CHIROTE / INDIAN FRIED FLAKY PASTRY

This is my mother-in-laws special no fail Chirote recipe .....and its definitely worth all the effort.

CHIROTE / INDIAN FRIED FLAKY PASTRY

 INGREDIENTS

DOUGH
Maida / refined flour	2 cups
Vegetable fat / margarine (melted)	½  cup
Fine rawa / fine semolina	1 cup
salt	½ tsp
SATHA/ LAYERING
Arrowroot pdr / Cornflour	3 tbsp
Vegetable fat / margarine (melted)	½ cup
FOR DUSTING
Powdered sugar	1 cup
Vegetable fat	For deep frying

METHOD:

SATHA

Melt the vegetable fat; add in the arrowroot powder and mix well to remove all the lumps to form a paste like consistency. Use as required.

 DOUGH

1.       Mix together all the dough ingredients and make smooth and soft dough. Allow to rest covered for 1 hour.

2.       Divide it into 8 portions. Roll one portion into the size of a poori, apply melted vegetable fat evenly onto the puri and fold it into a triangle. Repeat the same for the remaining 7 portions. Always keep the dough covered or it will dry out and will start to crack.

3.       Roll out thinly the prepared triangle again into a circular chapati.

4.       Apply a layer of the satha onto the chapati.

5.       Tightly roll the chapati from one end to the other so that it resembles a pipe. Press tightly and elongate the pipe.

6.       Cut into 2 inch pieces. Repeat the same for the remaining 7 portions.

7.       Press down each piece such that the spiral shape is seen at the top and bottom.

8.       Roll out thinly these pieces again into round puris. Repeat for all portions. Make sets of 7 puris.

9.       Take one puri, apply satha liberally on it and keep the second puri on it. Make sure you also apply on the edges. Again apply satha and keep the third puri. In this way repeat till you layer all the 7 puris together one on top of the other.

10.   Repeat like step 5. Make sure you roll it tightly so that the entire thing sticks together.

11.   Now cut into 1 inch pieces.  

12.   Press the smooth side lightly with the edge of your hand so that you can see a rectangular shape with the open ends at the side. This gives it a rectangular shape. You can also press down on the cut side so that all the spirals are seen on top. Then roll it lightly with a rolling pin to a small circular shape. This way the flakes are seen on the face and not the sides. (Shown in the first image, its right in the centre)

13.   With a rolling pin roll once again once on the length and once across to flatten it a little.

14.   Spread them onto a clean cloth and allow to dry for 6 – 7 hours. Keep on turning it at regular intervals so that it dries from both the sides.

15.   Deep fry on medium heat till it turns pink on both sides. It will puff up and all the layers on the sides will open up. Remove onto a paper towel.

16.   Sprinkle powdered sugar on both the sides while it is hot or the sugar will not stick on to the chirote. Cool and store in an air tight container. You can also make sugar syrup of 1 string consistency and roll them in the syrup instead of sprinkling powdered sugar. Then they are called PAKATLE CHIROTE.

17.   Be careful while handling as it is very delicate. Do not pile them up when you store or they will break. 

SHEV / SEV

 

SHEV / SEV

 INGREDIENTS

Fine besan / chick pea flour	1 cup
Salt	¼ tsp
oil	For frying
Ajwain pdr / owa pdr / carom seeds pdr	¼ tsp

 

Special equipment you will need is SORYA / SEV PRESS

 

METHOD:

1.       Sieve the besan and add in salt.

2.       Using water make a semi hard dough.

3.       In case the besan keeps on sticking on your hands then apply little oil at the final stage only when the dough starts coming together. Divide into large balls.

4.       Grease the sev press. Press in the dough into the press.

 

5.       Heat oil, check that it is smoking hot.

6.       Directly press the dough out of the sev press into hot oil. When it browns a little then invert over and allow the other side to colour as well.

 

7.       Remove and cool. Store in an airtight container.

JAWAR CHI CHAKLI / SORGHUM CHAKLI

JAWAR CHI CHAKLI / SORGHUM CHAKLI

 INGREDIENTS

Rawal toop / Granular ghee	40gms
Jowar peeth / jwari flour/ sorghum flour	400 gms
Salt	T.T.
Chilli pdr	1 ½ tsp
Haldi / turmeric pdr	½ tsp
Safed til / sesame seeds	1 ½ tsp
Oil	For deep frying

Special equipment you will need is CHAKLI SORYA / CHAKLI PRESS

METHOD:

1.       Cream the ghee well till it is completely smooth and all grains in the ghee have been broken.

2.       Add in the jawar flour and mix to create crumbly consistency.

3.       Into this add in the salt, chilli pdr, haldi and till seeds. Add water as needed to make a smooth dough.

4.       Divide the dough into large balls.

5.       Grease the chakli press from inside and stuff one portion of the dough in the press. Add more if required. Spread out a clean plastic sheet on your counter.

6.       Press out the dough and create spirals onto this plastic sheet. Stick the end.

7.       Heat a lot of oil in a kadhai till it is smoking hot. Reduce the flame and slowly slide in the chakli shaped dough.

8.       The oil will immediately start to bubble around the chakli. When the amount of bubbles in the oil reduces, flip over and fry the other side.

9.       Make sure you fry the chaklis on a slow flame of they will remain soft inside. When they are nicely browned outside, remove them on to a kitchen paper towel.

10.   That would drain out any excess oil. Cool them and store in an airtight container.

11.   When your chaklis turn light and crisp and you notice a hollow in the centre of the chakli when you break it, then relax because your product has turned out good.

KULITH CHE PITHLE / HORSE BEAN FLOUR PITHLE

KULITH CHE PITHLE / HORSE BEAN FLOUR PITHLE

INGREDIENTS

Kulith peeth / horse bean flour	2 tbsp
Kokum	2 nos
Garlic cloves	5 – 6 nos
Green chillies	2 nos
Scraped fresh coconut	2 tbsp
Salt	T.T.
Coriander leaves (to garnish)	1 sprig
Water	1 – 1 ½ glass
Oil	2 tbsp
Rai / mustard seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Haldi / turmeric pdr	¼ tsp

 

METHOD:

1.       Heat oil, add in the rai. When it splutters add the Heeng and haldi.

2.       Put the whole garlic cloves, chopped chillies and kokum in the oil and sauté a little till the garlic starts changing colour. If you do not like heat from the chillies then you can cut them in bigger pieces and add them once the garlic has coloured a little.

3.       Add the flour into the oil and sauté a little. Now pour in the water, little at a time making sure you break all the lumps as you add the water.

4.       Bring to boil. Add more water if needed as it will start to thicken and create a saucy consistency.

5.       Now add the salt and the coconut. Garnish with coriander leaves and serve hot with boiled rice or bhakri.

6.       Kulith is said to have a lot of heat hence it is usually eaten during the winter season.

SHENGDANA USAL / PEANUT USAL

SHENGDANA USAL / PEANUT USAL

INGREDIENTS

Shengdane / peanuts (soaked for 2 hrs)	1 cup
Ghee / clarified butter	1 tsp
Jeera / cumin seeds	¼ tsp
Gul / jaggery	¼ tbsp
Imli pulp / tamarind pulp	1 tsp
Salt	T.T.
Green chilli	1 no
Chilli pdr	¼ tsp
Fresh scraped coconut	1 tbsp
Roasted peanut pdr	1 tbsp
Coriander leaves	To garnish

 

METHOD:

1.       Use freshly shelled peanuts as they are tender and hence take less time to cook. Pressure cook them.

 

2.       In case freshly shelled peanuts are not available, you can use the peanuts from the grocery store which are easily available. But make sure you soak them in water for at least 2 hours before pressure cooking.

3.       Heat ghee, add jeera and the whole green chilli. Add in the cooked peanuts along with its juices, imli pulp, jaggery and salt. Add the chilli pdr just for colour.

4.       Bring to boil and simmer till the juices have reduced considerably.

5.       Add in the peanut pdr. Serve garnished with coconut and coriander leaves.

6.       This usal can also be made during fasting, but instead of tamarind use lime juice and use sugar instead of jaggery. Rest all remains the same.