चिरोटे | Chirote | Khaje | Diwali Recipe | Pakatali Puri by madhurasrecipe

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Chirote is a traditional Maharashtrian recipe. Chirote is a crispy sweet snack recipe. These fried layered crispies are delectable and appatizing. Chirote are generally made during diwali or any festive occasion. Let’s learn to prepare Chirote.

Ingredients:
For Dough:
• 1 cup Fine Sooji / Rava
• A pinch of salt
• 2 tbsp Oil
• 1/2 cup Milk
For Satha:
• 1 tbsp Ghee
• 2 tsp Corn Flour
For Sugar Syrup:
• 1 cup Sugar
• 1/2 cup Water
For Puri:
• Red food colour
• Oil for frying

Method:
For Dough:
• Take rava in a dish. Add salt and oil. You can add hot oil if you
want. Mix well.
• Add a little milk at a time and make dough of it. Dough is
ready.
• Dough should be a bit thin as rava will absorb the milk and the
dough may become dry.
• Cover and give it a standing time of 1 1/2 to 2 hours.
For Satha:
• In a bowl, take ghee. Beat the ghee well.
• Ghee should be soft and lose its coarse texture.
• It should be light and fluffy like cream.
• Add corn flour and mix well. Satha is already.
For Sugar Syrup:
• Heat a pan on medium heat. Add sugar and water.
• Increase the heat to medium high. Let the sugar melt and
bring it to boil.
• Lower the heat to medium again.
• Cook for another 4-5 minutes or until single stranded syrup is
formed.
• Turn off the heat. Sugar syrup is already.
Puri:
• Take a small ball out of the dough. Break down the remaining
dough into small chunks, put them in a blender jar and blend it.
• Pour it out into a bowl. Knead the dough once again.
• Take another ball and put it in a blender jar, add red food
colour. Blend it.
• You will have 2 balls of dough, 1 white and another red.
• Knead the dough again. Divide the bigger white dough into 2
portions.
• Heat oil in a pan.
• Roll one ball into chapati. The chapatti should be thin. You
don’t need to apply oil or dry flour while rolling the chapatti.
• Put the ready chapatti into a dish and cover. Roll the remaining
dough into chapatti.
• Take white chapatti. Spread the satha (Mixture of ghee and
corn flour) evenly on it.
• Put the red chapatti over this chapatti and spread satha over
it.
• Put the third and last chapatti over this red chapatti. Spread
satha over this chapatti too.
• Make a tight roll of the chapatti. Roll it evenly and pull a bit
from both sides.
• Cut the roll into small pieces that is latya. Put the latya into a
bowl and cover.
• Take one lati, put layered side facing up and roll into a small
disk i.e. puri.
• Put the puri aside and cover. In similar way, roll out all puries.
• When oil is enough hot, drop puri into it.
• Fry the puri on low heat and press it at the intervals so that it
will get nice layers.
• Flip over and fry from another side as well. Do not change the
colour of the puri.
• Take out of the oil, drain excess oil and drop them into hot
sugar syrup.
• Flip over. Syrup should be well absorbed in the puri. Keep the
puries in the syrup for about 2 minutes.
• Remove them from the syrup.
• Fry the puri on low heat.
• The syrup should not thin or runny. It should be thick so that
when we drop fried puri in syrup, it retains its crispiness.
• To keep the syrup thick, prepare single stranded syrup and let
it cool down.
• Just before dropping fried puries into syrup heat the syrup a
bit.
• Crispiness of the puri retains for about 4-5 days.

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