Chirote

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Ingredients

  1. Refined flour (Maida) – 3 cups
  2. Semolina (Rawa Bareek / Suji) – 3/4 cup
  3. Cornflour – 1/2 cup
  4. Clarified butter (Sajuk thup) – 1 cup approx
  5. Powdered Sugar (Pithee sakhar) – 1/2 kg
  6. Refined oil – as needed
  7. Food colours – any

Procedure for Satha (butter spread)

  1. Blend the clarified butter thoroughly till it becomes creamy white. You can also do it with your hand.
  2. Now take cornflour in a bowl then start adding butter spread to it till it becomes a  thick paste. Do not use blender for this.
  3. Do this slowly and keep aside.

Procedure for Chirote

  1. Sieve the refined flour twice and then take it in a big bowl for further procedure.
  2. Mix refined flour, rawa, a pinch of salt and 2 tbsp of very hot clarified butter altogether.
  3. Now knead it in a medium soft dough using water and keep aside for at least 4 – 5 hours in a air tight container.
  4. Make 6 big even balls and then add colours to it. As per your choice.
  5. Now roll them in 6 big chapatis and then spread the above butter spread (satha) evenly on one side of it.
  6. Apply a very fine layer,  it helps stick chapatis together.
  7. Keep all the  rolled chapatis on each other after applying the butter spread between them and roll them together.
  8. Make sure you roll them tightly.
  9. Cut the roll into small pieces as you can see in the picture.
  10. Sprinkle some flour on your platform and then place the small piece on it. Keep in mind that the joint of the roll should be at the bottom.
  11. Press it slightly slanting towards one side and then roll a bit in a round shape.
  12. Keep oil in a skillet to heat on a medium flame.
  13. Now fry all chirote on medium flame till they becomes crisp.
  14. Remove them on a kitchen roll and sprinkle powdered sugar (pithee sakhar) on it a lot.
  15. Store it in a air tight container after cooling.

Tip:

  1. The more you make the chapatis thin, the crispier will be the chirota.
  2. No need to roll all the 6 chapatis together. You can divide them and roll 3 chapatis and make 1 roll. This way you will get 2 rolls and more chirote.

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9 Replies to “Chirote”

  1. wow these look so attractive!!…super presentation…wonder y did’nt check on these before…will b posting mine very soon…check out  after a few days!!

  2. Love the coloured layers very pretty and flaky too.
    My 1st viist here, liked your facebook page.

  3. so beautiful chirote!!! great recipe and beautiful pics!!awesome..
    first time here..you have a lovely space and great collection of recipes…Happy to follow you !!

  4. If chirote becomes soft after cooling then how can we make it crunchier again?….I made it ..but something went wrong…Gauree can u pls guide me on this?

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