This is my mother-in-laws special no fail Chirote recipe .....and its definitely worth all the effort.
METHOD:
DOUGH
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.
8.
Roll out thinly these pieces again into round puris.
Repeat for all portions. Make sets of 7 puris.
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.
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
|
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.
1.
Mix together all the dough ingredients and make smooth
and soft dough. Allow to rest covered for 1 hour.
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.
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.
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.
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.
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