Chirote

Name: Chirote
Total time: 2400 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 cup Plain Flour - maida; 1tbsp Ghee - ,melted; pinch Salt -; ½ cup Sugar – , powdered and mixed with 1/2 tsp cardamom powder; 2 tbsps for paste- Rice flour; 1tbsp Ghee - , melted; oil or ghee to deep fry; rose petals to decorate

Suman Prakash @cook_8329840

Chiroti#dussehra is a traditional Karnataka sweet that is prepared on special occasionsof festivals . It is also a very popular dessert in Maharashtra. and is called Chirote .Basically chirote is made by making stack of three to four thinly rolled out rotis that have been smeared with a paste of rice flour are rolled up into a cylindrical log and sliced into 1/2″ thick pieces. These cut out pieces are again rolled out thin and deep fried.lastly coated with powdered sugar.i prepared it for Prasad of Mata Rani.

Suman Prakash @cook_8329840

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Ingredients

40 minutes

8 servings

1 cupPlain Flour - maida
1tbspGhee - ,melted
pinchSalt -
½ cupSugar – , powdered and mixed with 1/2 tsp cardamom powder
2 tbspsfor paste- Rice flour
1tbspGhee - , melted
oil or ghee to deep fry
rose petals to decorate

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Steps

40 minutes

1

In a bowl, add the flour, salt and melted ghee and mix well. Slowly add enough water to make a smooth yet firm dough like puri dough. Cover the dough and keep aside for an hour.
2

While the dough is resting, prepare the powdered sugar mixture. In a bowl, add the powdered sugar and cardamom powder and mix well.
Keep aside.
3

In a small bowl, mix rice flour with melted ghee and keep aside. This paste is used to bind the layers of rotis.
4

Take dough such that you have 6 large lemon sized balls. Roll each into thin rotis. Place a roti on your work surface, smear a tsp of the prepared riceflour paste all over the roti. Place another rolled out roti over it and again smear with some of of rice flour paste.
5

Again repeat the process by placing another roti over the second roti and smear with rice flour paste. Now gently roll the pilled up rotis into a log and cut into 1/2" thick circles.
6

With the help of the rolling pin roll out each of the thick circles into thin rotis of 3" in diameter.
7

Heat oil for deep frying in a heavy bottomed vessel. Once hot, reduce flame to low medium and place 3 or 4 rolled out chirotis into the hot oil. Deep fry the chirotis on a medium flame, flipping them gently to cook all over. Once they turn to a golden shade, remove onto an absorbant paper.
8

Immediately sprinkle a heaped tbsp of the powdered sugar over each of the hot chirotis so that the sugar sticks to them while it is hot.cool and serve decorated with rose petals