CHIROTTI / Badam Puri with Badam Milk

CHIROTTI

Ingredients:
1 cup all purpose flour
2 tsp rice flour
2 tsp fine sooji
1 ½ tbs ghee
Little salt.

For paste:
1 ths ghee
1 tbs rice flour

For seasoning
½ cup castor sugar
½ tsp cardamom powder

Oil for frying

Method:
Mix flours, sooji, ghee and salt.
Add enough water to make it into a dough.
The dough should be soft and tight.
Keep the dough aside for about an hour.

Mix the ghee and flour to make a paste, keep aside.

Mix the sugar and cardamom powder and keep aside.

Roll out the dough into about 7 small chappatis.
On the first chappati apply little of the paste all over the chappati.
Keep the next chappati on the first one
Keep the second chappati slightly down, it should not cover the first one. Repeat the procedure to stack up all the 7 chappatis.

Roll the resulting chappati into a log. Let it sit in the fridge for about 20 minutes.
Now cut this log laterally so that you get little circles of dough with little spirals inside. Now roll out the little circles gently.
Heat the oil and deep fry the circles until golden brown on medium heat. Remove and sprinkle the sugar cardamom mixture.
Let it cool well before storing in a air tight container.

Note: I have friends who eat this chirotti with hot badam milk.

To make the badam milk:
20 badams
1/2 litre milk

Method:
soak the badam for about an hour.
remove the skin and grind to a paste.
add the paste to the milk and boil to a thick consistency.
serve the chirotti with the hot milk.


Selvi says: we call the above receipe as badam puri. procedure is the same, but after frying it, we make a sugar , dip all the puris one by one and keep it for some time and it is ready to serve.