Chirote#fried sweet snecks #layered fried pastry # Indian pastry dough # easy dish with long shelf life #recipe by Alka Mathur

It is layered fried pastry, though it taste completely different from puffed pastry but the basic is same. Fat is used in different forms to make layers in the dough, which separate at the time of cooking.
Pakartali chirote is an Indian sweet dish mainly popular in maharashtra. Little different variable of it is maid in other parts of India.

Chirote -

To make 20 to 25
Cooking time 30 minutes

Half kg or 4 cups flour
4 tablespoon oil or ghee

2 tablespoon ghee
2 tablespoon flour

Oil for frying

3 cups sugar and one cup water

Preparation is done in three steps.
                          1-
Make dough and create layers

Sieve flour and mix four tablespoon fat , thoroughly.
Add water,very little by little and make manageable dough.
Keep it to rest for two minutes.

Beat ghee and two spoon full flour together, it should not be flowing, if it is then keep the content in fridge or water.

Divide the flour dough into twelve parts.
Roll thin chapati from them.
Make two pairs of six chapati each.
Spread two chapati ,on both put thin layers of beaten fat .
Place other two chapati over them.
Repeating same process, put thin layer of fat and chapati.

From one end fold and roll all chapati together.
Cut roll into desired size ,press with your palm.
When all are made,heat oil or ghee for frying.
Use induction cooker for frying, it maintain even heat and does not evaporate much.
On medium heat deep fry all of them.

Make sugar syrup, in a shallow pen keep sugar and water to boil.

It should be thick to just below the crystallization.

We call it (दो तार की चाशनी),means it stick between your fingers, making strings.

Soak each fried chirote and keep them apart to dry and let the sugar crystallizes.