Step-by-step
1
firstly, in a large mixing bowl take 2 cup chiroti rava and add 2 tbsp butter.
2
crumble and mix well making sure the rava is moist.
3
now add ¾ cup water and start to knead the dough.
4
knead for 5-8 minutes or until the rava turns soft.
5
knead really hard adding water (only if required) until the dough turns soft and smooth.
6
rest the dough for 15 minutes, or until the rava absorbs moisture.
7
meanwhile, prepare saati by mixing ¼ cup butter with 2 tbsp rice flour.
8
mix really well until the mixture turns smooth creamy. keep aside.
9
now knead the dough again making sure it is soft and smooth.
10
pinch a large ball sized dough and dust with maida.
11
roll as thin as possible dusting maida if required.
12
now spread the prepared 1 tsp of saati (butter rice flour paste) uniformly.
13
place another rolled sheet and repeat spreading saati and sheet 5 times.
14
now roll into log tightly.
15
cut into 1 inch pieces. you can increase or decrease the size depending on the size of chiorti you are looking for.
16
grease your hand with oil and press gently.
17
deep fry in medium hot oil.
18
using a ladle start to pour hot oil over it.
19
once it starts to puff up, hold the chiroti with a wooden ladle.
20
continue to pour oil over chiroti until it turns flaky and crispy.
21
drain off the chiorti and keep aside for 10 minutes to drain off the oil completely.
22
finally, enjoy chiroti by crushing into plate and top with powdered sugar and badam milk.
Video
Notes
- firstly, the chiroti can be prepared with maida as well. however traditional recipe is prepared with fine rava (chiroti rava).
- also, just before serving, crush the chiroti and top with powdered sugar and then mix with badam milk and eat using your hands.
- additionally, fry on low flame to have flaky layers.
- finally, chiroti recipe tastes great when made with dalda or ghee instead of butter.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/chiroti-recipe-padhir-peni-chiroti-sweet/