Ingredients:

For the dough:

• Maida (all-purpose flour) – 2 cups
• Ghee (clarified butter) – 3 tbsp
• Water – as needed for kneading
• Salt – a pinch

For the paste:

• Cornflour – 3 tbsp
• Ghee – 3 tbsp

For frying:

• Oil – for deep frying

For garnishing:

• Powdered sugar – as needed
• Cardamom powder – ½ tsp (optional)

Instructions:

1. Prepare the Dough:

1. In a mixing bowl, combine maida, ghee, and a pinch of salt.
2. Rub the ghee into the flour until it resembles breadcrumbs.
3. Gradually add water to knead a firm, smooth dough. Cover it with a damp cloth and let it rest for 30 minutes.

2. Make the Paste:

1. Mix cornflour and ghee to form a smooth paste. Keep it aside.

3. Roll and Layer:

1. Divide the dough into small equal portions. Roll each portion into thin, round discs.
2. Take one disc, spread a thin layer of the cornflour paste, and place another disc on top. Repeat the process for 3-4 layers.
3. Roll the layered discs tightly into a log. Cut the log into 1-inch pieces.

4. Shape the Chirote:

1. Take each piece and roll it gently into a thin oval or round shape, maintaining the layers.

5. Fry the Chirote:

1. Heat oil in a deep frying pan over medium heat.
2. Fry the chirote pieces in batches until they are golden and crisp.
3. Remove and drain them on a paper towel.

6. Garnish:

1. Once cool, sprinkle powdered sugar and cardamom powder over the chirote.
2. Alternatively, dip them in sugar syrup (made by boiling equal parts sugar and water until it reaches a one-string consistency) for a sweeter version.

Tips:

• Fry on medium heat to ensure even cooking and maintain the layers.
• For a richer flavor, replace oil with ghee for frying.
• Store chirote in an airtight container; they stay fresh for up to a week.

Enjoy these flaky, melt-in-your-mouth delights!

Chirote

Rating: 4/5

Preparation Time: 30 m
Cooking Time: 20 m
Total Time: 50 m