Every now and then one remembers a forgotten flavour of our childhood. Something sweet , a unique flavour or a texture that got us all excited. One of the things i often remember is chirote. A flaky fried snack liberally sprinkled with powdered sugar, eaten while it was still warm. Aaaaah those crispy , flaky, sweet bites of heaven. Thankfully its easy to recreate the crispy flaky wheels in no time and I am able to walk down that nostalgic lane as often as I like.
Sharing the simple procedure . Try it and let me know what you think.
1 cup maida, 8 tblsp pure desi ghee , 1/4 cup warm milk, 2 tblsp rice flour, powdered sugar to sprinkle on the chirote as per taste.
melt about 4 tblsp of the ghee. Mix well into the flour . Knead the flour into a soft dough using the warm milk.Cover and set aside for about half an hour. Divide the flour into 6 equal parts. Roll out each of these parts into a thin flat pancake. Whisk together the remaining ghee and the rice flour till you get a creamy paste. Now place a pancake down on a floured surface and spead 1/5 of the creamy rice flour - ghee paste over it. Sprinkle with some dry flour over it , then place another pancake over it and repeat the flour paste layering and dry flour sprinkling till the last pancake is placed on top. Now starting from the side closest to you , roll the entire pile into a tight roll . Do this lightly so that the layers are not pressed hard into each other. Cut into about 16-20 discs. Lightly roll each disk and fry in medium hot oil. Take care to maintain the creamy colour of the chirote. Drain on absorbent paper and quickly sprinkle them with powdered sugar before they cool down.
These keep well for a week . Mine dont :( . They are over within the hour.
Sharing the simple procedure . Try it and let me know what you think.
1 cup maida, 8 tblsp pure desi ghee , 1/4 cup warm milk, 2 tblsp rice flour, powdered sugar to sprinkle on the chirote as per taste.
melt about 4 tblsp of the ghee. Mix well into the flour . Knead the flour into a soft dough using the warm milk.Cover and set aside for about half an hour. Divide the flour into 6 equal parts. Roll out each of these parts into a thin flat pancake. Whisk together the remaining ghee and the rice flour till you get a creamy paste. Now place a pancake down on a floured surface and spead 1/5 of the creamy rice flour - ghee paste over it. Sprinkle with some dry flour over it , then place another pancake over it and repeat the flour paste layering and dry flour sprinkling till the last pancake is placed on top. Now starting from the side closest to you , roll the entire pile into a tight roll . Do this lightly so that the layers are not pressed hard into each other. Cut into about 16-20 discs. Lightly roll each disk and fry in medium hot oil. Take care to maintain the creamy colour of the chirote. Drain on absorbent paper and quickly sprinkle them with powdered sugar before they cool down.
These keep well for a week . Mine dont :( . They are over within the hour.
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