Sonali Bhogle

1 cup = 250 ml
1 cup all purpose flour / maida
1/8 cup melted ghee/clarified butter (30 ml)
1/4 cup + 2 tbsp milk
1/2 cup powdered sugar
ghee/oil for deep frying
Rice flour paste
4 tbsp ghee
2 1/2 tbsp rice flour

Method :

 In a mixing bowl, add maida, hot melted ghee and milk and knead the dough. Cover and leave the dough aside for 20 mins.
Divide the dough into 6 equal balls and roll each of them like a chapati/tortilla. The tortilla / chapati should be thin and almost of the same size.
Now make the rice flour paste, add melted ghee to the rice flour and make the paste.
Chirote has layered texture, for which we need to use 3 chapatis or tortillas at a time.
 Take 1 chapati, spread the rice flour paste. Place the second chapati on top of it, again apply the paste and place the third one.
 Now roll tightly from one side and paste the opposite end firmly with the rice flour paste.
Similarly do for the next 3 chapatis, you need to be really quick as the rice flour mixture would start thickening and you cannot heat it again as the rice flour will get cooked. You can make this mixture twice, if you think you will not be able to paste the chapatis quickly.Leave the rolls aside for a while, so that the melted ghee thickens and the chapatis would stay together firmly.Once the ghee thickens, cut the rolls into 1 inch pieces.
Now one way is to roll the pieces with the plain sides up and the second way would be to roll lightly with the swirled side up.
I prefer the second way as the chirotes look good using that method. All you need to do is place the swirl side up and gently roll the pieces, so that you can see the layers.In a kadai heat enough oil or ghee for deep frying, once the oil is hot reduce the heat to medium.Deep fry the chirotes until golden brown and drain on absorbent paper.Immediately sprinkle 3-4 pinch of powdered sugar on it. Since the chirota is still hot, it will absorb the sugar powder easily.
Sonali Bhogle

Ingredients : 
  • 1 cup besan ( chickpea flour)
  • 3 cup rice flour  
  • 1/2 stick butter melted 
  • 3 tbsp cumin coriander powder 
  • Pinch of asafoetida 
  • 1 tbsp red chilli powder
  • Salt to taste  
  • Water to knead dough
  • Oil to fry sev

Method : 

Mix besan, rice flour, cumin coriander powder, asafoetida, red chilli powder and salt. Add melted butter to the mixture and mix well. Start adding water to form a dough. Consistency of the dough should be like chapati dough. Make sure the consistency is right. Heat oil for frying. Add dough to sev maker and start forming sev in the oil. Deep fry the sev on medium high heat until they turn crispy and golden brown. Let the sev come to room temperature before storing them.

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