkish in colour.

• Frying on a low flame helps the beautiful layers separate properly from inside.

For the Sugar Syrup

• Take sugar in a heavy-bottomed pan and add just enough water to cover the sugar.

• Keep stirring over a medium flame. Once the sugar dissolves and the syrup starts boiling, note the time.

• After boiling for about 8 to 10 minutes, switch off the flame. Add lemon juice and mix well.

• Immediately add 3 to 4 fried Chirote to the syrup. Coat both sides well and remove them carefully using tongs. Place them on a large plate.

• Repeat the process with all the Chirote and arrange them separately on the plate.

• Allow them to dry for about 1 to 1½ hours. Sometimes, they may take a little longer to dry completely.

• Once dry, store them in an airtight steel container. They stay fresh and delicious for 7 to 8 days.

Tips

1. Cornflour or rice flour mixed with ghee can also be used for layering. However, it may give a slightly greasy taste, and the flour can come off while frying and burn the ghee.

2. Instead of pure ghee, you can also fry the Chirote in sunflower oil.

3. If you do not wish to make sugar syrup, sprinkle plenty of powdered sugar over the hot Chirote.

4. Sometimes the Chirote may not dry completely within one hour. They will dry well if kept for a little longer.

5. If the sugar syrup becomes too thick and starts crystallising, add 1 to 2 teaspoons of water and warm it again.

Light, crispy and beautifully layered traditional Chirote are ready to enjoy! 😋👍