Chirotis- Celeb cook-in-The TOI - LIFE dt.18/10/09

AMRITA RAO'S FAVOURITE RECIPE-CHIROTIS

“Like every cuisine, Karnataka food has a wide variety of desserts. Some of the popular sweet dishes of Karnataka are chiroti (a light flaky pastry sprinkled with granulated sugar and soaked in almond milk).
Makes: 10-11 chirotis
Preparation time: 45 mins
INGREDIENTS Maida or all purpose flour: 1 cup Rice flour: 2 tsp Vanaspati (Dalda): 2 tsp Salt: a pinch Sugar powder: 3/4 cup Cardamom powder: 1/2 tsp Ghee: 1 tsp (Do not use normal oil for deep frying, it spoils the taste.)
METHOD Mix flours, salt and vanaspati. Add sufficient water to make a puri dough. Keep the dough aside for almost 1 hour. Mix sugar and cardamom. Keep it aside. Make 7 small roti-size balls from the dough. Roll into thin rotis. Keep one roti on a flat board. Apply a bit of ghee on the roti, sprinkle 1/4 tsp of maida on it. Keep the next roti on the first one (keep the second roti slightly lower down, it should not cover the full roti. Repeat the procedure.) Roll the rotis into a tight roll (do not apply pressure). Cut the roll into 2 and 1/2 inch pieces. Take one piece, with the help of a rolling pin, roll it into small circles. Take extra care at this stage. It should not be rolled like a normal puri. Roll from center to the side, from all sides. All the layers should be clearly visible.
Heat vanaspati in a pan. Deep fry the chirotis on a medium flame. While frying, slightly press the chirotis on the layers so as to make the layers separate (do not apply pressure). Take out on a clean kitchen towel. Spread the sugar mixture on the fried chiroti.
Store it in a dry, airtight container. This remains good at least for 15 days (if stored in a dry place).