It’s a Maharashtra and Karnataka special dessert. I made this for Deepavali this year!
Maida/Enriched Flour: 200 gms
Chiroti Rava: 50 gms
Hot Ghee (Clarified Butter): 1 tbsp
Salt: 1/2 tsp
Milk to knead the dough
Sugar (finely powdered with 6 cardamoms): 80 gms
Oil to deep fry
Corn flour: 2 tbsp
Ghee(clarified butter): 2 tbsp
Method Of Preparation:
Take Maida(enriched flour), rava, hot ghee and salt in a deep mixing bowl. Mix like bread crumbs.
Add milk and make a soft dough (Naan like dough).
Keep aside covered for 1/2 hour.
Due to rava soaking in the moisture, the dough would get adequately stiff in the standing time.
Now roll into thin chapatis about 8″ in diameter.
From the above proportion 12 such chapatis can bemade.
In the meanwhile, whisk 2 tbsp ghee with 2 tbsp cornflour till light and fluffy.
Take a rolled out chapati, smear ghee corn flour paste on it thinly.
Keep one more Chapathi on it and smear again. In this way, 4 chapathis are stacked on top of each other with a layer of ghee – cornflour mix smeared in between.
Now roll the stacked chapatis into a stiff cylinder.
Cut into 1″ roundels as shown in the images below.
Keep it in the refrigerator for 10 min, so that the stuffing doesn’t smudge while rolling them again. Take it out.
Roll out into 4″ diameter, 1/4 ” thick puris.
Deep fry in oil till Golden brown and crispy and drain the oil and bring them out. Sprinkle powdered sugar and cardamon powder on both sides when hot.
Cool and store in airtight containers. These stay good for 10-15 days.They taste divine, when they are soaked in hot Almond milk, or masala doodh (as known in Maharashtra) and eaten!! Enjoy!!
Author: Kiran Shanbhag.
Dr. Kiran Shanbhag is a Homeopathic physician. She has been practicing from the last 18 years. She is passionate about her work as a Homeopathic doctor and is also passionate about cooking, equity markets and quest into spirituality. All the four have now become an integral part of her life!