Chirote

By Ministry of Curry · 90 min

Ingredients

Instructions

1. In a bowl, mix the flour, sooji, salt and melted ghee. Gradually add enough water to form a firm dough similar to puri dough. Cover and rest for one hour.
2. Meanwhile, mix the rice flour with the room-temperature ghee to make a paste.
3. Knead the dough for a minute and divide it into 6 balls. If colouring, add 2 drops of red colouring to 2 of the balls and knead until even.
4. Roll each ball into a thin 8-inch circle.
5. Spread 1 teaspoon of rice flour paste over one circle, top with a second circle and spread paste, then add a third circle and spread paste over it.
6. Roll the layered dough tightly from the top into a log, pressing from the centre outward to even the thickness. Repeat with the remaining three sheets.
7. Cut each log in half, then slice each half into 4 circles, giving 16 pieces. Flatten one piece with the layers in the centre and roll it into a 3-inch circle, keeping the layers visible.
8. Make the syrup: boil sugar and water in a saucepan over medium heat, stirring until dissolved. Reduce to low, add lemon juice and rose syrup, and simmer 5 to 6 minutes until the syrup forms a single string when dropped from a spoon. Turn off the heat.
9. Mix the powdered sugar and cardamom in a bowl and set aside.
10. Line a small plate with paper towel and a large plate with parchment.
11. Heat oil in a frying pan. Fry 2 to 3 discs at a time on low heat for 2 to 3 minutes, turning halfway, until both sides are lightly golden and crisp. Drain on the paper-towel plate.
12. Dip the fried chirote in the syrup with tongs, coat both sides, and place on the parchment plate. Garnish with pistachios and rose petals.
13. Optionally, sift a tablespoon of powdered sugar over hot chirote so it sticks.
14. Repeat with the remaining discs. Cool completely and store in an airtight container for up to a week.

Summarized from Ministry of Curry's video. Watch it for the details.

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