Chirota (pl. Chirote) is a fine delicacy of Maharashtra. Made with all purpose flour, it is a very delicate, attractive, crunchy, and a mouth watering sweet snack. It can be made in two different shapes - rectangle and flower shape. Try adding some food color for colorful chirote or keep them ivory white! Both are equally attractive.
- All purpose flour (Maida) - 1 &1/2 cup
- Arrowroot powder or Cornflour - 6 tsp
- Clarified butter (Ghee) - 3 tsp
- Salt - A pinch
- Oil - 3 tbsp for making the dough and more for frying
- Powdered sugar - As per taste
- Food color (optional) - As needed
- Add a pinch of salt, 3 tbsp hot oil, and food color (optional) to 1 & 1/2 cup of all purpose flour.
- Knead into a semi hard dough (like a poori dough), using water. Keep it aside, covered for 15 minutes.
- Mix the arrowroot powder (or cornflour) with the ghee nicely and keep aside. (You may adjust the quantity of the arrowroot or cornflour to get a consistency similar to the dough prepared above.)
- Divide the dough into small equal parts about 1" in size. Adjust the size of each part such that the total number of parts is a multiple of 4. The number of parts can be 4, 8, 12, and so on.
- Roll each part between your palms and press to flatten.
- Heat oil in a pan for frying. Keep it on low-medium heat.
- Take two parts of the dough at a time. Make a small ball with the arrowroot-ghee mixture (about 1/4 th the size of the ball of dough), and keep this in between the two dough parts, and seal the edges firmly.
- Press between your palms and roll it into a thin circle, as thin as you can, on a rolling board.
- Fold it into 1/4th and keep aside for some time.
- Repeat the same with two more dough parts. But this time do not fold into 1/4th.
- Instead, add about 1/2 tsp hot oil from the frying pan, and use fingers to spread evenly on the surface.
- Unfold and keep the first dough circle on it, such that the two circles exactly overlap each other.
- Now add 1/2 tsp of hot oil from the frying pan on the surface of the top circle, and spread evenly again.
- Roll both the circles together, like a carpet, to make a long cylinder.
- Cut the cylinder into small 1" big rectangles, with a knife.
- Repeat with the rest of the dough parts. Now all the dough should be in the form of small 1" big cylinders.
- From here onwards, you can chose the shape of chirota that you want to make:
For flower shaped chirota:
- Take one of the small cylinders and keep it upright, so that the cut edges are at the top and at the bottom.
- Press down firmly, and roll into a thin circle, about a millimeter thick.
- Fry in the frying pan, on low- medium heat, while gently splashing oil in the center. All the layers of the chirota will now open up in the center like a flower.
- Let it fry this way for 30-45 seconds and then remove on a paper towel. It should retain its color after frying and not turn brown.
For rectangular chirota:
- Take one 1" cylinder of the dough and keep it flat, so that the cut edges are on the sides.
- Roll in both directions, into a thin rectangle, about a millimeter thick.
- Fry in the frying pan, using this special way, as shown in the video below:
- The chirota should take at least 30-45 seconds to be done. It should retain its color and not turn brown.
- Remove on a paper towel.
- Allow to cool completely.
- Sprinkle some powdered sugar on all the chirote (as per taste), and store in an air tight container.