Tuesday, 3 November 2015

KHARE CHIROTE / SALTED INDIAN FLAKY PASTRY / खारे चिरोटे

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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