Chiroti
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Flaky, layered fried pastry rounds dusted with sugar or soaked in almond milk, a traditional wedding sweet of Karnataka.
Region: Karnataka (especially Old Mysore region)Occasion: Weddings and festivalsTime: 1 hourServes: About 12 piecesVegetarian
Ingredients
- 1 cup fine semolina (chiroti rava) or maida
- 2 tbsp hot ghee
- A pinch of salt
- Water or milk to knead
- For the satha paste: 2 tbsp ghee mixed with 2 tbsp rice flour
- Oil or ghee for deep frying
- Powdered sugar mixed with cardamom, or warm badam milk, to serve
Method
- Knead the semolina with hot ghee, salt and water into a stiff dough. Rest for 30 minutes and knead again until smooth.
- Divide into 3 parts and roll each into a large thin sheet.
- Spread the satha paste over one sheet, place the next sheet on top and spread again. Repeat with the third.
- Roll the stack tightly into a log and cut into 1-inch pieces.
- Press each piece with the cut side up and roll lightly into a small round so the layers show.
- Deep-fry on low heat until the layers open and turn crisp but pale. Dust with sugar or serve with badam milk poured over.
History
Chiroti is an old festive sweet of Karnataka homes, known for its many thin layers made by the satha paste of ghee and rice flour.
Significance
Chiroti served with badam milk is a traditional part of the wedding feast in many Kannada families.