| Prep Time | 15 Minutes |
| Cook Time | 15 Minutes |
| Servings |
Pieces
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Ingredients
- 2 Cups All Purpose Flour Maida
- 2 Tbsp Semolina/ Rawa/ Sooji
- 6 Tbsp Ghee / Clarified Butter
- 2 Tbsp cornflour
- 1 Tsp Cardamom Powder
- 4-5 Tbsp Fine Sugar / Powdered
- 1 Cup milk Adjustable
- Oil For deep frying
- 2 tbsp Crushed Pistachios got garnish
Ingredients
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Instructions
- In 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.
Recipe Notes
I tried this traditional sweet and it was a hit in my family. Do try out this delicacy and make your Diwali more special. Also share your feedback with me in comments below.
Love : Shaheen
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