Another one from our Diwali faral recipes. Chirote – A very traditional Maharastrian delicacy made during Diwali.Some people put powdered sugar on top of it and serve while some others dip it in sugar syrup and serve.I love the one with powdered sugar on top and that’s what we will see over here today.
Ingredients 1. 1 cup Rawa (Semolina) which is very fine(Approx 150 gm) 2. 1/4 cup Maida or All purpose flour 3. 1/2 cup cornflour 4. 1/4 cup milk 5. 1/4 cup water at room temperature 6. 4 tbsp hot oil 7. 4 – 5 tsp ghee 8. salt to taste.(Approx 1 tsp) 9. powdered sugar
Watch the full video for all the details. Hope you make it and do leave a comment if you like the recipe. I have given my voice over in the 2nd video and later part of 1st video to ease the explanation of minor tricks. Detailed procedure is also written below after the video clips.
Getting the dough ready
Making of chirote
Procedure
Dough Making –
1. Preparation for the dough. Mix rawa, maida, salt in one pan or bowl. 2. Add hot oil to it and mix well. 3. Now mix water and milk together and start adding it to the above flour.You don’t have to use all of it. Only as required. 4. Knead into a dough by slowly adding milk and water mix. 5. Cover and keep the dough aside for about 2 hours.
Preparation for the filing/paste- 1. Take 1/2 cup cornflour 2. Add about 4 spoons of Ghee to it and mix well.
Final preparations-
1. After 2 hours, take the dough into a bowl or pan and beat the dough with a strong Pestle for about 3 to 4 mins. 2. Add little water & milk mix in between to bring moisture. But just few spoons as required. 3. As the dough becomes soft, it is ready. It should not be very soft as well. 4. Make round balls of the dough and roll rotis from each of it. 5. Place one roti on a flat surface.Apply the cornflour paste on top it. 6. Then place the 2nd roti on this and again apply the cornflour paste on top of it. 7. Now start folding tightly and seal the ends properly with cornflour paste. 8. Now cut these into pieces. 9. We then need to roll it into square shaped ensuring that the layers are still visible. 10.Now deep fry these in hot oil. Flame should be medium high. 11.Once they turn golden, remove them and then sprinkle little powdered sugar on top and its ready to be served.
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