Crispy and flaky chiroti is one of my favourite sweet, a mouth-watering delicacy.
There is a sweet memory associated with this chiroti recipe. This is the first recipe I learnt from my mother.
Chiroti is a fried flaky pastry with concentric circles of delicate layers that is dipped in cardamom flavored sugar syrup.
It’s a very popular dessert in traditional Maharastra cuisine and is called Chirote/Chiroti. I hope you give this recipe a try.
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- 1 cup Flour
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons flour
- 1 tablespoon hot oil
For sugar syrup: (if using syrup to dip the chiroti)
- 1 cup Sugar
- 3/4 cup Water
- A pinch Cardamom powder
- In a bowl, add the flour, salt and butter and mix well. Slowly add enough water to make a smooth yet firm dough. Cover the dough and keep aside for an hour.
- To prepare sugar syrup, add sugar and water in a pan and allow to boil. Once the syrup starts boiling, reduce the flame to low and check the consistency of sugar syrup.
- You should have a one-string consistency sugar syrup. Add cardamom powder and turn off the heat. Set aside.
- For the paste - In a small bowl, mix hot oil and flour. Stir and keep aside.
- Divide the dough into 3 equal size balls. Roll out each ball into a big round. Apply the flour paste evenly.
- Now roll the stack tightly into a log.
- Cut off the sides of the log and keep aside. Cut the remaining log into 1/2 inch thick pieces.
- Take each piece and roll into a poori in a manner that all layers are visible.
- Heat the oil to medium. Fry on low flame. You would see the layers beautifully puffing up. Cook until they are nice and crispy.
- Soak the chiroti in the syrup for about a minute or until it gets well coated.
- Take the Chiroti out and place it on a platter. Sprinkle chopped nuts over the chiroti and allow it to cool.