Chiroti (Layered Sweet Pastry)

img_2293Here comes crispy and crunchy deepavali sweet dish. Deepavali, festival of light, celebrated all over India with full of enthusiasm. We, Indians, prepare lots and lots of sweets and distribute amongst people who are near and dear. This dish is one of the most authentic delicacy of Karnataka (India). Over the time, it has been modified accordingly. Basically, chiroti is a fried pastry which has got several layers and is either sprinkled with powdered sugar or dipped in sugar syrup. This dish is made from fine semolina (Sooji) which is called chiroti rava in Kannada (Karnataka, India). Earlier this dish is served as special dish on special occasions such as weddings and festivals. I made it little bit simple and easy. You can try this dish for this deepavali. Believe me everybody will love it. Let’s see how to prepare crispy and crunchy Chiroti.  

INGREDIENTS

  • Chiroti Rava/Fine Semolina – 200 grams (around 1 cup)
  • Maida (Refined wheat flour) – 1 Table spoon
  • Rice flour – 1 1/2 Tea spoon
  • Wheat flour – 1 Table spoon ( for applying while rolling Chiroti)
  • Ghee/Clarified butter – 2 Tea spoon
  • Sugar – 150 grams ( around 3/4th Cup )
  • Cardamom – 6 ( in number )
  • Cooking oil – 200 ml

PREPARATION

Preparing the dough: Let’s see how to prepare the dough.

  1. Take a mixing bowl, pour cleaned and sieved chiroti rava, maida and 1 tea spoon rice flour to it. Slightly toss it.
  2. Place a small tadka pan (frying pan) on medium heat, pour 1 tea spoon of ghee. Once the ghee gets melted, pour it on flour. Mix it well with the help of a spoon. Please do not use your fingers to mix it, your fingers may burn because of hotness of ghee.
  3. You might have observed that I am using a part of rice flour and ghee for making dough. Remaining portion I am going to use for the paste which is used while rolling the dough for chiroti.
  4. Take half cup of water, slowly go on adding water to the semolina mixture and mix it with your fingers in circular motion. Stop adding water once it start sticking together and fine dough is ready. You have to knead the dough thoroughly so that the dough should be soft and smooth. Apply few drops of oil to the dough and knead it again. Close it with a lid and allow it to set for an hour. If it sets longer, the texture of the dish comes out even better.
  5. Take a small mixing bowl. Pour remaining half tea spoon rice flour and 1 tea spoon ghee to it. Start rubbing with your finger in circular motion to make a smooth paste of it. Keep it aside once it becomes smooth paste. We are using this paste for greasing inner surface of the rolled thin roti.
  6. Make fine powder of cardamom and keep it in a small bowl. Take a mixer jar (dry). Pour sugar and cardamom powder to it and grind it to a fine powder. Take out powdered sugar to a bowl and keep it aside.

Preparing the Chiroti: Now that we have prepared the dough, let’s go ahead and make the Chiroti.

  1. Take the dough and knead it once again. Make two parts of the whole dough. Take one part and make it little flat by keeping it in your palm and press it. Apply dry wheat flour both sides of it and start rolling it. You can apply some more dry flour on both the sides while rolling so that roti will not stick to the platform surface. Roll it as thin as possible as wide as possible.
  2. Take a little quantity of the paste (rice flour and ghee) and grease it all over the surface of the rolled roti. Fold the roti into half like you fold while preparing chapati (not four folds only one fold). Again grease all over the surface and fold it half ( horizontally). You have to repeat this process until the width of the roti reduces to 1 inch.
  3. Slightly press all over once it’s width comes to one inch. Cut them in equal size (make it one inch length), keep them in a plate and close them with wet cloth so that they should not get dry.
  4. Place a frying pan (Kadhai) on medium heat and pour oil in to it. Wait until it gets heated. Meanwhile you can roll the chirotis.
  5. Take one piece of it, apply dry flour on both sides and start rolling like poori. You have to roll them little bit thick so that the layers will be formed. You can give round or square shape to them. Repeat the same procedure for remaining pieces. Drop them into oil one by one and fry them until they get slightly golden colour. You can fry 3 at a time. Take them out from oil and place them on a tissue.
  6. Place fried chirotis in a plate, sprinkle powdered sugar all over and serve them. If you want, you can sprinkle dry fruits flakes all over before serving. You can store these chirotis for a month.
  7. Isn’t it simple and amazing. Enjoy festive cooking !

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