A traditional festival sweet from Maharashtrian cuisine. Chirote is popularly made during Diwali at Maharashtrian homes. Its a small, deep fried , multi layered flat bread generously dusted with powdered sugar and can also be made in sugar syrup. Flavored with cardamom can also be made with multicoloured dough to get a colorful sweet. I had an opportunity to taste this amazing sweet long back when i was a kid. Since then i had been wanting to have more and now finally the day is here when i can hog over this flaky crunchy sweet and enjoy my Diwali with family and friends.
To make Chirote take a large mixing bowl, mix maida, sooji, 2 tbsp ghee with a spoon. Slowly add milk and knead to make a dough (like we make for poori). Cover the dough with a muslin cloth and keep aside. In a grinder jar add sugar with cardamom pods and grind to make a fine powder and keep aside. In a small bowl mix 4 tbsp of ghee with cornflour to make a fine paste. Keep side. Divide the dough into equal lemon sized portions. Roll out each dough portion to make thin chapatis. Collect them all and keep aside. Now take one chapati and brush the ghee and cornflour mix all over and place another rolled chapati over it. Again brush the cornflour mix on top and place the third chapati on it. Repeat this process for all till you get a pile. Again brush some paste on the chapati placed on top. Grab them all and start rolling inwards to make a log. Take a sharp knife and cut the log into small pieces. Roll out each piece into small poori and keep aside. Heat oil in a pan for deep frying and gently slide two to three poori at a time and fry at low flame from both sides. While frying you will see the layers opening beautifully. Transfer the fried chirote on plate and immediately sprinkle the powder sugar generously. Garnish with crushed pistachios and your chirote are ready to serve. You can also prepare this in advance and store them in a air tight box once they come to normal temperature.