A popular sweet dishes of Karnataka.
Ingredients
Maida 250gm
Rice flour 50gms
Caster Sugar 50gms
Ghee/butter 50gms
Cardamom powder ½ tsp
Salt pinch
food colour 2 (of your choice)
Oil for deep frying
Method
In a bowl add maida, rice flour, cardamom, salt and ghee. Mix properly and add water to make puri dough (not soft). Let it rest for 15-20 minutes.
Divide the dough into 5 equal parts. Add yellow colour to one & pink to the second part. Leave the rest as they are.
Role each dough into thin puris. Place the plain roti on a flat board. Apply ghee on the roti and sprinkle about a tsp of maida over it.
Now place a coloured roti on top and repeat the process of applying ghee and maida and alternately layering with plain and coloured roti.
Roll the rotis into a tight roll (do not apply pressure). Cut the roll into 1 or 2 inch pieces depending on how big a chiroti you want. With a rolling pin roll each piece into small circles. Do not put pressure.
Heat oil for deep frying. Fry chiroti on medium heat flipping them occasionally. Remove when done onto a paper towel. Sprinkle caster sugar generously on the fried chiroti.
Store it in a dry airtight container, remains fresh upto 15 days.
TM