Chiroti is a delicacy predominantly served in Karnataka and Maharashtra. In Maharashtra, it is termed as Chirote. It is also famous in parts of Telangana state especially in the districts of Nalgonda. Here it is known by the name Pheni/Peni.
This is served as a dessert on special occasions such as a festival like Diwali or a wedding. Chiroti can be made in two ways. It can be prepared either as a sweet or savory one. Today we are going to see the savory version of the chiroti.
This is prepared by rolling out kneaded dough made of maida into layered circular shapes and then deep-fried in ghee or refined oil. The outcome resembles a semi golden brown fluffy poori. The traditional method uses ghee for deep frying, whereas I have used oil. Now let us see how to prepare this recipe.
Enjoy the video of Namkeen Chiroti. Subscribe for more videos.
- 1 cup All purpose flour/Maida
- 1 tbsp Rava/Sooji/Samolina
- 1/4 tsp Nigella seeds/Kalonji seeds
- salt to taste
- 2 tbsp Ghee
- 2 tbsp Ghee
- 2 tbsp All purpose flour/Maida
- 1/4 tsp Omam/Ajwain/Carom seed
- 1/2 tsp Kashmiri Red Chili Powder
- 1/4 tsp Garam Masala Powder
- 1/4 tsp Mango powder/Amchur powder
- 1/4 tsp salt
- In a wide bowl add all-purpose flour, semolina, nigella seeds, salt to taste, and mix well.
- Then add hot ghee to the mix and combine well. When you hold the flour, you should be able to hold the shape and when you leave it should crumble easily.
- Now add water little by little and make smooth chapati dough. Close it with a lid or damp cloth and let the dough rest for 30 mins.
- In another bowl add all the ingredients under "to stuff masala" and mix well. Keep it aside.
- After 30 mins, knead the dough and make 3 equal size balls out of it.
- Flatten the ball and now using a rolling pin, roll the dough to a thin sheet. Keep all the three sheets ready.
- Now place one prepared thin sheet and apply the masala all over the sheet as shown in the video. Then keep another sheet one above the other and apply the masala.
- Once all sheets are applied with masala apply water on all the sides. Now roll the sheets gently and tightly.
- Now cut it into 10 equal sizes. Take a piece and press it gently with your palm. Then place it on a rolling board and roll it slightly thinner in size as shown in the video. Keep all the rolled sheets ready.
- Meanwhile, add oil to Kadai, and heat it on medium flame. Once the oil gets heated turn the flame to medium-low.
- Now gently slide the poori into the oil. The poori will settle down for a few seconds and then comes up once it starts to cook. Do not disturb it. Let it cook on the low flame until it turns golden brown and crisp.
- Flip the Puri and cook on the other side until golden brown and crisp. Scoop the Puri to the side and drain out all the excess oil. Remove the Puri and transfer to the kitchen towel. Repeat the process with the rest of the dough balls.
- Once it cools down completely store it in an airtight container and enjoy up to a fortnight.
- Dough made for poori should be of soft consistency.
- Adding semolina is a must as it makes the poori crisp.
- While adding ghee in the dough ghee must be hot. This also helps the poori to be crisp for a long time.
- While flattening the dough do not use flour or oil.
- Don't deep fry till it gets burnt. Always remove poori while it is in golden brown.
Delicious, crispy, and chatpati namkeen chiroti is ready to relish.
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