Chirote / Chiroti is a light and flaky Diwali faral that is relished by many in most Maharashtrian homes. Though it is a very tedious and tiring process once you eat them they just melt in your mouth making you forget all your pains. So enjoy Chorote this Diwali. You can also find other versions of Chirote here...
KHARE CHIROTE /
SALTED INDIAN FLAKY PASTRY / खारे चिरोटे
INGREDIENTS
Maida / refined flour
|
3 cups
|
Owa / ajwain / carom seeds
|
1 tbsp
|
Salt
|
T.T.
|
Melted Vanaspati ghee / vegetable fat
|
¼ cup + ¾ cup + for deep frying
|
Water
|
As req.
|
Arrowroot powder / Cornflour powder
|
2 tbsp
|
METHOD:
1.
Beat together the
arrowroot powder and ¾ cup fat till light creamy and lump free. This paste is
called as ‘Sata’ or ‘Satha’ in Marathi. The consistency should be thick but spreadable.
2.
Grind the carom
seeds with a little salt to a fine powder.
3.
To the refined
flour add salt, the carom seeds powder and ¼ cup fat, add water as required and
knead well to form a smooth dough.
4.
Consistency not
hard and not too soft either, should be like chapatti dough.
5.
Allow the dough
to rest for 30 min.
6.
Divide the
dough into 7 equal portions. Roll them out into thin circles.
7.
Apply a thin
layer of the sata on to each circle and fold each first in half and again in
half to form a folded triangle. So now you will have 7 triangles.
8.
Roll out thinly the prepared triangles again into a circular
chapatis.
9.
Apply a layer of the sata onto the first chapati.
10. Tightly
roll the chapati from one end to the other so that it resembles a pipe. Press
tightly and elongate the pipe. Repeat similarly with the other triangles to get
7 pipes.
11. Cut into
2 inch pieces. Repeat the same for the remaining 7 portions.
12. Press
down each piece such that the spiral shape is seen at the top and bottom.
13. Roll out
thinly these pieces again into round puris. Repeat for all portions. Make sets
of 7 puris.
14. 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 of one set.
15. Repeat
like step 10 but this time with all the 7 puris together. Make sure you roll it
tightly so that the entire thing sticks together. Again press the pipe tight
and try to elongate it a little.
16. Cut the
pipe again into pieces around 1 ½ inch thick.
17. Press
down on the cut side of one piece so that all the spirals are seen on top. Then
roll it lightly with a rolling pin to a small circular shape. Try and roll it
as thinly as possible. If you hold the rolled out puri against the light you
should be able to see through.
18. Spread
them onto a clean plastic sheet and allow to dry for 6 – 7 hours. Do not pile them or overlap them as they tend to stick to each other.Keep on
turning them and flipping them over at regular intervals so that it dries a little from
both the sides.
19. Heat the
ghee for deep frying. When the ghee gets hot, lower the flame and allow the
ghee to cool a little. When you no more see the ghee smoking then its approx. the
right temp.
20. Deep fry
on medium to low heat till it turns pink on both sides. It will puff up and all
the layers on the sides will open up. If the flakes do not open then lightly
press the chirota puri in the centre, that will help them open up and bloom. Remove
onto a paper towel.
21. Keep a
big ‘chalni’ ready, line it with kitchen paper towels.
22. When you
remove out the chirote, keep them first standing onto the chalni, this will
drain out all the excess fat from the chirote.
23. When they are cooled, arrange them in a flat container
with a tight fitting lid. Be careful while handling as they are very delicate. Do not
pile them up when you store or they will break.
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