To make dough
For paste
To Serve
  1. In a wide bowl take maida ,fine rava and salt.
  2. Heat ghee and add to the flour. The oil should be so hot that when you pour it on dry flour ,bubbles should form. Mix well.
  3. Next add water little by little to make a stiff dough.The dough has to be like poori dough i.e stiffer than chapathi dough.
  4. Cover it with a damp cloth and keep it aside for 45 mins to 2 hours.The longer it sits better the texture is.
  5. While the dough is resting , prepare the sugar powder for serving. In a mixer fine powder sugar along with cardamom.
  6. After the resting time for the dough is over, knead the dough well / beat it nicely with rolling pins ( very very important ) to make the dough soft and pliable.Divide the balls to orange sized balls
  7. To make paste : Combine melted ghee and rice flour together and beat it nicely using a spoon until it becomes creamy and fluffy. This spread is used to apply between the chapathi.
  8. Take the orange sized balls. Roll each ball as thin as possibleto make it turn crispy. As far as possible don’t apply any flour.
  9. Take 3 chapathi’s at a time. Spread 1 tsp rice flour paste on top of it. Dust little maida on it.
  10. Keep another chapathi slowly on it. Spread it neatly so that no wrinkles are formed . Again spread 1 tsp rice flour paste dust little maida and place 3rd chapathi on it. Now start rolling the chapatis to make a tight cylindrical roll. Repeat same process with another 3 thin chapatis and make a roll.
  11. Cut each roll to 1 inch pieces .
  12. Roll each slice lightly into small poori like disc.Do not apply pressure while rolling so that the layers are retained.Keep these circles covered with a damp cloth until you are ready to fry them.
  13. Heat oil for deep frying on medium flame. Drop chiroti slowly in to the oil .Let the flame be low- medium. Splash the hot oil from the sides using the slotted spoon on top of the chiroti.This helps in puffing up chiroti nicely and all the layers will get separated.
  14. Fry them on low- medium flame only till they are light brown and crisp on both the sides. Once done, drain nicely and transfer to a kitchen napkin.
  15. Sprinkle cardamom flavored sugar powder all over the chiroti while still warm or store plain chirotis in air tight container when cool.Later while serving,you can serve plain chiroti along with sugar powder and badam milk in seperate bowls.People can add as per their preference.Enjoy !!!
Recipe Notes
  1. Kneading of the dough nicely after the resting time is over very important step . this determines the texture of the chiroti .
  2. Fat used in making the spread determines the flakyness of the chiroti.
  3. In the functions, Cooks usually make chiroti’s by making a roll of 6-7 chapathis.That makes the chiroti’s with many layers and also since the fat is more ( used between chapathi ), the chirotis would be more flaky. They also use vanaspathi dalda in place of ghee.
  4. If you don’t have rice flour you can use cornflour.
  5. Don’t make the chirotis golden brown. they would be usually whitish in color. deep fry in low flame only.
  6. If you want you can make a 2 string sugar syrup and dip chiroti into that..


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