- Make a paste of flour and ghee and keep aside.
Note: you will use this paste later to bind layers of flatbreads.
- In a bowl, combine flour, ghee and salt, add water as required and knead well. Cover the dough with a muslin cloth and let sit for 10 minutes.
- Knead the dough again and divide into two balls.
- Press each ball flat on your work surface and knead into thin rectangle rotis. Use some flour for dusting, if required.
- Glaze a roti with ghee and flour paste, place the roti over and once again apply ghee and flour paste.
- Roll layers of rotis into a log and cut into pieces of ½ inch each. 1 cup of flour yields about 18 – 20 pieces.
- Roll each piece flat and deep-fry until golden on both sides and place on a paper towel to drain excess oil.
- Dip fried pieces into sugar syrup, transfer to a greased plate and let dry for about 3hours.
- Serve crisp and sugary chirotis with milk.
Packing this for your kid's snacks box? Make sure you pack it in an insulated lunchbox for kids
How to make sugar syrup:
Mix the sugar, water, cardamom in a pan, bring to boil. Stir until the sugar is completely dissolved and simmer for 5 minutes or until string consistency is achieved.
Note: just dip a finger into the syrup and dab onto your thumb. When your fingers part, you should see the syrup stretch into a string.
- The earliest archeological evidence of wheat flour being used in ancient civilizations dates to 6000 BC.
- Cardamom is the most expensive spice in the world after saffron and vanilla.