Sweet Chiroti
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Sweet Chiroti

A beautiful spiral Indian sweet-meat. 'Gheeful' :)Have the clarified butter ready for this one!

Anagha Gunjal Reddy

Ingredients

8-serving
  1. 2 Cups Plain Flour (Maida)
  2. 5 Tablespoons Butter Melted Clarified (Ghee)
  3. 1/2 Teaspoon Salt
  4. 2 Tablespoons Sugar Powdered
  5. 1/2 Cup Milk
  6. 1 Cup Butter Clarified (Ghee)
  7. 1 Cup Sugar Powdered
  8. 2 Cups Vegetable Oil for deep frying

Method

75 mins
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    Mix all the ingredients (except milk) for the dough. Once it becomes crumbly add milk (little by little) and knead it into a soft dough. Now pound the dough in a grindstone for 15 minutes.

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    If you don't have one, then blitz it in a food processor for good ten minutes. Wrap it in a damp muslin cloth and let it rest for 2 1/2 hours.

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    Make 6-7 equal parts of the dough. Roll each one of them into paper-thin chapatis. Do not add too much flour while rolling. Spread 2 teaspoons of ghee on the rolled dough.

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    Now roll dough like a swiss-roll (cylinder-shaped). Cut them into 2 1/2-inch pieces. Take each piece and lightly press them from top to flaten it a bit.

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    Make sure to have those layers. Lightly roll these into small puris. Follow the same procedure for the remaining dough and deep fry them. Keep the flame on low. It should be crispy when it comes out of the kadai and should not brown too much.

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    Sprinkle powdered sugar on both sides when it is still hot. Let them cool completely. Take a bite of the crispy Chiroti. These should be good for a week if stored in an air-tight container or, like old-school, in air-tight aluminium dabbas.

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