Chiroti / Chirote

Dessert makes us go weak in the knees. Don’t they? There is no denying the fact, that desserts give a befitting end to any meal. And we as Indians have a penchant for sweets, no doubt. Flavours from the south have made way all across India and broken territorial boundaries. I share one such personal favourite recipe called Chirotis as popularly called in Karnataka or Chirote in Maharashtra. Brings back a lot of childhood memories, rolling these out with my mom and waiting to get hands on the white powdered dust. It was lip smacking.  It is considered as one of the most royal desserts. This beauty is basically multi layered dough thinly rolled and deep fried until crispy. Not sweet by itself, the sweetness can be adjusted to suit your taste either by soaking in sugar syrup or sprinkling powdered sugar on top. Either ways this spiral delight tastes delicious. These make a great treat for any festive occasions. The technique is a bit tricky and time consuming but is simple once you start making them.

I made a plateful of these beauties for our Independence Day celebrations and get-together. I used food safe edible colors to depict the colors of our Indian flag. You can skip this step and go traditional without using food colours. Just think it looked so pretty when  the layers open up after deep frying. Do try and make these, gorge on a bucket full especially since there is nothing better than a homemade dessert to watch those calories.

INGREDIENTS

Oil, for deep frying

For the dough

1 cup All Purpose Flour

2 tablespoons Ghee (Clarified butter)

Water, for kneading dough

For Garnish

Powdered Sugar, as required

For the Saata / paste 

2 tablespoons Ghee (Clarified butter)

2 tablespoon Cornflour / Rice flour

METHOD:

1. To make the dough, mix all-purpose flour and ghee. Rub in between the fingers to resemble bread crumbs. Gradually, add water to make a firm but smooth dough. Cover and set aside for 15-20 minutes.
2. In another bowl, mix ghee, corn flour to form a smooth paste. Mix thoroughly until fluffy. Keep aside.
3. Divide the prepared dough into 7 equal parts and make balls out of it. Roll out each ball into a big round like tortilla or chapati. *At this point I added color to the dough (2 orange, 2 green balls, 3 white balls). If you want to keep it simple skip adding the colour and proceed to the next step.
4. Now take 1 rolled round and apply the Saata paste and spread evenly on it. Repeat this with the other 6 rounds. Then roll them up into a log. *To replicate the flag rounds – layer 2 orange rounds and roll into a cylinder. Then layer 3 white rounds, place the orange roll on top of it and roll the whole thing tightly into a cylinder. Lastly layer 2 green rounds, place the white cylinder on top and roll the  whole into a tight cylinder.
5. With the help of a knife, now cut equal small pieces of the roll. This will resemble pinwheels.
6. Lightly press these pinwheels and flatten them to form a disc. These are now flattened chiroti dough, ready to be deep-fried.
7. Heat oil in a heavy bottomed pan. Fry the prepared chiroti until it turns light golden and crisp on medium heat. Do not fry on high heat, as you should try maintain the whiteness of the dough.
8. Take the Chiroti out and place it on a platter layered with tissue to soak the excess oil. Once cooled sprinkle with powdered sugar and serve.
9. To store chirotis, once cooled, store in an air-tight container

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Have a lovely weekend.

Love & Hugs,

Trupti