Chiroti/Sweet Puri Recipe

Cooking Directions

• STEP 1.In a Master Chef food processor place the atta kneading blade add 2 cups all purpose flour ( maida), 2 tbsp ghee, ½ tsp salt.
• STEP 2.Cover the processor and blend, adding a little water to make a firm dough. Make balls for the puris.
• STEP 3.To make the mixture to smear between the layers, in a small bowl add 2 tbsp maida, 1 tbsp rice flour and 2 tbsp ghee. This mixture gives the chiroti extra crispiness and flakiness. Mix to combine well and keep it aside.
• STEP 4.Dust the surface and the ball of dough and roll it out into a large thin roti. Repeat this with the remaining balls of dough.
• STEP 5.Smear the mixture on a roti. If there is a tear, do not worry. Sprinkle a little flour and place the next roti on top. Again, smear some mixture on the second roti, dust it with a little four and place a third roti on top. And repeat the process of smearing mixture and dusting with flour.
• STEP 6.Next, roll the three layered stack of rotis into a log. Tap the sides in to make a good log shape and to ensure that pinwheels will form.
• STEP 7.Cut the log into thick slices/ pinwheels.
• STEP 8. Lay the pinwheel slice on the surface and dust with a little flour. Press it down gently and lightly roll it into a small disc shape. Do not roll it flat. The layers will open up when fried. Complete this process with the rest of the chirotis.
• STEP 9.In a pan of hot oil, slide in the chirotis and fry till they are golden brown and crisp on both sides.
• STEP 10.Remove and drain on a kitchen paper towel.
• STEP 11.To make the sugar syrup, put a pan on the heat and add ⅓ cup water and add ¾ cup of sugar. Sit till the sugar melts and the syrup reaches a one string

Special Comments

• STEP 1.Make sure to measure all ingredients using measuring cups and measuring spoons.
• STEP 2.In place of milk, the same quantity of hung curd or buttermilk can be used.
• STEP 3.Instead of greasing the pan, butter paper can also be used.