Aayi’s Recipes Konkan/Konkani food blog, Indian culinary treasures

Chiroti is made in special occasions at our native, but my mom prepared it whenever we wanted. She makes them perfect. Till today, I haven’t seen anybody who doesn’t like this sweet. It is liked by people like me, who are not very much comfortable with sweets and also by sweet lovers. These days people have stopped making them at home because of the work involved. These are readily available in shops at our place. But I prefer home made chirotis, to be precise, chirotis made by my mom.

Recently I tried this dish here. I was not having many hopes of getting perfect chirotis, but when I finished making, I realised I had got the perfect, just like my mom’s chirotis .

We call this dish Chiroti, I came to know through the comments here that it is also called Phenori.

Ingredients:
Maida or all purpose flour 1 cup
Rice flour 2 tea spns
Vanaspati(Dalda) 2 tea spns
Salt a pinch
Sugar powder 3/4 cup
Cardamom powder 1/2 tea spn
Vanaspati(dalda) for deep frying
Ghee 1 tea spn

Do not use normal oil for deep frying, it spoils the taste.
I used Crisco shortening instead of vanaspati (Vanaspati is hydrogenated vegetable oil) and ghee.

Method:
Mix flours, salt and vanaspathi. Add sufficient water to make a dough like puri dough. Keep aside the dough for almost 1 hr.
Mix sugar and cardamom. Keep it aside.

Make 7 small balls (chapathi ball size) from the dough. Roll out into thin chapathis.
Keep one chapathi on a flat board. Apply a bit of ghee on the chapathi, sprinkle 1/4 tea spn of maida(or all purpose flour) on it. Keep the next chapathi on the first one (keep the second chapathi slightly down, it should not cover the full chapathi. See the below picture). Repeat the procedure to stack up all 7.

Roll the chapathis into a tight roll(do not apply pressure).

Cut the roll into around 2 and 1/2 inches pieces.

Take one piece, with the help of rolling pin, roll it into small circles. Take extra care at this stage. It should NOT be rolled like normal puri. Roll from center to the side, from all sides. All the layers should be clearly visible.

Heat vanaspathi in a pan. Deep fry the chirotis on a medium flame. While frying, slightly press the chirotis on the layers so as to make the layers separate a bit (do not apply pressure). Take out on a clean kitchen towel.

Spread sugar mixture on the fried chiroti.
Store it in a dry, airtight container. This remains good atleast for 15days(if stored in a dry place).

Makes 10-11 chirotis
Preparation time : 45mins