Chirote / Chiroti.. flaky, crispy, layered sweet from Maharashtra
Traditional sweets have some special seats in our heart. Even if you forget them..(which doesn’t really happen as each festival calls for a typical sweet on that day)….our taste buds tantalise and we start craving these sweets. Probably because we all have memories of having these in childhood.
Whatever may be the reason, I make sure the make these special foods, sweets on the festivals or as the tradition calls for. One such delicacy is ‘Chirote’ /Chiroti… We Maharashtrian folks usually make them as part of Diwali faral. We offer some sweets and savouries to Goddess Lakshmi on Laksmi Pujan day and this one is one of them.
What is Chirote?
If you have had any flaky sweet pastry, Chirote is somewhat similar sweet.Only difference being, it’s crisp and deep fried. The kneaded plain flour dough is layered ,greased in between layers and later cut into small portions, rolled and deep fried. It is then dusted with powdered sugar to make it sweet.
Variations of Chirote:
- Some people make Chirote and later drizzle some thick sugar syrup instead of sugar dusting.
- Khaja: The layered and cut pieces are lightly pressed, fried and immersed in sugar syrup until they soak up syrup.
- Pakatali poori: ‘pak’ is sugar syrup ..exact method like chirote but fried chirote are dipped in thin sugar syrup giving it a soft, gooey , delicate texture.
Can we store Chirote?
Yes! Chirote like many other festival sweets, can be made into bigger batch and stored in air tight box for upto 20-30 days. Later they may start smelling of the oil or ghee they are fried in depending upon the surrounding weather. But I have no experience of storing them for so long being so irresistible , they finish off within few days. Enjoy them after meals, with tea or simply as it whenever your sweet tooth strikes.
How much time it needs?
It takes only half an hour to make apart from the dough resting time.
Any special ingredients?
Not at all! It only takes 5-6 ingredients which are easily available in pantry. No need of any preparation as such.
- Mix the flours, pour hot ghee and mix till it gets crumbly texture. Later knead the dough with milk or water.
Steps to make:
2. Make 6 equal portions, Roll 20 cm rotis. Spread the sata (spread) of cornflour and ghee mix in between the layers. Roll the prepared three rotis into a log and cut into 1/2- 3/4 inch pieces.
3. Take one piece.Place the layers side up, press gently and roll into 4-5 cm poori. Roll very gently.
4. Fry on medium heat till it stars turning light pink, flipping occasionally.
3.Dust powdered sugar and cardamom mix when the chirote cool off little it but still are little warm. Ready to serve.
: Recipe Card :
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Passive Time | 15 minutes |
| Servings |
pieces
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- 1 cup Plain flour (roughly 230-240 gms)
- 2 Tbsp fine semolina
- 1 Tbsp corn flour
- pinch of salt
- 2 Tbsp ghee(clarified butter)
- 3/4-1 cup milk or water (for kneading)
- for deep frying ghee or oil
- 2 Tbsp ghee
- 2 Tbsp corn flour (or rice flour)
- 1/2 cup Powdered sugar
- 1/2 tsp cardamom powder
Ingredients
For spreading: (sata)
For dusting:
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|
- Take plain flour, fine semolina, cornflour and salt in a bowl.Give it a quick mix and pour in hot ghee. Rub the ghee over the flour. When you hold and press little flour mix with a fist, it should hold shape. If not add little more ghee.
- Later add milk or water and make a semi soft dough. It shouldn't be as soft as roti or as hard as poori. Cover and let it rest for 15 minutes.
- Mix 2 Tbsp of ghee and 2 Tbsp of cornflour and give a vigorous mix so that it makes a smooth paste.
- Make 6 equal portions of the dough. Roll each small ball into a roti as thick as a normal roti (around 20 cm).
- Take one roti and spread 1 tsp of spread (sata) evenly .Lay second roti on top of this and again spread 1 tsp of spread. Now place the third roti and 1 tsp of spread. Roll the three rotis together into a log . Roll tightly. Follow same with another set of rotis.
- Take the log and cut into 1/2- 3/4 inch sized equal pieces. Take one piece and keep the layers side facing up. Roll it gently into 4-5cm poori. Don't press hard otherwise the layers vanish. Follow same with all pieces.
- When the second batch of fried chirote is ready to come out of oil, then only dust some powdered sugar along with cardamom powder on the first batch of fried chirote. This way the sugar coats well and doesn't make the chirote sticky . Follow same with rest of the chirote.
- Use strands of saffron, slivered pistachios / almonds to garnish. Store in air tight container for upto 20 days.
- For the flour mix, only plain flour can be used.But with my experiments I've found the different flours together make it crispier.
- If fine semolina isn't available, just whizz the coarse semolina in a blender and use.
- Waiting for the chirote to cool off little bit helps in coating the sugar dust well . If hot chirote are dusted with sugar, it makes the chirote sticky.
- I use a tea strainer to dust the sugar evenly.
- Colourful or other flavours cane be infused in chirote while making the dough.I sometimes make the rose , saffron ones.
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