A Labour of love

The key to perfectly-fried chirotas is in the temp... more

Mix together the flour, semolina, salt and ghee with your hands. Add the milk to form a ball of firm dough. Leave to rest for 2-3 hours. Photographs: Priyanka Parashar/Mint
1/13Mix together the flour, semolina, salt and ghee with your hands. Add the milk to form a ball of firm dough. Leave to rest for 2-3 hours. Photographs: Priyanka Parashar/Mint
Take a golf ball sized piece of dough and pound it with a little milk in a pestle and mortar
2/13Take a golf ball sized piece of dough and pound it with a little milk in a pestle and mortar
Place it on a work surface then roll out to a disc about 20cm wide
3/13Place it on a work surface then roll out to a disc about 20cm wide
Spread a teaspoon of the ghee/rice flour paste all over the surface.
4/13Spread a teaspoon of the ghee/rice flour paste all over the surface.
Take another golf ball sized piece of dough and repeat the process. Lay one disc on top of the other then roll the two discs into a fat sausage.
5/13Take another golf ball sized piece of dough and repeat the process. Lay one disc on top of the other then roll the two discs into a fat sausage.
Cut the long roll into 6 pieces, each piece about 3-4cm wide. You should now have 6 pieces roughly 3cm x 3cm.
6/13Cut the long roll into 6 pieces, each piece about 3-4cm wide. You should now have 6 pieces roughly 3cm x 3cm.
Roll each of these into a rectangle/oblong about 9cm x 9cm, pressing down more heavily in the centre to leave the layers fanning out.
7/13Roll each of these into a rectangle/oblong about 9cm x 9cm, pressing down more heavily in the centre to leave the layers fanning out.
Heat a few centimetres’ depth of ghee in a kadhai. The key to perfectly-fried chirote is in the temperature of the ghee.
8/13Heat a few centimetres’ depth of ghee in a kadhai. The key to perfectly-fried chirote is in the temperature of the ghee.
Move the chirota to the edge of the pan. Tip it on its side. Hold it there with the slotted spoon then with a ladle pour some of the hot ghee through the layers..
9/13Move the chirota to the edge of the pan. Tip it on its side. Hold it there with the slotted spoon then with a ladle pour some of the hot ghee through the layers..
Slide one chirota into the ghee, let it sizzle for a few seconds then turn it over with a slotted spoon.
10/13Slide one chirota into the ghee, let it sizzle for a few seconds then turn it over with a slotted spoon.
The finished chirote should be almost white. Cooking chirote at 160, 150, 140 degrees centigrade will see them being browned.
11/13The finished chirote should be almost white. Cooking chirote at 160, 150, 140 degrees centigrade will see them being browned.
The best result came at about 120 degrees centigrade.
12/13The best result came at about 120 degrees centigrade.
Dust with icing sugar and serve.
13/13Dust with icing sugar and serve.
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