Category: Snacks in Maharashtra cuisine
Preparing time: 10 Min
Cooking Time: 30 Min
Serves: 18 pieces
1 Cup All-Purpose Flour (Maida)
2 Tablespoons Clarified Melted Butter, Ghee
Pinch of Salt
½ Cup Cold Water
Paste of 2 Tablespoons All-Purpose Flour and 2 Tablespoons of Melted Clarified Butter
Oil to Fry
3/4 Cups of Sugar
1/3 Cup of Water
Take a Pan and add the water, sugar and cardamom to boil over medium flame. Stir it till sugar is dissolved.
Let it boil till syrup is sticky but not making a thread. When it ready then Keep aside.
Make a paste by mixing flour with ghee in small bowl and keep aside. This paste is used to bind the layers of rotis. Set aside.
In a bowl, add the flour, salt and ghee and mix well. Add water little by little to make smooth yet firm dough. Cover the dough and set aside for at least 10 minutes.
Knead the dough lightly and divide the dough in two equal parts. Roll each dough in thin roti.
Place one roti on flat surface and spread paste on it. Place another roti over and smear with ghee again. Gently rolled it and cut into equal pieces. Roll each patty in rounds.
Heat oil in a frying pan over medium heat. When oil is hot enough, put rolled out chirotis into the oil, without over lapping. Deep fry the chirotis on a medium flame till both sides turn light golden brown. Take them out over paper towel; this will absorb the excess oil.
Dip them in hot syrup, it should be coated from both sides take them out over greased plate. Let it dry and it should take about three hour.
Chiroties will be crispy and flakey you can store them in an airtight container and they stay fresh for at least one week to ten days.
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