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.
For sugar syrup: (if using syrup to dip the chiroti)
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.
Coat the chirotis immediately after frying.